Jen’s Baked Scallops

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Inspired by Jen K…our favorite Chatham scalloper

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 for dinner; 4 for appetizer


  • 2 tbsp. Gustare Italian Lemon Extra Virgin Olive Oil, plus a little more for drizzling
  • ¾ – 1 pound sea scallops, rinsed and patted dry
  • 2 ½ tbsp. plain panko bread crumbs
  • 2 tbsp. Parmigiano-Reggiano, finely grated
  • ¼ tsp. Old Bay seasoning
  • 1 tsp. fresh parsley, finely chopped
  • ¼ tsp. Cape Cod Sea Salt
  • freshly ground black pepper, to taste
  • 1 lemon


  1. Preheat oven to 425 degrees.
  2. Add olive oil into an ovenproof au gratin or casserole dish (1-1½ quart) covering the bottom. Add scallops, flat side down, in a single layer.
  3. In a small bowl, combine panko, Parmigiano, Old Bay, parsley, salt and pepper. Sprinkle mixture evenly over the scallops. Add a fine drizzle of olive oil for a golden brown top. Bake for 15 minutes. Add a squeeze of lemon juice before serving. Enjoy!

Serving Suggestions:

  • Superb when served over angel hair pasta that has been tossed with Whole Fruit Lemon olive oil and garnished with thinly sliced lemons
  • When using bay scallops, reduce cooking time by 5 minutes