Italian Baked Scallops Recipe
Italian Baked Scallops is a classic coastal Italian dish featuring plump, tender scallops topped with a golden breadcrumb crust infused with garlic, parsley, and a whisper of lemon. This elegant yet simple preparation highlights the natural sweetness of the scallops while keeping the preparation straightforward and authentic. Perfect as a sophisticated appetizer or light main course, it brings the essence of Italian seaside dining to your table.
Ingredients
- 1 kg (2.2 lbs) large sea scallops, cleaned and patted dry
- 100 g (3.5 oz) Italian breadcrumbs
- 50 g (1.75 oz) grated Pecorino Romano cheese
- 4 cloves garlic, minced
- 30 g (1 oz) fresh flat-leaf parsley, finely chopped
- 60 ml (4 tablespoons) extra virgin olive oil
- 30 ml (2 tablespoons) fresh lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
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Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly oil it.
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In a small bowl, combine the breadcrumbs, grated Pecorino Romano, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes if using.
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Drizzle the olive oil into the breadcrumb mixture and stir until the texture resembles coarse sand with the oil evenly distributed.
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Arrange the scallops on the prepared baking sheet, spacing them evenly and keeping the flat side up.
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Divide the breadcrumb topping evenly among the scallops, pressing gently onto the top surface of each one.
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Drizzle the fresh lemon juice over all the scallops, allowing a few drops to fall on each one.
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Bake in the preheated oven for 10-12 minutes, until the breadcrumb topping is golden brown and the scallops are opaque throughout.
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Remove from the oven and let rest for 1 minute before serving. Drizzle with additional extra virgin olive oil if desired.
Substitutions
- Use panko breadcrumbs for a crispier texture instead of traditional Italian breadcrumbs
- Substitute grated Grana Padano for Pecorino Romano if preferred, or use finely grated Parmigiano-Reggiano
- Replace fresh parsley with fresh dill or basil for a different herbaceous note
Tips
- Pat scallops completely dry before baking to ensure a crispy topping and prevent the dish from becoming watery
- Do not overbake scallops; they cook quickly and become tough if left in the oven too long—watch for the moment they turn opaque
- For easier serving, you can brush the baking sheet with oil instead of parchment paper, which allows better browning of any drippings
This dish represents the coastal Italian tradition of simple seafood preparation found throughout the Mediterranean regions, particularly in Sicily and Liguria, where locally caught scallops are treated with minimal embellishment to preserve their delicate flavor.
Frequently Asked Questions
How long does Italian Baked Scallops Recipe take to make?
Italian Baked Scallops Recipe takes about 27 minutes total — 15 minutes of prep and 12 minutes of cooking — and makes 4 servings.
What can I substitute in Italian Baked Scallops Recipe?
You can adapt it easily: Use panko breadcrumbs for a crispier texture instead of traditional Italian breadcrumbs; Substitute grated Grana Padano for Pecorino Romano if preferred, or use finely grated Parmigiano-Reggiano; Replace fresh parsley with fresh dill or basil for a different herbaceous note.
How should I store leftover Italian Baked Scallops Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Italian Baked Scallops Recipe?
Each serving of Italian Baked Scallops Recipe has about 42g of protein and 386 calories.
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