Baked Scallops with Fresh Herbs and Orange

I Was Skeptical About Scallops Until a French Friend Changed My Mind

The first time I ate sea scallops, they seemed to just melt in my mouth, so rich and velvety. I was in my early 20’s and wondered, “How have I never tried these before?”

Laurent, a friend visiting from France, prepared them as a special treat. Because I had never had scallops before, I was a bit skeptical of this meal. I expected the scallops to be rubbery and lacking in flavor. Boy, was I wrong! I can still taste the hint of orange, a delicate and sweet complement to the fresh herbs, and feel the satisfying crunch of the breadcrumbs. I remember thinking that this was so much better than any seafood I had ever had at a restaurant.

That memorable meal is the inspiration for this baked scallops recipe. It’s simple enough to prepare for a weeknight dinner since it comes together in about half an hour. Even so, it’s elegant enough for a celebratory birthday or anniversary dinner.

Key Ingredients

• Scallops: I used a pound of dry sea scallops, which totaled 16 scallops. Depending on their size, you may get a few more or less than this when you buy them by the pound. Choose sea scallops here; smaller bay scallops may overcook. 
• Breadcrumbs add crunch and textural contrast. I use plain breadcrumbs, but seasoned breadcrumbs would also work, or, if you prefer more crunch, go with a panko breading.
• Herbs: I used parsley, thyme, and chives in this recipe because I wanted herbs that would add a fresh layer to the dish but not overwhelm the flavor of the scallops. The chives also add a subtle onion flavor.  
• Extra virgin olive oil: Since there are not many ingredients in this recipe, try to use a high-quality extra-virgin olive oil, which will lend a rich and fruity flavor and help the breadcrumbs crisp up.
• Orange: I used a navel orange for the juice and zest here, but any orange could work. The juice brings a fruity acidity to the dish to balance the richness of the scallops. The zest adds a bright pop of color and freshness to the dish.
• Garlic: Use fresh garlic cloves for the best flavor. Two medium cloves should equal 2 teaspoons minced. 
• Pecorino Romano cheese brings a grassy, tangy, and salty quality to the recipe. Use freshly grated cheese for the best flavor. 

How to Make Baked Scallops

• Get ready. Arrange a rack in the center of the oven. Preheat oven to 400°F.
• Prep the scallops. Assess 1 pound dry sea scallops (about 16 medium). If any of the scallops have a small, tough muscle attached to their side, remove it with your fingers or use a paring knife to cut it off and discard. Gently pat the scallops dry with a paper towel.  
• Season the scallops. Add 1 tablespoon olive oil to an 8-inch (2 quart) square casserole dish and swirl to coat the bottom of the pan. Place scallops in a single layer in the pan, leaving about 1/2-inch between them. Drizzle 2 tablespoons fresh orange juice and 1 tablespoon of olive oil over the scallops. Sprinkle them with the salt and pepper. 
• Add the breadcrumb topping. In a small bowl, combine 1/3 cup plain breadcrumbs, 1 teaspoon orange zest, 1 tablespoon finely chopped fresh parsley, 1 teaspoon roughly chopped fresh thyme leaves, 2 teaspoons finely chopped fresh chives, 2 teaspoons minced fresh garlic, and 1/4 cup grated Pecorino Romano cheese. Add the remaining 3 tablespoons olive oil. Using your fingertips or a fork, stir to combine until all ingredients come together and breadcrumbs are thoroughly coated with the garlic and olive oil. Evenly distribute the breadcrumb mixture by hand on top of each scallop. It is fine if crumbs fall off into the dish.
• Bake the scallops. Place baking dish in the oven on the middle rack and bake for 15 minutes or until the scallops are opaque and firm to the touch, and the breadcrumbs are golden-brown. Serve immediately.

Different Types of Scallops and How to Use Them

Scallops are shellfish in the same family as oysters, clams, and mussels. The adductor muscle, the pillowy white muscle that opens and closes the shell, is the part we eat. Here are four types you’re likely to find available from your fishmonger.  

• Bay scallops are small and sweet, and are about one-third the size of sea scallops, averaging about 1/2-inch in diameter. They are caught in the cold, shallow waters of East Coast estuaries and bays. In the North Atlantic, they are harvested in the fall and winter, and in Florida, they are harvested in the summer. Because of their smaller size, bay scallops are good for sautéeing since they cook more quickly than sea scallops.
• Sea scallops are large and meaty, normally ranging in size between 1 1/2 to 2 inches in diameter. Because they’re harvested year-round they are easier to find than bay scallops. They are best for searing in a pan on the stove top, baking in the oven, or grilling.
• Calico scallops are found in the coastal waters of the eastern United States from Maryland to Florida, and also in the Gulf and Caribbean Sea down to Brazil. They are either dredged or hand-gathered by divers close to shore. They are tiny and have less flavor than bay scallops, so they work best in soups and chowders. They get their name from their colorful shells, which are mottled like calico fabric in shades of red and brown.
• Diver scallops refer to sea scallops that are harvested by hand rather than by boats dragging large dredge nets. This makes them more expensive and often more difficult to find. However, this term is sometimes also used to indicate a larger-sized sea scallop.

Expert Tips On How to Shop for Scallops

• When purchasing scallops, seek out dry scallops whenever possible. This means that they have not been soaked in a preservative solution used with some seafood.
• Once shucked, scallops absorb liquid if they’re stored in it. This practice dilutes their flavor and can give them a rubbery texture. Wet scallops often have a milky white appearance.
• Scallops should be pale beige to light pink in color when you purchase them. 
• It is not necessary to rinse dry scallops before cooking them. They will absorb excess water, which can negatively affect the texture and prevent them from searing.
• Sea scallops sometimes have a small tough muscle, the “foot” attached to their side that should be removed before cooking. It can be pulled off easily by hand, or you can use a paring knife to cut it off.

Substitutions

• Herbs:  Feel free to use a different combination that could include basil, tarragon, or oregano. If you don’t have fresh herbs on hand, you can use dried herbs, but the flavor will not be as aromatic. You should use one-third the amount when using dried herbs.
• Citrus: If you don’t have an orange, a lemon, or a grapefruit could also work well here. 
• Pecorino Romano cheese: You can substitute with Parmesan cheese, which is similar but not quite as sharp as Pecorino Romano.

What to Serve With this Baked Scallops Recipe

• Make a quick and easy vegetable dish while the scallops bake: The coriander and paprika in the Sautéed green beans add an earthy depth of flavor to the meal that is a lovely counterpoint to the bright, fresh flavors from the orange and herbs. Easy blanched asparagus is a perfectly crisp yet tender accompaniment to the succulent scallops
• Keep to a simple yet flavorful side that won’t overwhelm the scallops: The garlic, herbs, and citrus in Greek lemon rice complement the crispy breadcrumb topping. Pearl Couscous is an elegant, lightly-seasoned companion to the richness of the scallops 
• Save room for a dessert that pairs nicely with the citrus in this dish: Satisfy your sweet tooth with an Orange Cardamom Olive Oil Cake, a light, fluffy cake that provides the perfect ending to this meal.