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    Home » Recipes » Seafood

    Broiled Scallops with a Parmesan Crust

    UPDATED Feb 12, 2020 · PUBLISHED May 14, 2013 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Perfectly Broiled Scallops Pin

    It's easy to make Perfectly Broiled Scallops with a Parmesan Crust. In minutes, you will have a memorable dinner or appetizer.

    Broiled Scallops with a Parmesan Crust in a line on a plate

    Easy Party Food. These Broiled Scallops with a Parmesan Crust are truly deserving of this title...and I can attest to that. We enjoyed them at a recent family gathering along with lots of other goodies. It was a Mother's Day celebration for my fantabulous mom!

    I was the hostess of this event...that was for more than just a few people. So, not only did I want the main course to be very tasty but for this mom, it also needed to be very easy to prep and serve 🙂

    Why you may ask, is this recipe so easy to enjoy? And, the answer would be: The scallops can be made ahead of time, frozen and then broiled to perfection in just 10 minutes!

    And, this is why you'll find Parmesan Crusted Scallops in our Special Occasion Dinners collection.

    I also have some tricks that make breading the scallops fast and not too messy...it's the same process used make Parmesan Chicken Nuggets, which also uses the same breading!

    Perfectly Broiled Scallops - Step-by-Step Instructions

    Important Note: The instructions below show how to use several plastic bags to prepare the scallops. You can absolutely forgo the bags and follow the traditional method using bowls! Both methods are provided in the recipe instructions.

    Breading for Parmesan Crusted Scallops in a plastic bag

    All of the breading ingredients - seasoned breadcrumbs, Parmesan cheese, finely chopped parsley, paprika, and pepper - go directly into a plastic bag that seals. Shake to combine the contents.

    Canister for Stabilization in Food Prep

    These are the canisters we used at our meal assembly store to stabilize the plastic bags as customers filled them. Check around the house. You probably have a bowl or something else that will do the trick. They are very handy.

    Sea scallops coated in butter and olive oil in a plastic bag

    Pat the sea scallops dry with a paper towel and put them in a second plastic bag (not the one with the breading.) Melt the butter in the microwave oven and stir in the olive oil. Pour the butter mixture over the scallops, seal the bag tightly (note the added emphasis) and turn the bag to coat the scallops with the butter sauce.

    Uncooked scallops ireaded in a plastic bag

    Lift the butter-coated scallops into the bag with the breading. (The canister really comes in handy for this step.) Seal the bag tightly (emphasis deliberately added again) and flip the bag around to coat the scallops. Shake...and bake...it works!

    Broiled Scallops in a pan

    Cook the scallops on a pan coated with cooking spray that is suitable for broiling. Have some extra breading leftover in the bag? Throw it on top of the scallops. If you are going to freeze the scallops, then stop right here and put a lid on the pan and wrap the tin in plastic wrap. Label it. Freeze it. Now, sit back with satisfaction because you have a great thing in your freezer.

    Broiled Scallops with a Parmesan Crust with one cut if half to reveal white

    Otherwise, broil the scallops for about 10 minutes with the rack adjusted to be near the top of the oven. (I had the rack on the second to highest level.) When you cut the broiled scallop it should be moist and white.

    Enjoy the broiled scallops over rice, in a salad...or all by themselves. They also make a tasty appetizer. Don't you just want to pop one in your mouth right now?

    Parmesan Crusted Scallops Tips and Notes

    Make them ahead and freeze - Bread scallops using the method above, but don't cook them. Freeze them in a single layer in a tin. Make sure the tin is covered tightly and wrapped in plastic wrap. Store for up to 2 months in the freezer for the best quality. When you are ready to cook them, allow them to defrost in the refrigerator overnight and then cook according to the instruction.

    Make it dairy-free - Use dairy-free butter, leave out the Parmesan cheese and use Panko breadcrumbs. My daughter loves this preparation.

    Keep it healthy - Use whole wheat breadcrumbs or cut back on the amount a little and a light butter or margarine alternative.

    Use frozen scallops in the make-ahead process - If the scallops you are purchasing were previously frozen, you don't want to re-freeze them. However, you can follow the breading steps using frozen scallops.

    Seafood always seems like indulgent, dining-out food to me which is why I love to surprise everyone with it on a seemingly ordinary day. (Is there such a thing?)  Whether it's a party or a regular ole Tuesday, it's easy to enjoy these broiled scallops with a lightly-breaded Parmesan crust.

    Did you make this recipe? Please leave a rating and tag @DinnerMom or #DinnerMom on social media. We LOVE to see and share your creations!

