Seared scallops have long been my go-to scallop preparation. But these Baked Scallops with White Wine, Basil and Citrus have something to say about that! An easy, hands-off preparation with creamy sauce and crunchy topping? Baked scallops for me!
Fresh parsley and lemon juice may be the usual flavor buddies for scallops, but I found that fresh basil and grapefruit zest create a memorable combination that is so complementary to the sweet, tender scallops. I don't know how I'll every go back to lemon scallops after this. (JK lemons, you know I love you.)
What you need to make baked scallops:
Before we get to the step by step instructions, a few notes about the ingredients:
Scallops: you can use fresh or frozen sea scallops in this recipe. If using frozen, thaw in the refrigerator overnight, or soak in cold water (in original packaging) for 30 minutes right before cooking. Either way, dry scallops very well with paper towels before adding to the sauce and baking.
Wine: if you prefer cooking without wine, add ¼ cup of broth, along with an extra squeeze of citrus juice to the sauce.
Fresh herbs: Basil is dreamy in this dish, but use any soft herb you have on hand, including flat leaf parsley, chives or tarragon.
Full measurements and instructions included in the printable recipe card below.
Step by step instructions:
1. Prep Scallops
First, preheat your oven to 425℉. Then prepare your scallops. Rinse scallops and remove the side muscles from each of the large scallops, as pictured below. Dry well and set aside.
2. Make Wine Sauce
In a small baking dish, whisk together creme fraiche, wine and grapefruit zest. Season with ½ teaspoon salt.
Place scallops into the dish, tossing to coat. Then arrange the seafood into a single layer. Set aside.
3. Make Seasoned Breadcrumbs
In a skillet, melt butter over medium heat. Add panko, fresh minced garlic, diced chilli (if using), and ¼ teaspoon each of kosher salt and black pepper. Sauté until breadcrumbs turn golden brown, about 4-5 minutes. Remove from heat. Stir in shredded parmesan cheese.
Top each scallop with seasoned panko mixture.
4. Bake Scallops
Bake the creamy scallops until the mixture is bubbling and the scallops are just cooked through, about 10-12 minutes. (I prefer to remove the scallops from the oven and let them rest for about 5 minutes, letting carryover cooking take them to an internal temperature of 130-135℉.)
Once rested, sprinkle with fresh basil and garnish with grapefruit wedges. Serve with crusty bread.
FAQ's and Serving Suggestions:
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, and I suspect the wine sauce would not 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). So I recommend sticking with large sea scallops here.
Feel free to rinse your scallops when removing the side muscle. Just be sure to dry them thoroughly before cooking.
Absolutely. I do love the balanced bittersweet flavor of grapefruit in this dish, but lemon zest is a perfectly lovely substitute to use in the crunchy bread crumbs.
As with most seafood, scallops become opaque when cooked through. If you have an instant-read thermometer, the FDA recommends that most seafood be cooked to a finished temperature of 145℉. I find with scallops that they turn pearly and opaque around 130℉, so if you're using a temperature pen, remove from the oven when the scallops are around 120℉ and let them rest for a few minutes. The carryover cooking will get you to the perfect, tender scallop.
I love Sautéed Sea Scallops, Seared Sea Scallops, Broiled Scallops with Salsa Verde and even Scallop Casserole. Baking scallops is definitely the easiest, most hands-off method for cooking these tasty sea creatures.
Crusty bread is a must. Then I would pair it with something simple and fresh like Gazpacho Salad or Jerusalem Salad. Basmati Rice with Lemon and Dill would be a great flavor combination, along with Grilled Asparagus. Check out my Best Side Dishes to Serve with Scallops: 31 Recipes next!
Transfer baked scallops to an airtight container and keep in the refrigerator for up to 48 hours. To reheat, transfer scallops and sauce to a skillet and heat gently over medium for about 90 seconds on each side, until seafood is just heated through.
Easy Baked Scallops with White Wine, Basil and Citrus
- Total Time: 30 minutes
- Yield: 2 1x
Description
This simple, hands-off recipe serves up a creamy, white wine scallop dish in under 30 minutes. The easiest restaurant-quality dinner at home!
Ingredients
1 pound large sea scallops (about 12-14)
3 tablespoons butter
¼ cup dry white wine
3 tablespoons creme fraiche
3 garlic cloves, minced
1 teaspoon grapefruit zest, plus wedges for serving
½ teaspoon salt, divided
⅓ cup panko breadcrumbs
2 tablespoons parmesan, shredded or grated
¼ teaspoon black pepper
1 small red chili, diced (optional)
2 tablespoons fresh basil, sliced
Instructions
- Preheat oven to 425℉. 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 ¼ 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 ¼ teaspoon each of salt and pepper. Sauté until breadcrumbs have turned golden brown - about 4-5 minutes. Remove from heat. Stir in 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 and rest for 5 minutes. Sprinkle the finished dish 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.
I prefer to remove the scallops from the oven and let them rest for about 5 minutes, letting carryover cooking take them to an internal temperature of 130-135℉. The finished scallops should be opaque when cut.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Ron
Loved it. Easy and elevated. Definitely on the make-again list.
Christina Jolam
Easy and elevated is my favorite way to cook! So glad to hear you enjoyed the recipe, Ron. And I appreciate you coming back to leave a comment.