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Five baked scallops on a plate with a fork and a lemon wedge.
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5 from 2 votes

Baked Scallops with Fresh Herbs and Orange

This recipe came out of one of my most memorable meals — sea scallops prepared by a French friend, simply and beautifully, with herbs and orange. I've made them countless times since, and this is the version I keep coming back to.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree, Fish and Seafood
Cuisine: French/Mediterranean
Diet: Low Calorie
Servings: 4
Author: Linda Monastra

Ingredients

  • 1 pound dry sea scallops (about 16 medium)
  • 5 tablespoons extra virgin olive oil, divided
  • 2 tablespoons fresh orange juice
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1/3 cup plain bread crumbs
  • 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
  • 1/4 cup grated Pecorino Romano cheese

Instructions

  • Get ready. Arrange a rack in the center of the oven. Preheat oven to 400°F.
  • Prep the scallops. 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 dry the scallops by patting 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 the orange juice and 1 tablespoon of olive oil over the scallops. Sprinkle them with salt and pepper.
  • Add the breadcrumb topping. In a small bowl, combine breadcrumbs, orange zest, parsley, thyme, chives, garlic, and 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.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.

Nutrition

Calories: 292.3kcal | Carbohydrates: 12.8g | Protein: 16.8g | Fat: 20.1g | Saturated Fat: 3.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13.3g | Trans Fat: 0.01g | Cholesterol: 33.7mg | Sodium: 641.5mg | Potassium: 273mg | Fiber: 1.1g | Sugar: 1.1g | Vitamin A: 178.7IU | Vitamin C: 9.6mg | Calcium: 82.1mg | Iron: 1.4mg

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