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  • 12 U10/U12 dry-packed scallops
  • kosher salt, for seasoning
  • black pepper, for seasoning
  • lemon wedges, for serving
  • 3 to 4 Tablespoons salted butter, room temperature
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh parsley, chopped
  • pinch of kosher salt
  • pinch of black pepper
  • juice of 1/2 lemon
  • pinch of crushed red pepper flakes, optional
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/3 Cup Parmesan cheese, freshly grated plus more for topping
  • 2 Tablespoons butter
  • 1/3 to 1/2 Cup panko breadcrumbs
  • 1 teaspoon fresh parsley, chopped

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If there is one dish you need to make immediately, it’s these Parmesan Baked Scallops. The texture alone will have you putting this recipe on repeat. So, if you are one of those that are super nervous about achieving the perfect sear on scallops, this recipe is for you. Seriously, the only thing you need to concern yourself with, is to NOT over bake. For this, I got you! This recipe will yield a dozen beautifully prepared scallops.

Naturally, I wanted to be a bit fancy and used these cute scallop baking shells. Honestly, I have been searching for these for a long time. Last week, it hit me. Why not try Amazon? After combing through all of the offerings and reading reviews, I was not disappointed in these, at all. They came very well packaged. The size was perfect. Not only can you bake in them, you can use them to hold sauces, make my Crab Stuffed Shrimp and/or use for craft projects. The clean up was super easy, too! As an alternative, a baking dish will work perfectly!

Per usual, I created a short video on TikTok making these perfect Parmesan Baked Scallops. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

eight parmesan baked scallops sitting on top of a board lined with newspaper


If possible, use U10/U12 (per pound size), dry-packed scallops. Dry-packed scallops, as opposed to wet-packed, do not lose a lot of volume during the searing/cooking process. Wet-packed scallops contain a lot of chemicals. Consequently, the wet-packed scallops will be about half the size you started with, once seared/cooked.

Rinse the scallops. Locate and pull off the foot (tiny muscle on the side that was attached to the shell). Place the scallops on paper towels to dry. Thoroughly, pat dry. Season with kosher salt and black pepper.

Alternatively, for these Parmesan Baked Scallops, you could also use bay scallops. However, given the size of bay scallops, I would skip the baking time and place them directly under the broiler for a few minutes, topped with all of the ingredients.


Preheat the oven to 350°. Line the scallop shells on a baking pan. If you are using a baking dish, prepare the dish by lining with non-stick spray, or a very light coating of butter.

In a bowl, combine all of the ingredients for the compound butter. Mix well. Optionally, you can roll the butter in plastic wrap for ease of cutting. Place one seasoned scallop on top of each shell. Top with a pat of the compound butter. Bake for about 8 to 10 minutes, depending on the size of the scallop. Keep in mind, you will be broiling for a few minutes to finish. Try to avoid over baking, as this can produce a chewy scallop. I would suggest testing one out around the six-minute mark. Additionally, if the scallops you are using are sushi-grade, it’s ok if they are baked to just medium.

a scallop sitting in a scallop shell topped with a pat of compound butter waiting to be baked on a baking pan

As the scallops are baking, melt the butter in the microwave for the crunchy topping. Mix in the panko breadcrumbs and fresh chopped parsley.

Remove the scallops from the oven. Turn on the broiler. Top each with a spoonful of the crunchy topping. Sprinkle on a touch more freshly grated Parmesan cheese. Broil for about a minute, or two. Just enough to brown the topping and melt the Parmesan cheese.


ENJOY as an appetizer, or as a meal. These Parmesan Baked Scallops will make for one incredible party appetizer. Serve as a meal with rice, or pasta. Garnish with fresh parsley and serve with a side of lemon wedges.

If you love scallops as much as I do, you must check out my recipe for Seared Scallops in a Cayenne Corn Purée. It is one of my most popular dishes. The feedback has been incredible!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!!!

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