Baked Scallops

Look for "dry packed" not soaked, wet, or treated scallops. Dry packed scallops taste better and haven't been artificially plumped up with water.

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 6

Ingredients

  • 2 pounds sea scallops (about 4 cups), fresh or thawed if frozen, dry-packed
  • 1 cup dry white wine (such as a Sauvignon Blanc)
  • 1/4 teaspoon salt (omit if using salted butter)
  • 6 tablespoons unsalted butter, divided
  • 1 1/2 cups finely chopped onion
  • 2 1/2 tablespoons flour
  • 1/2 cup fine breadcrumbs

Method

1 Preheat oven to 400°F.

2 Simmer the scallops on the stovetop: Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes, no longer.

Transfer the scallops to a 1 1/2-quart casserole baking dish using a spatula and arrange in a single layer. It's ok if they're a little crowded or if a few overlap. Pour off the cooking liquid to a separate container and reserve.

3 Cook the onions: Heat 3 tablespoons butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

4 Make the sauce: Slowly sprinkle the flour over the butter onion mixture and stir to combine. Let cook for a minute or two. Then add the cooking liquid over the butter onion mixture, whisking vigorously while you do so.

As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir gently to fully incorporate the scallops into the sauce.

5 Bake: Sprinkle breadcrumbs over the scallops and dot with the remaining 3 tablespoons butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serve with lemon slices.

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Comments

  • Karisa

    I have tried this before and loved it every time I made it. I am currently making dinner for a large company quarterly meeting (50-70 people) and was wondering if they would last if I just made the recipe from the first part of the recipe, let them sit, and wait to bake moments before eating. Would the scallops last for a few hours in the fridge before baking?

    xxxxxyyyyy

    • Summer Miller

      Hi, Karisa! I’m Summer, an editor here at Simply Recipes. Dinner for 70 people sounds like quite the undertaking! We haven’t tested the recipe the way you are considering it, so I’m a bit hesitant to offer advice when you are talking about such a large event. I’m also not sure which step in the recipe you plan to make it through, which could impact the outcome. Sorry, I’m not more help with this one. If you go ahead and try it, please let us know how it turns out!

  • Cari

    There’s no volume indicated for the cooking liquid which is ultimately incorporated into the white sauce.
    An experienced cook could estimate by gauging thickness of white sauce, but a person searching recipes online is probably not an experienced cook.
    Please add this information. Otherwise, it sounds like a recipe I would definitely use. Thank you.

  • Cheryl A.

    I saw scallops at the grocery store yesterday but opted to buy cod instead cuz of price but I totally think this recipe will still work. I’m going to give it a try… Thanks and when I do get scallops will try it again – :)

  • A

    I just tried this over pasta and it is delicious and easy! I’m from Maryland, though, so I had to add minced garlic and plenty of Old Bay Crab Seasoning.

    xxxxxyyyyy

  • Luis

    Ah, This recipe looks delicious and rather simple, I’m defintely going to try it since I always cook scallops. Extra points for having such a straight forward recipe

  • Elizabeth Bradshaw

    Just made this tonight! I put some whole wheat pasta in with it and used garlic and herb bread crumbs instead of just plain. It was delicious! Thanks so much for sharing!

  • jolie

    Hi Elise, we don’t have the large scallops here in our country Philippines. We have here is the scallops on the white shell. Please help me how to cook the scallops on the shell using this recipe? :-) Thank you so much!!!

    • Elise Bauer

      Hi Jolie, you have to take the scallops out of the shell, raw, in order to use this recipe.

  • Michael

    This was my first time cooking scallops. I’m very pleased with how descriptive the recipe was, it made preperation and cooking a breeze. I’m new to cooking seafood, my wife loves seafood and loved these scallops. Thank You!

    xxxxxyyyyy

  • Jess

    This is a great recipe, the scallops came out perfect!

    xxxxxyyyyy

  • Eileen

    I tried this recipe this week and it was so delicious! The scallops came out perfectly and the sauce was absolutely heavenly. Thank you for this recipe!

    xxxxxyyyyy

  • Jodi

    I’ve never taken the time to go back and review a recipe that I’ve made, but as I’m sitting here devouring the leftovers from this baked scallops recipe, I have to say that this is one of the tastiest things I have ever cooked (and I cook a lot…although this is the first time I’ve made scallops)!!! The only change I made is that, instead of bread crumbs, I used ritz cracker crumbs and I mixed them with the melted butter and spread on top, rather than spreading the crumbs dry and dotting with butter. YUMMY! Thanks for sharing this wonderful recipe.

    xxxxxyyyyy

    • Kathleen

      I made this tonight using the suggestion of crushed Ritz crackers as a topping and it was DELICIOUS!! We both loved it. Perfect summer dinner- quck and easy. Thank you!

  • Adriene

    I made this recipe last week when I had a few guests for a casual weeknight dinner. The scallops were tender and the sauce – to die for! I received rave reviews and thoroughly enjoyed it myself! It was quick and easy to prepare, yet tasted fancy and decadent!

    xxxxxyyyyy

  • Genie

    I made these tonight, and they were incredible! So very, very tasty. Key: use a good wine, people — it will be so worth it (and there will be plenty left to drink…)!

    xxxxxyyyyy

  • Susan from Food Blogga

    When you live in New England, scallops are everywhere, along with fish and chips and clam chowdah. In fact, my brother from RI is coming to visit this weekend, and I just bought scallops for him. They have always been his favorite. I’m going to pan sear them and serve them atop of a warm frisee salad. (New Englanders also love their bitter salad greens.) I’m so glad your Dad discovered the sensational scallop!

  • Jay Ward

    Try smashed ritz crackers and melted butter as the bread crumb topping…

  • joan

    tried this tonight after reviewing several recipes for baked scallops. this is fantastic–approaching restaurant quality. the sauce was so easy to make- very flavorful and rich. I did add finely diced panchetta to the onions and used crushed multigrain club crackers to top the scallops–also added a bit of chopped parsley. served this with a big salad and wine –a great supper. this recipe will go into my “reliable” file!!!!!

  • w

    It’s an adequate recipe but I would not cook again. It does not burst with flavor.

  • taz

    Hi Elise, I made this to go with the spaghetti with pesto sauce! That was a good meal! Thank you for the recipes.

    Just a question: the scallops shrunk to half their sizes after the simmering in wine, although I followed the timing exactly. I cut down the recipe as only using a quarter of the scallops, is that why?

    • Elise Bauer

      Hi Taz, what a great accompaniment to pasta with pesto! Not sure what the issue was with the shrinkage. Meat and fish do release some moisture when they cook, and the proteins tightening up causes the fish/meat to shrink. But usually not in half. Perhaps your scallops were wet packed instead of dry packed? That might make a difference.

  • Jenny

    In Peru we absolutely love baked scallops, but instead of bread crumbs we use parmesan cheese, and we bake them in the half shell.. delicious and beatiful!

    Ps. Enjoy with some lime drops :)

  • LDubs

    Elise, I much prefer bay scallops and the cooking time seems too long for bays – any thoughts on how long to cook these if using bay scallops?

    TIA…

    • Elise Bauer

      Hi LDubs, very good question. My guess is that you would need only half the simmering time (2 minutes versus 4). I would bake only until the breadcrumbs are browned.

  • Irene

    Oooooooooh, I love scallops too any which way they’re cooked. Elise, have your dad try wrapping the larger ones in half slices of bacon, brush with a teriyaki-type glaze and broil them. Served with rice and fresh steamed veggies, they are oh so good!

    Yep, I was dreaming of bacon-wrapped scallops just last night. Yum… ~Elise