Baked Scallops in Lemon Butter Wine Sauce

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These Oven Baked Scallops are topped with a crispy Parmesan breadcrumbs topping and drizzled with a lemon butter white wine sauce. This restaurant-quality meal is ready in less than 30 minutes from start to finish.

How to Shop/Buy Scallops

Scallops are found in both saltwater and freshwater environments. When buying scallops, look for those that are plump and have a fresh, and smell clean. Look for labels that say dry or unprocessed. These are typically free of chemicals that will impact their flavor and texture. I purchase mine from Butcher Box. 

Saltwater scallops come from the ocean, and usually have a slightly sweeter and saltier taste, with a firmer texture. They are usually larger and more widely available.

Freshwater scallops can be found in rivers and lakes. The flavor is usually mild, and slightly nuttier. and a These are harder to find.

What Type of Scallops to Use

I recommend large sea scallops for this recipe. Here are the various types:

• Bay scallops: Small in size with a sweet, delicate flavor. They are often used in salad, soups, stews and pasta.
• Sea scallops: These are larger than bay scallops and have more flavor. They are often grilled, baked, or sauteed.
• Diver scallops: These are hand-harvested by divers and are considered to be some of the best quality scallops available. They have a firm texture and sweet flavor.

How They Taste

Scallops have a sweet and delicate flavor. They are generally known for their tender and juicy taste. Some people describe the flavor as slightly nutty or buttery, with a tender texture that is both creamy and slightly firm. When cooked, they can take on the flavors of the spices and sauces they are prepared with.

Seafood pairs wonderfully with lemon, wine, and garlic. These flavors brighten up the dish. Adding the breadcrumb topping really takes the flavor to another level.

How to Clean Them

How to clean them will vary based on the type that you buy. I grab mine from Butcher Box and they typically just need a good rinse and dry.

1. Rinse the scallops under cold water and pat them dry with paper towels.
2. If the scallops have a small muscle on the side, use a sharp knife to cut it off and discard it. This is optional, you can leave it if you wish.
3. If the scallops have a rough or gritty surface, use a small brush to gently scrub it clean.
4. Rinse the scallops again and pat them dry before using.

Lemon Butter Wine Sauce

Key Ingredients

• Fresh lemon
• Wine
• Butter

How to Make Baked Scallops in Lemon Butter Wine Sauce

Full detailed instructions are below in the recipe card.

1. Season the scallops with garlic powder, onion powder, salt, and pepper to taste.
2. Add the scallops to a baking dish.
3. Combine grated parmesan and breadcrumbs. Spoon the breadcrumb cheese mixture on top of the scallops.
4. Combine melted butter, wine, and lemon juice. Drizzle the mixture over the scallops and into the dish.
5. Bake.

What Type of Breadcrumbs to Use

Traditional, Italian Seasoned, or panko breadcrumbs will work in this dish.

How to Make Them Without Breading

If you wish to make these without the crust on top, simply omit the breadcrumbs and Parmesan cheese. You can also skip the steps to broil the scallops.

Cook Time/How Long to Bake

Bake for 13-15 minutes.

How to Tell When the Scallops are Done

They are done baking when they are opaque and no longer translucent. Cooking time will vary depending on the size and how thick your scallops are. While they bake, be sure to check for the following:

• Color: The edge of the scallops should be white or light golden brown and the center should be opaque.
• Texture: Scallops should feel firm to the touch, but not tough or rubbery.
• Internal temperature: Use a meat thermometer. The scallops are cooked through when their internal temperature reaches 145 degrees.

Be mindful and avoid overcooking the scallops. This will result in a tough, rubbery texture.

How to Store Leftovers

Leftovers can be store tightly covered and sealed for 3-4 days.

How to Reheat

• Stovetop: Heat a small amount of butter or oil in a pan over medium heat. Add the scallops and cook until they are warm.
• Oven: Reheat them in a 350-degree oven until warm.
• Air Fryer: Reheat them at 350-degrees oven until warm.
• Microwave: I don’t recommend this method, it poses the greatest risk of overcooking them. If you must use it, be quick.

When reheating scallops, it is important to heat them until they are just warm and not too hot. Overheating can cause the scallops to become tough and rubbery.

More Seafood Recipes

Tuna Poke Nachos
Seafood Boil in a Bag
Lobster Pizza
Nobu Miso Black Cod
Shrimp Scampi Without Wine
Air Fryer Scallops
Scallops and Pasta in White Wine Sauce

Pair With These Recipes

Air Fryer Green Beans
Fried Potatoes and Onions
Steakhouse Creamed Spinach
Southern Creamed Corn