Stuffed Scallops are an easy recipe that make the perfect appetizer or entree! Juicy in the shell scallops are stuffed with a bacon, green onion and crab meat combination before being topped with parmesan and toasted breadcrumbs. We then oven bake the scallops to crispy perfection! They offer a decadent seafood appetizer that everyone will love! These baked stuffed scallops allow you to take your flavor game for a special occasion to the next level.
Recipes like the Fettuccine Alfredo With Scallops, Scallop Pesto Pasta, Scallop Fried Rice and the Scallop Risotto highlight the joy of cooking this fantastic protein.
The Crumbed Mushrooms, Mini Croissant Sandwiches, Roast Beef Sliders and Mini Hot Dogs offer alternate ways to kick start the party!
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the baked stuffed scallops recipe in the points below:
- Super, super easy.
- Super, super fast.
- Look back up to the top and then read the 1st 2 points again 😂 😂.
- Simple ingredients: you can get what you need for this recipe at your local grocery store. No need for a trip to the delicatessen or anywhere fancy. Coles, Woolies, Walmart and Tesco will all have what is needed.
- Party starter: everyone needs a couple of party starters for entertaining. This combination works as the flavors pop but you don't need to spend hours of time or energy in making the stuffed scallops.
- Flavor: these stuffed scallops in shell have a ton of flavour in them!! You will also have the added bonus of knowing every single ingredient that has gone into making them and the taste and textures will delight.
- Super sophisticated: there is something about cooking scallops in their natural shells that comes with a special sense about it. More than just a simple combination of ingredients this elegant pairing delights with taste and texture. Be it a special occasion or family gathering these scallops will effortlessly impress!
🥗 Ingredients
The photo below is to show you everything you need to make the stuffed scallops recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Vegetable oil: we use the vegetable oil to toast the breadcrumbs.
- Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
- Worcestershire sauce: known for bringing a little oomph to recipes. This is my secret sauce that I like to use across a number of flavor combinations.
- Panko breadcrumbs: bright white and crisp, these bread crumbs are very popular in Japanese cooking. You will find them in the Asian foods aisle in the supermarket.
- Green onions: these add great flavor to the stuffing mixture, yet as not as overpowering as using a freshly diced onion.
- Bacon: store bought diced bacon is the easiest. It requires no chopping and can simply be added to the food processor as is.
- Parmesan cheese: known for having a bold and strong flavor. This cheese brings both its unique taste as well as texture which helps to 'stick' the stuffing mixture together.
- Crab meat: you will be able to get this from the seafood section of the supermarket where the salmon and mussels are sold. Or you can look in the aisle where they sell canned tuna as most supermarkets will also sell tinned crab meat.
- Scallops: we want in shell fresh scallops that have no roe. Sea scallops or bay scallops can be used. Fresh and juicy these make a fantastic ingredient to cook with. They make a delicious seafood dish that are effortlessly impressive!
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
🍳 Instructions
Here are the step by step instructions to make the panko baked scallops. We start by toasting the breadcrumbs.
- Toast the breadcrumbs (Photo 1)
- Add the bacon and crab meat to the food processor (Photo 2)
- Add the green onions (Photo 3)
- Then add the Worcestershire sauce (Photo 4)
👩🍳 How to Make Stuffed Scallops
To make the stuffed scallops start by toasting the breadcrumbs. To do so place a large frying pan onto the stove top, turning the heat to high and adding the vegetable oil.
Then cook the breadcrumbs, allowing them to turn golden brown and stirring them regularly. This will take 2-4 minutes. Once the breadcrumbs are toasted, you can turn the stove off and move the pan from that element so that they stop cooking.
Next start to combine the stuffing for the scallops.
To do this add the diced bacon and crab meat to the food processor bowl then add the sliced green onions as you see in the photos above.
Once done add the Worcestershire sauce.
- Add the salt and pepper (Photo 5)
- Blitz to combine (Photo 6)
- Remove scallops from shell, rinse and pat dry (Photo 7)
- Place shells onto a baking tray in a flat layer (Photo 8)
Next add the salt and pepper to the food processor, followed by the Worcestershire sauce.
Then give the mixture a blitz for 5-10 seconds. We want the stuffing mix to be a little bit chunky still so there is a definition of the ingredients.
