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Simple Herbed Scallops

Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. —Sarah Befort, Hays, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1/2 to 3/4 pound sea scallops
  • 3 tablespoons butter, divided
  • 3/4 teaspoon lemon juice
  • 1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley
  • 1-1/2 teaspoons minced fresh chives or 1/2 teaspoon dried chives
  • 1/4 teaspoon minced fresh tarragon or 1/8 teaspoon dried tarragon
  • 1/8 teaspoon garlic salt
  • Dash pepper
  • 2 tablespoons dry bread crumbs


  • Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops.
  • Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.
Nutrition Facts
1 serving: 260 calories, 18g fat (11g saturated fat), 73mg cholesterol, 754mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 15g protein.

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Average Rating:
  • oreo95
    Oct 28, 2019

    Made recipe exact, simple and quick with ingredients have on hand. Felt there was too much butter ( personal preference), next time will use half the amount or at least increase breadcrumbs . Thanks Sarah!

  • Corwin44
    Oct 14, 2019

    This was a tasty recipe and really easy. I used colossal frozen scallops, thawed in the fridge or cold water. Remember to pay the scallops dry. I didn’t have any tarragon, so I used dill instead. I used panko style bread crumbs. I doubled the recipe and served as an appetizer, but these would also be great as a main course with mashed potatoes and asparagus or broccoli.

  • Clare
    Sep 29, 2019

    Sandy, thaw frozen scallops in the refrigerator. Good recipe, tasty.

  • Sandy
    Jan 17, 2019

    Sounds great! Question, do you thaw scallops (and shrimp, if used) before baking or put in frozen?

  • rllewis7
    Apr 30, 2017

    This was a very flavorful and easy way to make scallops. I loved the texture of the breadcrumbs on top! I'll definitely make this recipe again.

  • Beema
    Apr 13, 2017

    Wow, this recipe has been republished several times, I see, so it must be a favorite with the editors and now I am a fan, too. Other reviewers added shrimp to the mix, so I followed their advice and did the same.. I did use the tarragon, used Panko style bread crumbs, and sprinkled just a bit of curry powder over the whole thing. I love the idea of getting a bit of a crusty top. This Volunteer Field Editor is happy to give this five stars.

  • zookeeperk
    Sep 3, 2013

    Simple to make and full of flavor. Will be making this again soon!!

  • catlovesbooks
    Apr 11, 2013

    I omitted the tarragon but added frozen shrimp. This recipe is so simple and delicious. My entire family enjoys this and looks forward to having it again and again!

  • catlovesbooks
    Dec 27, 2012

    I added salad sized shrimp to this recipe and omitted the tarragon. Such a delicious recipe. I am looking forward to making it again!

  • TNeifert
    Jan 17, 2010

    These were very tasty and quick to make. The whole family enjoyed them.