    Broiled Scallops with a Parmesan Crust

    It's easy to make Perfect Broiled Scallops in a Parmesan Crust. In minutes, you will have a memorable dinner or appetizer.
    4.80 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 224kcal
    Author: Marjory Pilley

    Ingredients

    • 2 Pounds Sea Scallops
    • 2 Tablespoons butter
    • 2 Tablespoons olive oil
    • ½ cup seasoned bread crumbs
    • 2 Tablespoons Parmesan cheese
    • 1 teaspon parsley finely chopped
    • ¼ teaspoon paprika
    • ¼ teaspoon pepper

    Instructions

    • Preheat oven to broil.
    • Pat sea scallops dry with a paper towel and place in a plastic bag that seals or a bowl.
    • Melt butter in the microwave oven or on the stove-top.
    • Add olive oil to the bowl with the melted butter and stir to combine.
    • Pour butter mixture over scallops. If using a bag, seal bag tightly and turn to coat scallops with butter. Set scallops aside.
    • Add the remaining ingredients to an empty plastic bag or clean bowl and stir to combine.
    • Lift scallops coated with butter into the breading bag or bowl.
    • If using a bag, seal bag tightly and turn until scallops are coated with breading. If using a bowl, roll scallops in breading until coated with breading.
    • Place scallops on a baking sheet coated with cooking spray and broil scallops for 10 minutes with the rack near the top of the oven. 

    Notes

    To make ahead and freeze, prepare scallops through breading step. Freeze in a single layer in a tin, cover and wrap with plastic wrap. Defrost overnight and then cook according to instructions.
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    Nutrition

    Calories: 224kcal | Carbohydrates: 11g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 786mg | Potassium: 333mg | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1.1mg
    Nutritional and Food Safety Disclaimer

    More Seafood Recipes

    • Easy Cajun Catfish
    • Stuffed Bacon-Wrapped Shrimp with Cream Cheese
    • Argentine Shrimp Scampi Recipe
    • Easy Mediterranean Baked Fish Recipe (using Cobia!)
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      Recipe Rating




    1. Pamela

      May 15, 2013 at 6:41 am

      Thanks for the recipe! I felt like I was eating in a gourmet restaurant. Very easy to prepare. Definitely a keeper!

      Reply
      • Marjory

        May 15, 2013 at 7:25 am

        Thanks! I'm so glad you enjoyed it. 🙂

        Reply
    2. sally @ sallys baking addiction

      May 15, 2013 at 12:35 pm

      I have to try these! Scallops are my favorite - the seafood I wish I could eat everyday! But they are so pricey at the store. I always get them in the summer when they are on sale.

      Reply
      • Marjory

        May 15, 2013 at 1:09 pm

        They are one of my favorites too. Luckily, they were on sale recently so I stocked up. So..more recipes are on the horizon. 🙂

        Reply
    3. Jenn

      September 30, 2013 at 9:00 pm

      These were fantastic! Thank you for such a great recipe!

      Reply
    4. Kathryn

      October 29, 2013 at 7:35 pm

      This was just what I needed! I had some "garlic gravy" mojo de ajo in the fridge, so I used that for the butter/oil combo. And I added some shredded coconut in the dry mix. The time, method, and temp given here worked perfectly. 12 sea scallops cost me about $17, but it was a meal that would have cost us much, much more if we had dined out. I kept side dishes on the mild side (rice, edamame beans, asparagus) so the scallops were the star. Thanks so much!

      PS: the sugar in the coconut did get pretty brown under the broiler. If I did it again, I'd leave it out or use unsweetened coconut.

      Reply
      • Marjory

        October 29, 2013 at 8:55 pm

        Sounds delicious!

        Reply
    5. Georgette

      January 29, 2014 at 6:20 pm

      OH MY GOD!!!!! delicious and SO EASY!!!
      I added a tiny bit of basil - YUMMY!
      Thanks for the recipe!

      Reply
      • Marjory

        January 29, 2014 at 6:47 pm

        Awesome! Thanks for sharing. The basil sounds like a very nice addition...I'll be trying that myself next time!

        Reply
        • Diane

          July 27, 2017 at 1:23 pm

          I have bay scallops in the freezer - can I use them for this recipe? If so - is the broil time adjusted?

          Reply
          • Marjory

            July 27, 2017 at 1:51 pm

            Hi! You can use bay scallops but they will cook very quickly, maybe half the time. Just keep an eye on them and enjoy!

            Reply
    6. cm

      April 28, 2014 at 11:15 am

      hi - do you broil on low or high - thanks - can't wait to try the recipe

      Reply
      • Marjory

        April 28, 2014 at 12:16 pm

        Thanks for reading! Broil on high. Enjoy!

        Reply
    7. Jenn

      August 08, 2014 at 8:05 pm

      You have ruined scallops for me (in an amazing way)!! I can't eat them any other way! Every time I think of trying a new recipe I think of how great this one is and I have to make it instead! 🙂

      Thanks for such a simple and delicious recipe! 🙂

      Reply
      • Marjory

        August 09, 2014 at 8:57 am

        Thanks so much for stopping by. You made my day! 🙂 It's one of my favorite recipes too!

