How Long to Cook Scallops in Oven at 350°F

How Long to Cook Scallops in the Oven at 350°F – My Complete Guide

If you’re baking scallops at 350°F, the sweet spot is usually 20 to 25 minutes, depending on their size and whether they’re fresh or frozen. At this temperature, scallops turn perfectly tender while developing that subtle, savory sweetness they’re famous for.

In this guide, I’ll share not just the exact cooking times, but also pro tips for locking in moisture, seasoning ideas that make flavors pop, and easy variations—like baked scallop casseroles and garlic-butter roasting—that I’ve tested in my own kitchen. Whether you’re cooking for a special dinner or just treating yourself, I’ll walk you through every step for scallops that come out juicy, flavorful, and absolutely irresistible.

Understanding Scallops Before You Bake Them

Before you set your oven to 350°F and start the timer, it’s worth knowing a little about your scallops—because their type, size, and condition can all affect how long they take to cook.

1. Sea Scallops vs. Bay Scallops

• Sea Scallops – Larger, meatier, and usually about 1–2 inches in diameter. They take slightly longer to cook—usually toward the upper range of the 20–25 minute window at 350°F.
• Bay Scallops – Smaller and sweeter, usually under 1 inch in diameter. Because of their size, they cook much faster—often done in 12–15 minutes at 350°F.

2. Fresh vs. Frozen Scallops

• Fresh Scallops – Go straight into the oven after a quick rinse and pat dry. Cooking times are more predictable.
• Frozen Scallops – Always thaw them in the fridge first. If cooked from frozen, they can release excess water, making them harder to brown and extending cooking time by a few minutes.

3. Why Oven Temperature Matters

• At 350°F, scallops cook gently, preserving their tender texture.
• Higher temperatures (like 400°F) can create a slightly crispy exterior, but there’s a risk of overcooking the center.
• Lower temperatures may keep them juicy, but they can turn rubbery if baked too long.

Knowing these differences helps you adjust your baking time for perfect scallops every time.

How Long to Bake Scallops at 350°F

1. General Timing Range

• Large (Sea) Scallops – 20–25 minutes at 350°F.
• Small (Bay) Scallops – 12–15 minutes at 350°F.
• Tip: Pat scallops dry before baking to help them cook evenly and brown slightly.

2. Internal Temperature for Doneness

According to USDA guidance, seafood should reach an internal temperature of 145°F (63°C). Use a meat thermometer for the most reliable results.

3. Visual Signs of Perfectly Cooked Scallops

• Color: Opaque white all the way through, with a slight golden edge if seasoned or buttered.
• Firmness: Feels springy to the touch but not rubbery.
• Opacity: No translucent or glassy center—this means it’s fully cooked.

✅ Pro Tip: Remove scallops from the oven just as they hit 145°F—they will continue to cook slightly from residual heat.

How Long to Bake Sea Scallops at 400°F (and Other Temps)

Quick-Reference Scallop Baking Time Chart

Oven Temp	Sea Scallops (Large)	Bay Scallops (Small)	Best For
350°F	20–25 min	12–15 min	Gentle, even cooking for maximum tenderness
375°F	15–20 min	10–12 min	Balanced cooking—slightly faster with mild browning
400°F	12–15 min	8–10 min	Quick cook with a golden crust and deeper flavor

All times assume scallops are thawed, patted dry, and arranged in a single layer. For frozen scallops, add 3–5 minutes.

When to Choose Higher vs. Lower Temperatures

• Higher Temps (400°F+)
  • Ideal if you want a light sear or caramelization.
  • Best for dishes where scallops are served immediately to preserve juiciness.
• Lower Temps (350°F–375°F)
  • Great for a softer, more delicate texture.
  • Reduces the risk of overcooking—especially for beginners.

✅ Pro Tip: For an extra golden top, switch to broil for the final 1–2 minutes at higher temps.

My Step-by-Step Method for Baking Scallops in the Oven

Prepping the Scallops

1. Thawing Frozen Scallops Properly
   • Place frozen scallops in the refrigerator overnight for the best texture.
   • For a quicker method, seal them in a zip-top bag and submerge in cold water for 20–30 minutes. Avoid warm water—it can start cooking the edges.
2. Patting Dry for Better Browning
   • Use paper towels to remove as much surface moisture as possible.
   • Dry scallops caramelize better and won’t steam in the oven.

Seasoning & Flavoring

1. Simple Salt, Pepper, and Butter Base
   • Sprinkle both sides with salt and freshly cracked pepper.
   • Drizzle melted butter or olive oil for richness and moisture.
2. Optional Marinades
   • Garlic-Lemon: Minced garlic, lemon juice, and olive oil.
   • White Wine & Herbs: A splash of dry white wine with parsley or dill.
   • Paprika & Butter: Smoked paprika with melted butter for a warm, savory kick.

Baking Process

1. Using Foil vs. Open Baking
   • Foil-Covered: Retains more moisture—good for delicate scallops.
   • Open Baking: Encourages browning and a firmer texture.
2. Adding Butter/Oil to Prevent Dryness
   • A small pat of butter or a light drizzle of oil on each scallop keeps them juicy.
3. Turning Halfway (Optional)
   • Flip scallops once midway through for even color and texture.

