There’s something about baked scallops that instantly transports me to the coast. Even though I live far from the ocean, this easy baked scallops recipe brings the taste of a seaside getaway right to my kitchen. The gentle sweetness of the scallops combined with the savory breadcrumbs and buttery, wine-infused sauce—it’s pure comfort food but elegant enough for special occasions. It’s one of those recipes I reach for when I want to impress without breaking a sweat, and I think it’ll become a favorite in your home too.

Now, let me take you through the steps of making this dish so that you can feel like a chef, even if it’s your first time handling scallops. There’s no need for complicated techniques or ingredients, and I’ll share a few personal tips and tricks along the way to make sure your scallops turn out perfect every time.

A fond memory with scallops (and a little kitchen chaos)

The first time I made baked scallops was for a dinner party that I was not prepared for—picture a frantic me running around the kitchen with only an hour to spare before guests arrived. I had everything planned perfectly… except I forgot to thaw the scallops. After a mini panic attack and a quick thawing session in cold water, I somehow managed to pull it together. To my surprise, the dish turned out beautifully—rich, golden, and bubbly, with scallops that melted in my mouth. My guests were convinced I’d spent hours preparing it. That’s when I knew this recipe was a keeper.

The light crunch from the breadcrumbs, combined with the luxuriousness of the wine sauce, is what makes this recipe a standout. And ever since that day, this has become my go-to for any last-minute dinner that needs to impress!

A brief dive into scallops’ background

Scallops, one of the treasures of the sea, have been a part of coastal diets for centuries. What’s great about this dish is that it’s inspired by a classic French preparation—coquilles Saint-Jacques—but without the extra fuss. Traditionally, coquilles Saint-Jacques is made with cream, mushrooms, and served in a scallop shell. While that’s undeniably delicious, this baked scallops version simplifies the process, keeping the focus on the natural flavor of the scallops themselves. Over time, this dish has become a favorite in many kitchens because of how easy it is to make and how beautifully it highlights fresh seafood.

Let’s talk ingredients: the star and its supporting cast

Scallops: The key to this dish is using fresh, dry-packed sea scallops. Wet-packed scallops (those sitting in a preservative solution) won’t caramelize or hold their texture as well when baked. If you can’t find fresh scallops, frozen ones work just fine—just be sure to thaw them properly in cold water. Scallops are a fantastic source of lean protein and essential vitamins like B12, but the real draw is their natural sweetness.
White wine: Sauvignon blanc is my choice here—it’s dry, crisp, and adds a wonderful acidity that balances the richness of the butter and scallops. If you prefer to keep things alcohol-free, you can substitute the wine with a good seafood or vegetable stock.
Onions: Onions bring a mild sweetness and depth of flavor. You can swap them with shallots for a more subtle, sophisticated taste if you prefer. Either way, they add body to the sauce.
Butter: Let’s face it, butter makes everything better, especially when it’s dotting the top of a casserole dish, turning golden and delicious. If you’re looking for a lighter option, you could experiment with olive oil, but honestly, butter is the way to go here.
Breadcrumbs: These give the dish a nice crunch on top. I prefer using fine breadcrumbs, but if you want a little more texture, panko breadcrumbs work beautifully as well. You could even use gluten-free breadcrumbs if needed.

Essential kitchen gear: What you’ll need

For this recipe, you won’t need anything too fancy, but there are a few tools that make life easier in the kitchen:

A sauté pan: This is where you’ll simmer the scallops and then make your sauce. A good, medium-sized pan with a heavy bottom ensures even heat distribution, so nothing scorches.
A casserole dish: A 1 ½ quart casserole dish is the perfect size for this recipe. You want something that can go straight from stovetop to oven, but if you don’t have a casserole dish, an oven-safe skillet will do in a pinch.
A whisk: Super handy for whisking the flour into the butter and creating a smooth sauce. You’ll want to make sure you whisk constantly to avoid lumps.
Spatula: A flexible spatula is ideal for transferring the scallops without breaking them apart.

Step-by-step: Let’s make some magic in the kitchen!

