Seared scallops are my go-to scallop preparation. Simple and fresh and perfect every time. I thought it was the gold standard of scallop methods. But this baked scallop dish has something to say about that assumption.
A light, creamy, flavor-packed sauce gently poaches the scallops in the oven until they are just cooked through. The crunchy seasoned panko topping ensures you have a textural extravaganza on your plate. Fresh parsley and lemon juice are the usual flavors for scallops, but I found that fresh basil and grapefruit zest create a really lovely flavor profile that is so complementary to the tender scallops. I don’t know how I’ll every go back to lemon scallops after this. (JK lemons, you know I love you.)
This easy recipe is a beautiful date night or dinner party main course for the weekend, but the prep and bake time is truly quick enough for Thursday night after work.
Here’s everything you’ll need to make this delicious baked scallop recipe:
- large sea scallops
- butter
- white wine
- creme fraiche
- garlic cloves
- grapefruit zest, plus wedges for serving
- salt and pepper
- Panko breadcrumbs
- parmesan cheese
- small red chili (optional)
- fresh basil
(full instructions included in the printable recipe card below.)
Step by step instructions for this great recipe of baked scallops:
First, preheat your oven to 425 degrees Fahrenheit.
Next, prepare your scallops. Remove the side muscles from each of the large scallops, as pictured below:
In a small baking dish, whisk together creme fraiche, wine and grapefruit zest. Season with 1/2 teaspoon salt.
Place scallops into the dish, tossing to coat. Then arrange the scallops in a single layer. Set aside.
In a skillet, melt butter over medium heat. Add panko, fresh minced garlic, diced chili (if using), and 1/4 teaspoon each of salt and pepper. Sauté until breadcrumbs have turned golden brown – about 4-5 minutes. Remove from heat. Stir in grated or shredded parmesan cheese.
Top each scallop with seasoned panko mixture.
Bake the scallops until the mixture is bubbling and the scallops are just cooked through, about 10-12 minutes. Remove from oven. Sprinkle with fresh basil and garnish with grapefruit wedges. Serve immediately with crusty bread.
FAQ’s and serving suggestions for basil, citrus and white wine scallops:
Fresh scallops from your local seafood department or frozen scallops from the freezer aisle will work, just be sure if using frozen that you fully thaw the the scallops and dry them very well with a paper towel to remove as much excess water as possible before tossing in the creamy white wine sauce and baking. I often thaw the scallops overnight either on a stack of paper towels over a plate in the refrigerator, or on a rack set in a baking sheet to drain as much water as possible.
Bay scallops have a wonderful sweet flavor and would be delicious with this flavor combination. But I have not tested the recipe with bay scallops, so I can’t confirm if the wine sauce would be properly reduced by the time the scallops were finished cooking (which would be much faster than the time it takes for the large sea scallops to cook). If you try this with small scallops, let me know how it turns out!
Absolutely. I do love the balanced sweet bitterness of grapefruit in this dish, but lemon zest is a perfectly lovely substitute to use in the crunchy bread crumbs.
A pinch of red pepper flakes or cayenne pepper will add great flavor and spice to the crunchy topping mixture.
Crusty bread is a must. Then I would pair it with something simple and fresh like gazpacho salad or Jerusalem salad. If you’re feeling frisky, whip up some bucatini and toss the pasta in the creamy wine sauce that have poached your scallops, then serve and top with crunchy scallops.
To store, transfer to an airtight container and keep in the refrigerator for up to 48 hours.
This recipe post may contain affiliate links to products we know and love.
Check out some of our other delightful pescatarian recipes:
Print
Easy Baked Scallops with White Wine, Basil and Citrus
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
1 pound large sea scallops (about 12-14)
3 tablespoons butter
1/4 cup dry white wine
3 tablespoons creme fraiche
3 garlic cloves, minced
1 teaspoon grapefruit zest, plus wedges for serving
1/2 teaspoon salt, divided
1/3 cup panko breadcrumbs
2 tablespoons parmesan, shredded or grated
1/4 teaspoon black pepper
1 small red chili, diced (optional)
2 tablespoons fresh basil, sliced
Instructions
Preheat oven to 425 degrees.
Next, prepare your scallops. Remove the side muscles from each of the large scallops. Then, in a small baking dish, whisk together creme fraiche, wine and grapefruit zest. Season with 1/4 teaspoon salt. Add scallops, tossing to coat. Then spread the scallops out into a single layer in the dish. Set aside.
In a skillet, melt butter over medium heat. Add panko, fresh minced garlic, diced chili (if using), and 1/4 teaspoon each of salt and pepper. Sauté until breadcrumbs have turned golden brown – about 4-5 minutes. Remove from heat. Stir in grated or shredded parmesan cheese.
Top each scallop with seasoned panko mixture.
Bake the scallops until the mixture is bubbling and the scallops are just cooked through, about 10-12 minutes. Remove from oven. Sprinkle with fresh basil and garnish with grapefruit wedges. Serve immediately with crusty bread.
Notes
Lemon zest and wedges can be substituted for grapefruit, if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Keywords: Baked Scallop Recipe, Scallop with White Wine, Baked Scallops with white wine
[…] Baked Scallops with White Wine, Basil and Citrus […]