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White platter of Baked Parmesan Scallops with herbed butter and Italian cheese blend baked on top.

Baked Parmesan Scallops


Baked Parmesan Scallops are an easy, yet elegant, appetizer or dinner entree that’s perfect for holidays or special occasions.  Garlic and herb butter and a blend of Italian cheeses lend tons of flavor!



For the herb butter

  • ¼ cup butter, room temperature
  • 1 garlic clove, finely minced
  • ½ teaspoon fresh rosemary, very finely minced
  • ½ teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely minced

For the scallops

  • 1 pound large sea scallops
  • ⅓ cup freshly grated Parmesan-Reggiano cheese
  • ⅓ cup freshly grated fontina, asiago, or an Italian blend cheese


Make the herb butter.

In a small bowl, cream the butter together with the garlic and fresh herbs until well combined.  Set aside.

For the scallops:

Preheat the oven to 425 degrees.

In a small bowl, toss together the parmesan and grated fontina cheese.

Rinse scallop under cold water and pat dry with paper towels.

Place one scallop in the bottom of a food-safe scallop shell.

Place a ½ – 1 teaspoon of the garlic butter alongside the scallop.

Sprinkle a heaping teaspoonful of the cheese mixture over the scallop.

Place the shells onto a rimmed baking sheet.

Bake in the preheated oven for 10-12 minutes, depending on the size of the scallops, or until the scallop just turns opaque white.

Remove from oven and serve in the shells.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish - Seafood
  • Method: Bake
  • Cuisine: American

Keywords: baked Parmesan scallops, scallop recipes, seafood, scallops, baked scallops, appetizers

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