Preheat the oven: Start by heating your oven to 400°F. Getting the oven ready ahead of time ensures that when you’re done with the sauce, everything can go straight in to bake.
Simmer the scallops: Add your scallops to a sauté pan with the white wine and a pinch of salt. Once it comes to a boil, reduce it to a simmer and cover. Give them about 4 minutes. You’re not fully cooking them here—just giving them a head start before baking. When done, use a spatula to transfer the scallops into a baking dish, trying not to leave too much liquid behind in the pan.
Cook the onions: In the same pan (no need to dirty more dishes, right?), melt 3 tablespoons of butter and toss in your onions. Cook them until they’re soft and fragrant, but don’t let them brown. I’ve been guilty of overcooking the onions before, and trust me, they can go from golden to burnt in a blink if you’re not watching closely.
Make the sauce: Once your onions are ready, sprinkle the flour over the top and stir. You’re making a roux here, which will thicken the sauce. Cook it for about a minute, then slowly whisk in the cooking liquid you reserved earlier. This step can be tricky—make sure to whisk constantly so you don’t end up with any lumps. As soon as the sauce thickens, pour it over the scallops in your baking dish.
Top and bake: Sprinkle the breadcrumbs evenly over the scallops and dot the top with the remaining butter. Pop it in the oven for about 15 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Variations and fun twists to try

Low-carb or gluten-free: If you’re watching your carbs, skip the breadcrumbs altogether, and instead, sprinkle the top with crushed pork rinds for a keto-friendly crunch. Gluten-free breadcrumbs also work well for those avoiding wheat.
Creamier version: Want something a little more indulgent? Try adding a splash of heavy cream to the sauce right before you bake. It’ll make the sauce thicker and richer—perfect for a more decadent dish.
Herb it up: Fresh herbs like parsley or thyme mixed into the breadcrumb topping can add a pop of color and flavor. It’s a small change, but it makes the dish feel fresher and more vibrant.
Seasonal switch-ups: In the summer, try adding a few cherry tomatoes to the dish for a burst of sweetness. In the winter, roasted garlic folded into the sauce can add warmth and depth.

Serving and presentation ideas

To serve this baked scallops dish, I love keeping things simple. A sprinkle of fresh parsley or a squeeze of lemon juice just before serving brightens the dish. Pair it with a side of crusty bread (perfect for soaking up that luscious sauce), a simple green salad, or buttery mashed potatoes. For something a bit heartier, roasted vegetables like asparagus or Brussels sprouts work beautifully as sides.

Drink pairings? Yes, please!

A chilled glass of sauvignon blanc is an easy pairing since it mirrors the wine in the recipe. The bright acidity cuts through the richness of the butter and scallops, making every bite even more delicious. If you prefer something non-alcoholic, a sparkling water with lemon or a light iced tea with a hint of mint can be refreshing.

Storing and reheating

Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat them gently in the oven at 350°F, covered with foil to prevent the scallops from drying out. While scallops are best enjoyed fresh, they can still taste great the next day—just avoid using the microwave, as it can make them rubbery.

Scaling the recipe

If you need to feed a crowd, this recipe doubles beautifully. Just make sure to use a larger baking dish, and you may need to extend the baking time by a few minutes. I’ve found that when doubling the recipe, the sauce can take a little longer to thicken, so be patient and keep whisking!

Troubleshooting tips

If your scallops seem a bit overcooked or chewy, it’s likely from cooking them too long on the stovetop or baking for too long. Remember, scallops cook very quickly, so keep an eye on them throughout the process. If your sauce turns out too thick, a splash of extra wine or stock can thin it out to the perfect consistency.

Time to give it a try!

I hope you give this baked scallops recipe a shot! It’s a crowd-pleaser and deceptively simple. Once you try it, you’ll find it hard to believe something this easy can taste so delicious. Play around with the recipe, make it your own, and let me know how it turns out. Happy cooking!

Frequently asked questions

Can I use bay scallops instead of sea scallops? Yes, you can! Bay scallops are smaller and sweeter but will cook faster, so adjust your simmering and baking time accordingly.
What can I substitute for white wine? You can use vegetable or seafood stock if you prefer to avoid alcohol.
Can I make this recipe ahead of time? You can prep the dish up to the point of baking and refrigerate it for a few hours. Just add an extra 5 minutes to the bake time if it’s chilled.
What’s the best way to thaw frozen scallops? Place them in a bowl of cold water for 20-30 minutes. Avoid using warm water or the microwave to prevent uneven thawing.
Can I freeze leftovers? While you can freeze the cooked scallops, I don’t recommend it. The texture can become a bit tough after freezing and reheating. It’s best to enjoy them fresh!