Once the stuffing is combined, it can be set aside whilst you prepare the scallops.
🐚 Panko Baked Scallops
What we want to do is to work one at a time and remove each scallop from its shell and then rinse and use paper towel to pat dry both the scallops and the scallop shells.
When this process is complete, you can line a baking tray with parchment paper.
Then lay the shells out in one flat layer across the tray.
Next place one of the dry scallops into the shell and repeat till each shell has a scallop.
Once done use a teaspoon to scoop 1 - 2 teaspoons of the stuffing mixture onto the top and sides of each scallop. You can see what this will look like in the photos below.
- Place a scallop into each shell (Photo 9)
- Add the stuffing mixture (Photo 10)
- Sprinkle parmesan cheese over the top (Photo 11)
- Add the toasted breadcrumbs (Photo 12)
Once the scallops are stuffed, sprinkle the parmesan cheese over the top of each one as you see in the photos above.
Then top each of the scallops with the golden breadcrumbs.
When ready, place the baking tray into the oven on the middle shelf. Allow the scallops to bake for 12-15 minutes.
After the cook time is up, use an oven mitt to remove the tray from the oven, place it onto a heatproof surface and then transfer the scallops to a serving tray.
Garnish with some freshly chopped parsley and you are good to go 😉👌.
🍽 Serving Suggestions
When it comes to serving the scallops, you have a wide variety of options available to you.
If they are a starter or entree, they can be served as is, on a plate with a knife and fork.
To make them into a main course, you might like to pair them with a bread. Some options are the Tortilla Garlic Bread, Garlic Pizza Bread, Ciabatta Garlic Bread or the Turkish Garlic Bread.
For salad sides try the Cherry Tomato Caprese Salad, Healthy Panzanella Salad or the Fresh Herb Salad.
If potatoes are your thing, try the Potato And Sweet Potato Bake, Potato And Broccoli Bake, Potato And Ham Bake or the Potato And Onion Bake.
For wine pairings try a chilled rose, crisp glass of pinot gris (white wine) or a smooth red like a pinot noir. Each of these will go down a treat with the scallops and add to their sense of sophistication 😉👌.
👍 How to Guide
How to Store
Store leftover stuffed scallops in an airtight container in the fridge for 2 days. Leftover scallops need to be reheated before being consumed.
How to Reheat
You can return the stuffed scallops to a preheated oven for 5 minutes to heat through or place into the air fryer for 2-3 minutes until warmed through.
How to Freeze
It is not recommend to freeze the stuffed scallops once cooked. They are simply better cooked and consumed.
You can however, as a means to be organised, purchase then freeze the raw scallops and defrost them till thawed completely when you are ready to make the recipe.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you want to use olive oil to toast the bread crumbs, you can.
- You can use regular breadcrumbs if you wish too (equivalent amount).
- If you want to use pecorino romano cheese in place of the parmesan cheese that will work.
- For an extra vegetable you can add some small button mushrooms to the stuffing mixture (4-5).
- You can use lobster meat in place of the crab meat if you wish too (equivalent amount).
- For a citrus twist you can can zest some lemon rind over the scallops for serving or pair them with lemon wedges to enable a drizzling over lemon juice over the top.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- We want to avoid over blitzing the stuffing mixture. This is because we want it to have its own texture, where you can visually see the variety of colours and ingredients in the mix.
- Scallops become overly chewy and rubbery when they are cooked. so for this reason we want them to have a quick cook time stopping before they are overdone.
🤓 Frequently Asked Questions
What are stuffed scallops made of?
Stuffed scallops are made from a combination of crab meat, green onions, parmesan cheese and panko breadcrumbs.
What do you serve with stuffed scallops?
Stuffed scallops can be served on their own as a starter or appetizer.
Or they can be served as a main dish with a side of roast potatoes, green beans, salad and garlic bread.
What are half shell scallops?
Half shell scallops is the term used when stores and fish mongers sell scallops in their shell. There is usually roe on or roe off versions available.
