# Baked Scallops au Gratin with Garlic-Parmesan Crust > Tender sea scallops baked under a golden garlic-Parmesan panko crust — a cozy, restaurant-style gratin that’s quick enough for weeknights but elegant enough for guests. Bright lemon and fresh parsley lift the rich, buttery topping for a satisfying baked seafood comfort dish. Canonical URL: https://www.topshelf.recipes/recipes/baked-scallops-au-gratin-garlic-parmesan-crust ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe This Baked Scallops au Gratin is built around a few deliberate choices that make the dish sing: dry-packed scallops for a clean, briny sweetness, a garlic-lemon butter that kisses each scallop, and a toasted panko–Parmesan crust that turns buttery juices into crisp, savory shards. The contrast between the tender, just-cooked scallops and the crunchy topping is what gives this gratin its homey yet elevated feel; the lemon and parsley keep the finish bright so the richness never feels heavy. It’s a great recipe for both weeknight cooking and low-key entertaining because the oven does the work and the components are simple to prep ahead. Toasting the panko in olive oil before mixing with Parmesan adds a nutty depth you won’t get from raw crumbs, and finishing with an extra squeeze of lemon lifts each bite. If you value texture and timing—golden crust, opaque scallops, and buttery pan juices—this version hits those notes reliably and elegantly. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 12 minutes - Total Time: 27 minutes - Servings: 4 - Difficulty: Medium - Category: Baking ## Ingredients ### Prepare and season scallops - 1 lb Sea scallops (dry-packed) - 1 tsp (salt) + 1/2 tsp (pepper) Kosher salt and freshly ground black pepper ### Make garlic-lemon butter - 3 tbsp Unsalted butter - 2 cloves Garlic, minced - 1 tbsp Fresh lemon juice ### Toast panko and mix topping - 3/4 cup Panko breadcrumbs - 3/4 cup Grated Parmesan cheese (freshly grated) - 2 tbsp Fresh parsley, finely chopped - 1 tbsp Extra-virgin olive oil ## Ingredient Guide ### Sea scallops (dry-packed) Sea scallops are the large adductor muscle of scallops (a type of shellfish) prized for their sweet, delicate, slightly briny flavor and tender texture. “Dry-packed” means they haven’t been soaked in a phosphate or water solution, so they brown and sear much better than “wet-packed” scallops that hold added liquid. Common in French, Japanese and coastal American cooking, they’re sold at fish markets and supermarket seafood counters; good substitutes are bay scallops (adjust cooking time), large shrimp, or firm white fish like halibut or cod if scallops aren’t available. ### Panko breadcrumbs Panko are Japanese-style breadcrumbs made from crustless white bread processed into light, flaky crumbs that give an extra-crispy, airy crunch when fried or used as a topping. They have a neutral flavor and a coarser, crispier texture than regular breadcrumbs, and are widely used in Japanese and fusion cooking. Find them in the Asian or baking aisle of most supermarkets or at Asian markets; substitutes include regular dry breadcrumbs (for less crunch), crushed cornflakes, or pulse crustless white bread briefly in a food processor to make homemade coarse crumbs. ## Instructions ### 1. Make garlic-lemon butter Preheat the oven to 425°F (220°C). In a small saucepan over low heat, melt the butter with the minced garlic just until fragrant (about 1 minute) — do not brown the garlic. Remove from heat and stir in the lemon juice; set aside, reserving about 1 tablespoon of the butter for finishing. ### 2. Prepare and season scallops Pat the scallops very dry with paper towels and trim any side muscle. Arrange them in a single layer in a shallow gratin dish or four individual ramekins, then season evenly with kosher salt and freshly ground black pepper. Spoon a little of the garlic-lemon butter over each scallop to coat. ### 3. Toast panko and mix topping Heat the olive oil in a small skillet over medium heat, add the panko and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Transfer to a bowl and stir in the grated Parmesan and chopped parsley until evenly combined; taste and adjust seasoning if needed. ### 4. Assemble and bake Evenly sprinkle the panko-Parmesan mixture over the scallops and dot the top with any remaining garlic-lemon butter. Bake in the preheated oven