Easy Parmesan Crusted Scallops

Parmesan crusted scallops are fast and easy to make. They fit nicely into a vegetarian, low-calorie, keto and/or gluten-free lifestyle. Round off this healthy meal with Asparagus with Caramelized Onions and Tomatoes!

Parmesan Crusted Scallops

Parmesan Crusted Scallops

Course Main Course
Cuisine American
Servings 2 people
Calories 300 kcal

Ingredients
  

  • ¾ lb sea scallops (about 18 medium)
  • 2 tbsp butter, melted
  • 1 tbsp dry white wine
  • ½ tbsp lemon juice
  • ¼ cup parmesan cheese, divided
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½  tsp garlic powder
  • ½ tsp dried parsley
  • Dash cayenne pepper
  • Dash paprika

Instructions
 

  • Preheat oven to 350℉.
  • Rinse scallops and pat them dry.  Coat a baking pan with cooking spray and lay scallops out in a single layer.
  • In a small bowl, mix together butter, wine, lemon juice, 2 tbsp parmesan, salt, pepper, garlic powder, parsley and cayenne pepper.  Set aside until mixture thickens, about 10 minutes.
  • Divide the butter mixture evenly over the top of the scallops. 
  • Cover the pan with aluminum foil and bake until scallops are opaque and have an internal temperature of 115℉.  This should take between 20 and 30 minutes depending on the size of the scallops.
  • Remove the pan from the oven and take off the aluminum foil.  Sprinkle scallops with remaining parmesan and paprika.
  • Turn the oven to broil and move the oven rack to the broiler position.  Place the baking pan back into the oven and broil until the cheese is browned, 2-3 minutes.
  • Hack:  Reheat leftovers in the oven for 5-15 minutes, depending on size.  Microwave reheating is not recommended.  
  • Hack: Leftovers can be stored in the refrigerator for up to 4 days or tightly wrapped and frozen for up to 3 months. 
Keyword baked seafood, gluten-free, keto, low calorie, parmesan cheese, scallops, seafood, vegetarian

Did you know?  Scallops are considered to be one of the healthiest kinds of seafood!

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4 Replies to “Easy Parmesan Crusted Scallops”

  1. Hi Cynthia. I love scallops in any recipe, but yours sounds extra delicious. It’s been many years since I have actually eaten scallops and I think it’s time I tried some again. You may not realise it but your article is appearing all over the world. I’m in Australia and the only part of your recipe I had to change was converting the oven temperature into Celcius. Thank you for your wonderful recipe, I’ll be trying it out tonight and I look forward to more from you in the future. Jim

    1. It’s exciting to see that my article has such a far reach!  Thank you for letting me know! 

      It was also exciting to me when I realized that I could make a restaurant-quality scallop dish right at home.  I now keep a bag of them in my freezer at all times.  I hope you enjoy it as well.

  2. Until today, I did not know what scallops are. I come from a country that is not very creative when it comes to food. They like sticking to their own food so it’s good to learn a few things here and there. I will for sure try this recipe during my spare time. Thank you for this 

    1. Here in the US, we’re lucky to have a wide variety of food and a diverse community that encourages us to try different things!  I’m happy that I was able to introduce you to something new.  Please let me know how you like scallops.

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