😍 More Easy Starter Recipes
If you like to have some recipes up your sleeve to whip out when the guests arrive or to serve as an entree for a dinner party, then I have some more ideas for you to try! Here are some recipes with an array of taste, textures and prep times:
- Brie Cranberry Tarts
- Crab Tartlets
- Bacon Wrapped Asparagus
- Mini Croissant Sandwiches
- Cocktail Sausages
- Wagyu Meatballs
- Mini Ham and Cheese Croissants
- Mini Meatballs
- Air Fryer Chicken Meatballs
- Beef Short Rib Ragu
It is time to get our stuffed scallops on my friend! You can also find all of my appetizer recipes or seafood recipes in the one spot.
Adrianne
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📖 Recipe
Stuffed scallops
Ingredients
- 2 tablespoons vegetable oil Note 1
- 1 cup panko breadcrumbs Note 2
- 1 cup diced bacon Note 3
- 1 cup crab meat Note 4
- 4 green onions roots and tip trimmed, cut into 5 segments, see photo in post for reference as needed, Note 5
- 2 teaspoons Worcestershire sauce Note 6
- ¼ teaspoon salt Note 7
- ½ teaspoon black pepper also Note 7
- 12 scallops in the half shell, Note 8
- ½ cup parmesan cheese finely grated using a micro plane zester, Note 9
Garnish:
- fresh leaf parsley stems removed, finely chopped
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Panko breadcrumbs: place a large non stick frying pan onto the stove, turn the heat to high and add the olive oil. Once the oil has heated add the panko breadcrumbs and cook for 2-4 minutes until toasted and golden brown in colour. When they are done, turn the heat off and move the frying pan off the hot element.
- Stuffing: next add the diced bacon and crab meat to the food processor bowl. Then add the green onions, Worcestershire sauce, salt and pepper. Blitz to roughly chop for 5-10 seconds.
- Scallops: working one at at time remove each scallop from its shell, rinse both the scallop and the shell then pat them both dry using paper towel.
- Baking tray: line a baking tray with parchment paper then place the empty dried scallop shells across the tray in one flat layer.
- Stuff: place one scallop into the empty shell until they are all done. Then use a teaspoon to scoop 1 - 1 ½ teaspoons of the stuffing mixture onto and around the sides of each scallop. Then repeat this process until all of the scallops have the stuffing on them.
- Cheese and breadcrumbs: next sprinkle parmesan cheese over the top and sides of the stuffing for each scallop. Once done, sprinkle the toasted breadcrumbs over the top (as the cheese melts, it will ensure the breadcrumbs 'stick' to the stuffed scallops).
- Oven bake: place the baking tray with the stuffed scallops into the preheated oven on the middle shelf. Bake the scallops for 12 to 15 minutes until the cheese has melted and the stuffed mixture has baked through.
- To serve: once the scallops have cooked, use an oven mitt to remove the baking tray from the oven. Place the tray onto a heatproof surface and transfer the scallops to serving platter. Sprinkle with some finely chopped fresh parsley and serve immediately.
Notes
- Note 1 - Vegetable oil: we use the vegetable oil to toast the breadcrumbs.
- Note 2 - Panko breadcrumbs: bright white and crisp, these breadcrumbs are very popular in Japanese cooking. You will find them in the Asian foods aisle in the supermarket.
- Note 3 - Bacon: store bought diced bacon is the easiest. It requires no chopping and can simply be added to the food processor as is.
- Note 4 - Crab meat: you will be able to get this from the seafood section of the supermarket where the salmon and mussels are sold. Or you can look in the aisle where they sell canned tuna as most supermarkets will also sell tinned crab meat.
- Note 5 - Green onions: these add great flavor to the stuffing mixture, yet as not as overpowering as using a freshly diced onion.
- Note 6 - Worcestershire sauce: known for bringing a little oomph to recipes. This is my secret sauce that I like to use across a number of flavor combinations.
- Note 7 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
- Note 8 - Scallops: we want in shell scallops that have no roe. Fresh and juicy these make a fantastic ingredient to cook with.
- Note 9- Parmesan cheese: known for having a bold and strong flavor. This cheese brings both its unique taste as well as texture which helps to 'stick' the stuffing mixture together.
- Serving size: the kcal information listed above in the recipe card is per stuffed scallop.
Glenda M says
Great recipe! These made the perfect appetizer for our party.
Adrianne says
Thanks Glenda for your feedback 😄.