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Baked Scallops with Butter and Parmesan-4.jpg

Panko & Parmesan-Crusted Baked Scallops


Serving Size: 

3 to 4 scallops

Per Serving:

281 calories; protein 17g; carbohydrates 13g; dietary fiber 1g; sugars 1g; fat 18g; saturated fat 6g; calcium 57mg; potassium 282mg; sodium 407mg.


  • 3 tablespoons olive oil, divided

  • 1 pound large dry sea scallops (about 16 scallops; see Tip)

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons lemon juice 

  • 2 tablespoons chopped shallot

  • ½ cup whole-wheat panko breadcrumbs

  • 1 ounce Parmesan cheese, grated (about 1/4 cup) 

  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.

  2. Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops.

  3. In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the mixture evenly over the scallops.

  4. Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.

Original Recipe: EatingWell

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