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How to make lemon baked scallops

lemon baked scallops with leafy greens and a lemon on a black plate
Photo by Shari Pennington

This recipe pairs well with the Reserve Chardonnay at Keswick and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 3 T. butter 1 lb. large sea scallops, blotted dry ¼ t. sea salt ¼ t. freshly grated black pepper Juice of one lemon 1 medium shallot, finely minced

  • ½ t. garlic powder 1/3 c. Panko crumbs with Italian seasoning 2 to 3 T. freshly grated Parmesan cheese 1 T. fresh parsley, finely minced


Step 1: Preheat the oven to 425 F.

Step 2: Spray a 1-quart baking dish with non-stick spray.

Step 3: Lay the scallops in the baking dish and sprinkle each one with a little of the salt and pepper.

Step 4: In a small microwave-safe bowl, melt the butter and add the lemon juice, shallot, garlic powder, panko crumbs, parmesan, and parsley.

Step 5: Evenly spoon the mixture over the scallops.

Step 6: Bake the scallops for 12 to 15 minutes or until golden brown and serve immediately.