Baked Italian Scallops

This is a seafood lover's dream recipe for Baked Italian Scallops it's so dang easy!

We are huge fans of scallops and with this buttery baked breadcrumb topping with a hint of Marsala and lemon, these are the best scallops ever, well ok, second to Julia Child's Coquilles Saint Jacques recipe

Seriously there are just a few ingredients in this recipe using herbs and some seasonings and that's all you will need to make these amazing seafood-baked scallops that you will truly never forget after taking that first bite.

If you're making this to host a dinner party you just better double the recipe, this dish will go quickly and be left wanting more, I promise you.

Step by Step Baked Italian Scallops

1. Heat the oven to 325 degrees
2. place the scallops in a baking dish
3. add a mixture of seasoning breadcrumbs on the top of the scallops
4. top with butter, wine, and lemon
5. cover and bake for 20 minutes
6. remove cover baked for 10 minutes then broil the top for crispy breadcrumbs for 2 minutes

Tips and Suggestions

• Scallops are cooked internally at 125 degrees if you want to ensure they're cooked all the way depending on the size you purchase, use an instant-read thermometer to be certain
• scallops will keep 2 days in the refrigerator covered
• best reheated in the oven foil covered
• keep the scallops covered for the first 20 minutes
• do not add the wine to the breadcrumbs only around the bottom of the baking dish
• broil the top after the scallops of cooked for a crispy topping
• serving ideas we like are Grilled Asparagus, Parmesan Baked Tomatoes Twice-baked Potatoes, white rice, buttered noodles or our Shrimp Risotto

Ingredients You Will Need(for exact measurements scroll to the recipe card below)

• scallops (sea scallops or bay) 
• Italian flavored breadcrumbs
• freshly ground black pepper
• granulated garlic or use 2 cloves of minced fresh garlic 
• grated Parmesan cheese 
• salted butter, melted 
• freshly squeezed lemon juice 
• Marsala wine or dry sherry 
• Garnish: chopped fresh flat-leaf Italian parsley, or fresh dill, lemon wedges

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Easiest Scallop Seafood Recipe Ever!

This easy recipe for baked scallops topped with our buttery crunchy Italian flavored breadcrumbs is the perfect elegant meal for any party you're hosting.


This delectablesauce of butter, lemon, Marsala wine and Parmesan cheese makes this casserole but it's so super simple you'll fool everyone you didn't order this dish from a 5 star restaurant!


It's ready in about 20 to 30 minutes and very little work involved plus it's one of our favorite during the Christmas Eve Holiday and part of the 7 Fishes we make in our Italian family.


If you're a seafood lover and not fond of scallops we also have use shrimp, lobster and a medley of all three!

Baked Italian Scallops

Yield: 6

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Crispy Baked Italian Scallops are buttery and super easy to make. We use breadcrumbs, Parmesan cheese garlic, butter, and Marsala wine. This casserole is baked in just 20 minutes.

Ingredients

• 2 pounds of scallops (sea scallops or bay)
• 1 cup Italian flavored breadcrumbs regular or Panko
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic or use 2 cloves of minced fresh garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup (1 stick) salted butter, melted
• 1 tablespoon freshly squeezed lemon juice
• 1/3 cup Marsala wine or dry sherry
• Garnish: chopped fresh flat-leaf Italian parsley or fresh dill, lemon wedges

Instructions

1. Preheat the oven to 325 degrees.
2. Arrange scallops in a greased baking dish.
3. In a small bowl, stir together the breadcrumbs, cheese, garlic, salt, and pepper.
4. Sprinkle the scallops evenly with the crumb mixture
5. Pour the butter over all, then sprinkle the sides of the baking dish not touching the crumbs with the lemon juice and Marsala.
6. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake an additional 10 minutes.
7. For the crispiest topping broil this on high for 3 minutes watching carefully so it doesn't burn.
8. Serve garnished with lemon wedges and fresh flat-leaf parsley.

Notes

Tips and Suggestions

• Scallops are cooked internally at 125 degrees if you want to ensure they're cooked all the way depending on the size you purchase, use an instant-read thermometer to be certain
• scallops will keep 2 days in the refrigerator covered
• best reheated in the oven foil covered
• keep the scallops covered for the first 20 minutes
• do not add the wine to the breadcrumbs only around the bottom of the baking dish
• broil the top after the scallops of cooked for a crispy topping
• serving ideas we like are Grilled Asparagus, Twice-baked Potatoes, and white rice, or our Shrimp Risotto

Nutrition Facts

Calories

352.4

Fat (grams)

18.21

Sat. Fat (grams)

10.78

Carbs (grams)

20.72

Fiber (grams)

0.9

Net carbs

19.83

Sugar (grams)

2.24

Protein (grams)

22.15

Sodium (milligrams)

920.65

Cholesterol (grams)

80.58

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https://www.whatscookinitalianstylecuisine.com/2010/04/pasta-scallops-with-italian-bread.html

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Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2022.