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Baked Parmesan Panko Scallops

Baked Parmesan Panko Scallops
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

These Baked Parmesan Panko Scallops are the perfect dish for an easy date night at home!

Baked Parmesan Panko Scallops

While this recipe feels fancy, it’s incredibly approachable. The scallops are packed with herb and lemon flavor and finished with a delicious crunch from Heinen’s Italian panko bread crumbs.

I recommend serving this dish with risotto and roasted vegetables for added flavor and texture, or a cut of Heinen’s CARE Certified steak for an elegant surf & turf dinner at home!

Baked Parmesan Panko Scallops

Baked Parmesan Panko Scallops


  • 1 Tbsp. Heinen's olive oil
  • 1 bag Heinen’s frozen scallops, thawed
  • 2 Tbsp. Heinen's unsalted butter, melted
  • 1/2 cup Heinen’s Italian panko bread crumbs
  • 2 Tbsp. 24-month aged Parmigiano Reggiano, grated
  • 2 Tbsp. fresh Italian parsley, chopped
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. Heinen’s organic dried basil
  • 1/2 tsp. Heinen’s organic dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper


  1. Preheat the oven to 400˚F . Spray a small, deep, broil-safe baking dish with cooking spray.
  2. Pat the thawed scallops dry and place them in the baking dish.
  3. Combine the melted butter, panko breadcrumbs, parmesan cheese, Italian parsley, lemon juice, basil, oregano, salt and black pepper in a small bowl. Mix well and pour over the scallops.
  4. Bake the scallops for 10 minutes, then broil for 2-3 minutes until the breadcrumbs are golden brown.

Baked Parmesan Panko Scallops

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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