        Reply
    8. Jen

      September 04, 2014 at 8:26 pm

      Ok, I must not understand broiling. I followed the recipe and put it on the 2nd rack below the coils and the breading started to burn. So I finished them off at 400 degrees. What did I miss about broiled on high for 10 minutes...because my brain told me they will burn. But they were tasty anyway!

      Reply
      • Marjory

        September 08, 2014 at 8:16 pm

        Thanks for commenting. I can't tell exactly what happened...but, there certainly is not a problem cooking them at a lower temp or on a lower rack. I'm glad you still liked them!

        Reply
      • Brenda

        November 06, 2021 at 6:42 pm

        The recipe doesn't specify that maybe you should turn the scallops over after the first 5 minutes of broiling. 🤔

        Reply
    9. Ivy

      October 04, 2014 at 5:07 pm

      This recipe looks fantastic but I am ditching the plastic bags and just rolling them in the crumb mixture in a bowl.
      FYI: Putting anything very hot into a plastic bag leaches the chemicals from the bag onto the food.
      Thank you for the awesome recipe for breaded, broiled scallops. I know they are going to be delicious! My mouth is watering for dinner tonight!

      Reply
      • Marjory

        October 04, 2014 at 9:18 pm

        I hope you enjoy them!

        Reply
      • Dede

        January 10, 2016 at 5:33 pm

        Cooking this for the first time now. I didn't think about the Plastic part(other than the hot butter/oil might melt it. Next time I will just add the scallops to the pan I melt it in. And there is definitely more breading mix than is needed... Oh, It's Ready!

        Reply
        • Marjory

          January 12, 2016 at 1:45 pm

          I hope you enjoyed them!

          Reply
    10. Monica

      February 17, 2015 at 1:37 pm

      This was a great recipe for company, I wanted to sear the scallops, but it is just too cumbersome for a dinner party. I was able to prepare these in advance and pop into the broiler (8 minutes) and they were lovely. I served with lemon asparagus risotto. This was a hit for my Valentine's Day dinner party.

      Reply
      • Marjory

        February 17, 2015 at 9:43 pm

        Thanks so much for your comment. I'm thrilled that you enjoyed them!

        Reply
    11. Barb

      November 20, 2016 at 6:40 pm

      5 stars
      Mine came out mushy. I don't know what I did wrong. I did pat them dry real good. I purchased them fresh and froze them. I defrosted them to make this recipe, but it just didn't work for me. Plus, my scallops were very large. Will try again.

      Reply
      • Marjory

        December 04, 2016 at 1:45 pm

        I'm so sorry that they did not work out. If you are buying fresh scallops, then try prepping and freezing and cooking from frozen. I hope that helps.

        Reply
    12. bb

      October 17, 2017 at 6:27 pm

      5 stars
      I use this recipe every time I have scallops--it's a favorite! My husband doesn't like scallops so I throw a flounder filet in with the scallops and cook the same way.

      Reply
      • Marjory

        October 17, 2017 at 7:10 pm

        Thanks so much for your comment! I'm thrilled that you like it and I"m going to have to try it on flounder too!

        Reply
    13. Marylin

      November 25, 2017 at 11:03 am

      can these be baked instead of broiled? If so, at what temperature and for how long?

      Reply
      • Marjory

        November 27, 2017 at 8:35 am

        Hi! You can bake them, although they may not be quite as crispy on the outside. Bake at 350 degrees F for about 15 minutes or 375 F for about 12 minutes.

        Reply
    14. Vera

      April 28, 2019 at 4:14 pm

      4 stars
      Very Good! I placed a cooling rack on top of my baking sheet to allow the air to circulate better. Glad I was watching them closely as they broiled, because I set my broiler to HI (doesn't specify in the instructions if it should be LOW/HI) and the breading started to brown too quickly. I pulled the pan from the oven, reduced to low, also lower the rack, and waited a minute, rebroiled for the full 10 minutes. Served with Lemon Risotto and Roasted Grape Tomatoes.

      Reply
      • Marjory Pilley

        April 29, 2019 at 7:58 am

        Thanks so much for your comment and tips. Love your sides too!

        Reply
    15. Brian

      March 30, 2020 at 6:31 pm

      5 stars
      Any chance this will work with shrimp? The scallops came out great.

      Reply
      • Marjory Pilley

        March 31, 2020 at 6:52 am

        Yes! The breading and technique does work with shrimp! I'm so glad you enjoyed it!

        Reply
    16. Pat Odoms

      December 30, 2020 at 4:59 pm

      5 stars
      I used jumbo scallops & they were extremely tasty. However, broiling and at the top rack caused them to start to burn after 5 minutes. They set off my fire alarm from the smoking. Between the butter and breadcrumbs, my advice is to put on lower rack and not broil. I finished them off at 400 degrees. I can not imagine how with melted butter & breadcrumbs you can broil them for ten minutes.

      Reply
      • Marjory Pilley

        December 30, 2020 at 5:07 pm

        Thanks for your comment and tips for jumbo-sized scallops! Yum!!! I'm glad you caught them in time!

        Reply

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