Looking for a seafood dish that feels fancy but takes no time? This baked shrimp and scallops recipe is your answer. It’s buttery, herby, and topped with crispy breadcrumbs. The kind of meal that tastes like it came from a restaurant, but you made it at home.
This easy baked shrimp and scallops recipe comes from Greek cooking. It’s like the classic Greek Baked Scallops Santorini.
Everything comes together in one pan. A quick sauté of garlic and herbs, a toss of tender seafood, and into the oven it goes. In under 30 minutes, you’ve got golden-topped Shrimp and scallops that melt in your mouth.
Total Cooking Time: 25–30 minutes
- Prep Time: 10 minutes
- Sauté Time: 6 minutes
- Bake Time: 10–15 minutes
Table of Contents
How to Make Baked Shrimp and Scallops
Ingredients
- Butter—2 tbsp
- Scallions (chopped) — 6
- Fresh Basil (chopped)—2 tbsp
- Fresh Parsley (chopped)—2 tbsp
- Garlic (chopped)—2 cloves
- Sea Scallops (trimmed, patted dry)—1 lb
- Large Shrimp (in shell)—1 lb
- White Wine—¼ cup
- Breadcrumbs—¼ cup
- Extra Butter (for topping)—as needed
Prepared Method
First Step
Put the butter in a skillet. Then heat it over medium heat. Add scallions, basil, parsley, and garlic. Sauté for 5–6 minutes until soft and fragrant.
Second Step
Add the scallops and shrimp (with shells on) into the pan. Cook just until they’re warmed through—about 2–3 minutes. You’re not thoroughly cooking them here, just giving them a head start.
Third Step
Move the seafood and herb mix to a baking dish (or individual gratin dishes). Pour in the white wine if you’re using it. Sprinkle breadcrumbs on top and dot with small bits of Butter.
Fourth Step
Place the dish in a preheated oven at 375°F (190°C). Bake for 10 to 15 minutes, or until the seafood is done and the breadcrumbs are brown. The shrimp should turn pink, and the scallops opaque. Remove shrimp shells before serving.
Serve this dish with rice, a fresh salad, or crusty bread on the side to soak up all the buttery richness.
Nutrition Facts (Per Serving, serves 4)
Calories: 260
- Protein: 28g
- Total Fat: 12g
- Carbohydrates: 7g
- Sugar: 1g
- Fiber: 1g
- Cholesterol: 120mg
- Sodium: 480mg
Is It Better to Fry or Bake Scallops?
Both frying and baking scallops have their perks. But the “better” choice depends on what you’re craving.
If you want that golden, crisp edge and restaurant-style sear, pan-frying is the way to go. It gives scallops a beautiful caramelized crust while keeping the inside tender. The trick is to use a hot pan and not crowd them. When I pan-fried scallops at home, I was concerned about overcooking them. But they came out buttery and crunchy, like the ones you would get at a coastal bistro.
Baking scallops, on the other hand, is easier and better for you. You don’t have to worry about oil splattering or watching a skillet. Put some butter, herbs, and maybe some breadcrumbs on them, then let the oven cook the rest. Scallops that have been baked are juicy, tasty, and light. This is a great way to cook on weeknights or for a lot of people.
I utilize both ways depending on how I feel. When I want to eat lighter or need to make dinner quickly, I bake. When I want to impress someone (or myself), I heat the pan and cook them until they are crispy.
How long does it take for Scallops to Cook in the Oven?
Shrimp and scallops cook quickly in the oven — usually between 8 and 12 minutes at 375°F. This timing keeps them tender and moist, just like in the classic baked shrimp and scallop recipe. Compared to the longer baking time needed for thicker fish fillets in the crispy oven-baked fish recipe, these shellfish cook faster and need a lighter touch.
Final Thoughts
Baked shrimp and scallops show that food doesn’t have to be complicated to be good. The taste is strong, the texture is just right, and the method is simple.
This dish is great for the moment, whether you’re cooking for family, friends, or just yourself. It’s classy but easy. And when you bite into that buttery crust with luscious seafood underneath? You will want to do it again and again.
