Bay Scallops Casserole
Prep time
Cook time
Total time
Bay scallops pair beautifully with crunchy, buttery, lemony topping.
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
  • 1 lb. bay scallops
  • ⅛ - ¼ c. dry white wine
Garlic Butter
  • 2 Tb. unsalted butter
  • 1 bay leaf
  • 1 clove garlic, minced
Panko Mixture
  • ½ c. Panko bread flakes
  • Zest of 1 lemon
  • 2 Tb. olive oil
  • Juice of ½ lemon
  • ⅛ tsp. kosher salt
  • dash freshly ground black pepper
  • 2 Tb. minced fresh parsley (for serving)
  • Lemon wedges (for serving)
  1. Heat oven to 375 degrees.
  2. Rinse scallops and gently pat dry with a paper towel. Place equal amounts of scallops in serving dish(es)*. Sprinkle with a dash of kosher salt. If using small ramekins, spoon 1-2 tsp. wine over each dish. If using a larger casserole dish, pour wine over entire amount of scallops. Set aside.
  3. Add butter, bay leaf and garlic to a small saute pan. Heat over low for a few minutes to melt butter and allow the bay and garlic to add flavor. Turn off heat and allow to cool. When the butter is moderately cool, spoon an equal amount over each dish of scallops (or one larger casserole, if using).
  4. In the same saute pan, combine Panko, lemon zest & juice, olive oil, salt and pepper over medium heat. Keep stirring so the mixture browns (this should take a few minutes). Turn off heat and spoon mixture over scallops.
  5. Place ramekins (or single casserole dish) on a baking sheet. Place in oven and cook for about 10 minutes. Remove from oven, sprinkle with lemon and minced parsley and serve.
This recipe made 4 small single servings (12-15 in each), but if you like scallops, and I mean A LOT of scallops, I suggest making double, or triple the recipe :)
Recipe by My Delicious Blog at