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Scallops in the oven

Author
Cookinero 18 Nov 2025
1930
Scallops in the oven

For the recipe of scallops in the oven, it is important to choose a quality sea scallop. The meat of the mollusks has a faint smell of the sea without admixtures of algae or mud. Fresh meat has a grayish or pinkish-cream color. The fillet may need to be cleaned before cooking: it is necessary to remove the leg and the remains of the intestines - a thin dark thread. Sea scallops are also sold in stores alive, in shells. In this case, you should choose those mollusks whose valves are closed or close when you try to touch them.

How to cook Scallops in the oven

Step 1

Scallops in the oven

Prepare the scallops for baking. Place the scallops in a pan with butter, sprinkle with parsley, dried basil, salt and pepper.

Step 2

Scallops in the oven

Bake the scallops. Place the pan in the oven and bake the scallops for 5 minutes. Then take them out and stir them so that the oil and herbs are evenly distributed over the entire surface. Cook for another 15-20 minutes.

Scallops in the oven - FAQ About Ingredients, Baking Time and Storage

Yes! Substitute dried basil and parsley with fresh herbs using a 3:1 ratio (e.g., 1 tsp dried = 1 tbsp fresh). Fresh herbs add vibrant flavor but add them in the last 5 minutes of baking to preserve their brightness.
Replace butter with olive oil, coconut oil, or a vegan butter alternative. This maintains moisture and flavor while accommodating dairy restrictions.
Scallops are done when they turn opaque and firm to the touch. Avoid overcooking—they should have a slight springiness but not feel rubbery (165°F internal temp if using a thermometer).
Serve with lemon wedges, roasted asparagus, garlic mashed cauliflower, quinoa, or crusty bread to soak up the buttery herb sauce. Light salads or zucchini noodles also complement this dish.
Store in an airtight container for up to 2 days. Reheat gently in the oven at 300°F (10-15 mins) to avoid toughness. Do not microwave.
Freezing isn’t recommended—cooked scallops become rubbery when thawed. For best results, freeze raw scallops in their brine and bake fresh when ready.
Cook large scallops (U10 size) for 20-25 mins total, checking doneness after 15 mins. Smaller bay scallops need only 12-15 mins total—reduce time to prevent toughness.

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