Baked Italian Scallops

Wednesday, June 22, 2022
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.


scallops baked with breadcrumbs





Step by Step

  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

baked scallops with breadcrumbs


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


breadcrumbs over scallops


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


scallops


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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

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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pin for later


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baked scallops with breadcrumbs



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

20 comments

  1. Looks yum! Grumpy loves scallops - I rarely make them but soon we will be able to get fresh seafood and can make them for him soon!

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  2. That looooks amaaaazing. I love this dish. I must try it soon. I've been craving seafood since the spring has begun!

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  3. that looks great....i love scallops!!

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  4. Oh Claudia,I need to move next door to you an exist on your leftovers. hat a winning recipe. The scallops bring me to spring and the sea.

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  5. Fantastic recipe!! what a great idea to add the breadcrums, I just so know they complemented the dish beautifully, especially with the added parsley! Yum!

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  6. Sounds so good with scallops!

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  7. Scallop in pasta.....mmm....delicious!

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  8. lovely recipe ... and simple - just my style

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  9. This looks delectable right now-I love seafood and I'm so hungry! Oh, and I love the lighting in your photos. So sunny yet not overwhelmingly so...

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  10. Claudia adore scallops and in more pasta.
    The small photo, doesn’t matter with the garlicky flavor and olive oil, yum yum!

    You're a great cook!!

    Cheers,

    Gera

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  11. I'll come down to FL and cook healthy food if you cook this for me! We could be a great pair! yum, love everything about this dish!

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  12. What a great idea Claudia! I'm going to have to try this.

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  13. Love that nice light crispy coating!
    LL

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  14. you have another brilliant idea!

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  15. Gosh Claudia, you've made this looks so good! Truly mouthwatering!
    Regards, Kristy

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  16. I'm saving this one--sounds sooooooo delicious! Do you cook with fresh clams at all, or are they hard to come by in FL? I ask because I have a recipe I bet you would love. Let's say it's an Italian girl thing. :)

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  17. Looks great, I love scallops!

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  18. That looks so yum! I love scallops.

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