Easy Baked Scallops Recipe

Okay, friends, let’s talk scallops. Not the fancy-schmancy, white-tablecloth kind, but the kind you can whip up on a Tuesday when you’re craving something slightly elevated but still need to get dinner on the table before the kids start staging a coup. This Easy Baked Scallops Recipe — yeah, that’s the one — is seriously my secret weapon. It’s fast, it’s flavorful, and it makes you look like you actually have your life together, even when you’re rocking the messy bun and yoga pants for the third day in a row.

My husband? Obsessed. He claims he “doesn’t really like seafood,” but then proceeds to inhale these like they’re going out of style. One time, I made a double batch for a dinner party, and he ate half of it before the guests even arrived. I found him in the kitchen, shamelessly popping them into his mouth straight from the baking dish. I swear, he’s lucky he’s cute. Now, it’s a standing joke that I have to hide half the scallops from him when I make them. Good times.

Why You’ll Love This Easy Baked Scallops Recipe

Okay, so why are these little guys so addictive? Let me break it down:

• Ridiculously Easy: Seriously, if you can stir a sauce, you can make this.
• Ready in Minutes: From fridge to table faster than you can say “hangry.”
• That Sweet & Savory Thing: The pineapple, the soy sauce... it’s a flavor explosion. In a good way.
• Impress Your Friends (or Yourself): Feel like a culinary genius without actually being one.
• It Uses Real Ingredients: Mostly. We’re not talking weird chemicals here, people.

How to Make It

Alright, gather ’round, let’s get cooking! First, you’re gonna preheat your oven to 400°F (200°C). Don’t forget! I can’t tell you how many times I’ve spaced on that and then stood there like a dummy waiting for the oven to heat up.

Now, in a bowl—a normal bowl, nothing fancy—whisk together your soy sauce, brown sugar, pineapple juice (from the can if you’re using canned, or just juice some fresh if you’re feeling extra), sesame oil, garlic (minced! Unless you like big chunks of garlic, which, hey, no judgment), and a little cornstarch to thicken things up. Don’t worry if it’s not perfectly smooth, it’ll all work out in the oven.

Next, grab a baking dish—I usually use a glass one because it’s easy to clean—and arrange your scallops in it. Now, if your scallops are super wet, pat them dry with a paper towel first. Soggy scallops are sad scallops. Sprinkle those babies with a little salt and pepper.

Now, this is the fun part: pour that glorious sauce all over the scallops. Make sure they’re all nicely coated. Then, toss on your pineapple chunks. Fresh is best, but canned works in a pinch. Honestly, I’ve used both and no one’s ever complained.

Pop that dish into the oven and bake for about 12-15 minutes, or until the scallops are cooked through and opaque. They should be slightly firm to the touch. Keep an eye on them! Overcooked scallops are rubbery, and nobody wants that.

Finally, sprinkle with some chopped green onions and sesame seeds for a little extra pizzazz. Serve immediately and try not to eat them all yourself. Though, I totally understand if you do.

Ingredient Notes

• Scallops: Sea scallops, bay scallops, whatever you can find! Just make sure they’re fresh (or properly thawed if frozen). I usually get the big sea scallops because they feel fancier.
• Soy Sauce: Low sodium is my go-to. Otherwise, it can get a little too salty, and nobody wants to drink a gallon of water after dinner. Tamari works great too if you’re avoiding gluten!
• Brown Sugar: Adds that lovely sweetness and helps the sauce get all nice and caramelized. I’ve used regular white sugar in a pinch, but brown sugar is the way to go if you have it.
• Pineapple Juice: Don’t skip this! It adds so much flavor and tang. If you’re using canned pineapple, just use the juice from the can. Easy peasy.
• Sesame Oil: A little goes a long way! Adds a nutty, toasty flavor. If you don’t have it, don’t sweat it, but it does make a difference.
• Garlic: Freshly minced is best, but I’ve definitely used the jarred stuff when I’m feeling lazy. Just don’t tell anyone.
• Cornstarch: This is your thickening agent. It helps the sauce get nice and glossy. You can use arrowroot powder too if you prefer.