for 10–12 minutes, until the topping is golden and the scallops are opaque and just cooked through (internal temperature about 120–125°F). ### 5. Finish and serve Let the gratin rest 2 minutes, then finish with an extra squeeze of lemon and a scatter of additional parsley if desired. Serve hot with crusty bread or a simple green salad to soak up the buttery juices. ## Nutrition Estimated nutrition per serving (4 oz scallop): - Calories: 375 kcal - Protein: 25.3 g - Carbohydrates: 21.8 g - Fat: 20.6 g - Saturated Fat: 9.7 g - Trans Fat: 0.2 g - Fiber: 0.9 g - Sugar: 0.8 g - Added Sugars: 0.7 g - Cholesterol: 78 mg - Sodium: 556 mg - Potassium: 617 mg - Calcium: 282 mg - Iron: 4.2 mg - Vitamin D: 0 mcg ## Tips ### Pat scallops bone-dry Use paper towels to remove surface moisture and trim the side muscle; drier scallops brown and keep a firmer texture when baked. ### Toast panko first Lightly toasting breadcrumbs in olive oil gives the crust a golden color and crunch that won’t collapse from the scallop juices. ### Watch internal temp Remove scallops when they reach 120–125°F or when opaque and just firm; residual heat will carry them the rest of the way without becoming rubbery. ### Even topping distribution Press the panko–Parmesan gently so it contacts each scallop; loose topping can shift and burn on the edges. ### Reserve finishing butter Hold back a tablespoon of garlic-lemon butter to dot over the gratin before baking for gloss and extra flavor in the juices. ## Variations and Substitutions ### Creamy Mornay-style Gratin Fold 1/2 cup of simple béchamel or Mornay sauce into the scallops before topping for a richer, creamier casserole reminiscent of classic French gratins. ### Spicy Citrus Twist Add 1/2 teaspoon red pepper flakes to the garlic butter and swap lemon for orange zest and juice for a sweet‑heat brightening of the dish. ### Gluten-free Crust Use crushed gluten-free crackers or finely ground almond meal mixed with grated Parmesan and a touch of melted butter instead of panko. ### Shellfish Mix Stir in small shrimp or bay scallops with the sea scallops to stretch servings and create a varied-texture gratin; reduce bake time slightly if pieces are tiny. ## Notes This scallop gratin is a true comfort-food winner — creamy, crisp, and fragrant with garlic and lemon. It’s perfect for a cozy dinner or a special occasion when you want something impressive with minimal fuss. ### Storage and Make-Ahead Leftovers keep in an airtight container in the refrigerator for up to 2 days; the topping will soften as it sits. Reheat in a 350°F oven for 8–12 minutes until warmed through and the crust re-crisps, avoiding the microwave which tends to make the topping soggy. You can prepare the panko–Parmesan topping a day ahead and store it separately in the fridge to keep it extra-crisp at bake time. ### Serving Suggestions Serve the gratin straight from ramekins or a shallow dish with plenty of crusty bread to mop up the buttery juices and a lemon wedge for extra brightness. Pair with a peppery arugula salad dressed in lemon vinaigrette, roasted asparagus, or a light lemony risotto; a crisp Sauvignon Blanc, unoaked Chardonnay, or a dry sparkling wine complements the dish's richness. ## Frequently Asked Questions ### Can I use frozen scallops? Yes, but thaw them completely in the refrigerator and pat them very dry before baking; frozen wet-packed scallops release more liquid and can make the gratin watery. ### Why do you toast the panko instead of using it raw? Toasting in oil gives the crumbs a deeper, nutty flavor and ensures the topping crisps rather than turning gummy from the butter and scallop juices. ### How can I tell when the scallops are done? They should be opaque throughout and just firm to the touch; an instant‑read thermometer should read about 120–125°F when removed from the oven to avoid overcooking. ### Can I assemble ahead of time? You can assemble and refrigerate the dish unbaked for up to 24 hours, but wait to add the panko topping or keep it loosely covered to prevent sogginess; allow the dish to come close to room temperature before baking. ### Is broiling a good way to brown the crust? You can broil for the last 1–2 minutes to deepen color, but watch closely to prevent burning—the panko and Parmesan brown quickly under high heat. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)