Recipe Steps:

1. Preheat: Set the oven to 400°F (200°C).
2. Whisk: Combine soy sauce, brown sugar, pineapple juice, sesame oil, garlic, and cornstarch in a bowl.
3. Arrange: Place scallops in a baking dish and season with salt and pepper.
4. Pour: Cover scallops with the sauce mixture.
5. Add: Top with pineapple chunks.
6. Bake: Cook for 12-15 minutes until scallops are opaque.
7. Garnish: Sprinkle with green onions and sesame seeds.
8. Serve: Eat immediately!

What to Serve It With

Okay, so these scallops are amazing on their own, but if you want to make it a full meal, here are some ideas:

• Rice: Steamed rice, fried rice, coconut rice… anything goes! It soaks up all that delicious sauce.
• Noodles: Lo mein, soba noodles, even just plain spaghetti with a little butter and garlic.
• Veggies: Steamed broccoli, stir-fried veggies, or a simple salad.
• Crusty Bread: For sopping up the extra sauce. Because, trust me, you’ll want to.

Tips & Mistakes

• Don’t Overcook! Seriously, I can’t stress this enough. Overcooked scallops are the WORST.
• Pat Dry: If your scallops are super wet, pat them dry with a paper towel before baking.
• Taste the Sauce: Before you pour it over the scallops, give it a taste and adjust the seasonings to your liking.
• Don’t Be Afraid to Experiment: Add a little ginger, red pepper flakes, or a squeeze of lime juice for extra flavor.
• Forgot the Pineapple? Hey, it happens. A squeeze of orange juice or a little mango chutney can add a similar sweetness.

Storage Tips

So, you have leftovers? First of all, congrats on your self-control. I rarely do. Store them in an airtight container in the fridge. They’ll be good for about 2 days. Honestly, I sometimes eat them cold straight from the fridge. Don’t judge me. They’re actually pretty good cold! And hey, leftover scallops for breakfast? Why not?!

Variations and Substitutions

• Honey Instead of Brown Sugar: Works like a charm! Gives it a slightly different flavor, but still delicious.
• Tamari for Soy Sauce: Perfect for gluten-free folks. Tastes almost exactly the same.
• Red Pepper Flakes: Add a pinch for a little heat.
• No Pineapple? Okay, this is a big one. Honestly, the pineapple is kinda key. But if you’re really in a pinch, a little mango chutney or even a squeeze of orange juice can add a similar sweetness and tang. I’ve even used a little applesauce once (don’t judge!), and it was…okay. Not great, but okay.

Frequently Asked Questions

Easy Baked Scallops Recipe

This easy baked scallops recipe combines succulent sea scallops with a buttery, garlic-infused breadcrumb topping, perfect for a quick yet elegant dinner.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds sea scallops fresh or thawed
• ▢ 1 cup breadcrumbs preferably seasoned
• ▢ 4 tablespoons unsalted butter melted
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon lemon zest
• ▢ 2 tablespoons fresh parsley chopped
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 1 lemon lemon wedges for serving

Instructions

Preparation Steps

• Preheat your oven to 400°F (205°C).
• Rinse the scallops under cold water and pat dry with paper towels.
  1.5 pounds sea scallops
• In a medium bowl, combine breadcrumbs, melted butter, minced garlic, lemon zest, chopped parsley, salt, and pepper. Mix until well combined.
  1.5 pounds sea scallops
• Place the scallops in a greased baking dish in a single layer. Spoon the breadcrumb mixture evenly over the scallops.
  1.5 pounds sea scallops
• Bake for 15 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.
• Serve immediately with lemon wedges on the side.
  1.5 pounds sea scallops

Notes

For a richer flavor, consider adding a dash of white wine to the breadcrumb mixture before baking.