Simple & Best Baked Scallop Recipes

Simple Baked Scallops (Quick, 5 Ingredients)

Ingredients:

• 1 lb sea scallops
• 2 tbsp melted butter
• 1 tbsp lemon juice
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat scallops dry and arrange in a single layer on a baking dish.
3. Drizzle with butter and lemon juice; season with salt and pepper.
4. Bake for 12–15 minutes, until opaque and just firm.

Best Baked Scallops (Butter-Garlic-Lemon Glaze) – My Personal Favorite

Ingredients:

• 1 lb sea scallops
• 3 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp lemon zest + juice
• 2 tbsp fresh parsley, chopped
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 400°F (205°C).
2. Combine butter, garlic, lemon zest, and juice in a small bowl.
3. Pat scallops dry, season lightly, and place in a baking dish.
4. Spoon glaze over each scallop.
5. Bake for 10–12 minutes, until golden at edges and tender in the center.
6. Garnish with parsley before serving.

Baked Scallops Without Breadcrumbs (Low-Carb & Gluten-Free)

Ingredients:

• 1 lb sea scallops
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Coat scallops with olive oil, paprika, salt, and pepper.
3. Arrange on a baking sheet and bake for 12–14 minutes, until opaque.

Baked Scallop Casserole (New England Style)

Ingredients:

• 1 lb sea scallops
• 3 tbsp butter
• ½ cup heavy cream
• ½ cup crushed buttery crackers (optional for topping)
• 1 tsp Old Bay seasoning
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Melt butter and combine with cream and seasoning.
3. Place scallops in a buttered baking dish, pour cream mixture over.
4. Sprinkle with crushed crackers if using.
5. Bake for 20 minutes, until bubbly and scallops are fully cooked.

Special Serving Styles – Baking Scallops in the Shell

Baking scallops in their shells isn’t just about cooking—it’s about creating a stunning, gourmet presentation that will impress your guests or elevate a special meal. Here’s how to do it right.

How to Bake Scallops in Their Shell for a Gourmet Presentation

• Start by carefully cleaning the scallop shells to remove any grit or debris.
• Arrange the scallops in their shells on a baking tray, making sure they sit flat and stable.
• This method allows the scallops to cook gently and retain their natural juices, enhancing flavor and texture.

Tips for Baked Scallops in Shell with Butter and Herbs

• Add a small pat of herb-infused butter (think garlic, parsley, and thyme) on each scallop before baking.
• Sprinkle a pinch of salt and freshly cracked black pepper for seasoning.
• A squeeze of fresh lemon juice right before serving brightens the flavor beautifully.

Roasting Scallops in the Shell for Richer Flavor

• Roast at a slightly higher temperature, around 375°F, for about 15 minutes to develop a light golden crust on the scallops.
• The shell acts as a natural roasting vessel, concentrating the flavors and giving the scallops a succulent, buttery taste.
• For an extra touch, broil for 1–2 minutes at the end to caramelize the butter and herbs on top.

Baking scallops in their shells is both visually appealing and flavor-enhancing—a perfect way to make your meal feel truly special.

Storage, Freezing, and Reheating Baked Scallops

Proper storage and reheating can make all the difference when enjoying baked scallops later. Here’s how to keep them fresh and tasty.

Refrigerator Storage Time

• Store baked scallops in an airtight container in the fridge.
• They stay good for up to 2 days—any longer risks texture loss and potential spoilage.
• For best flavor, consume within 24 hours.

How to Freeze Baked Scallops Without Losing Texture

• Cool scallops completely before freezing.
• Arrange them in a single layer on a baking sheet and freeze for 1–2 hours (flash freezing) to prevent sticking.
• Transfer scallops to a freezer-safe airtight container or heavy-duty freezer bag.
• Properly frozen scallops maintain good texture for up to 2 months.

Best Method for Reheating Without Making Them Rubbery

• Avoid microwaving, which can overcook and toughen scallops.
• Instead, gently reheat in a preheated oven at 275°F (135°C) for about 10 minutes, covered loosely with foil to retain moisture.
• Alternatively, warm them in a skillet over low heat with a small pat of butter for 2–3 minutes.
• Check frequently to avoid overcooking.

Following these tips ensures your baked scallops stay tender and delicious, even when reheated.

My Personal Experience with Oven-Baked Scallops

When I first tried baking scallops in the oven, I was excited but honestly a bit nervous. I remember setting the oven, tossing the scallops in butter and seasoning, and waiting eagerly—only to pull out something slightly overcooked and rubbery. It was a little disappointing, but it taught me how important timing, temperature, and prep really are.

From that early experience, I learned:

• Always pat the scallops dry to avoid steaming.
• Stick closely to recommended oven times and temps.
• Use a meat thermometer to check for that perfect 145°F internal temp.

Over time, I developed a seasoning combo I now swear by: a simple butter-garlic-lemon glaze with fresh parsley. It’s bright, flavorful, and complements the natural sweetness of scallops without overpowering them.

One of my favorite ways to impress guests is by baking scallops in their shells—adding herb butter and a quick broil for a golden finish. It looks elegant, tastes incredible, and always sparks great conversation. Plus, it’s easier than you think!

Baking scallops in the oven became one of my go-to dishes because it’s quick, reliable, and yields consistently juicy, delicious results. With the right technique and a bit of practice, you’ll find it just as rewarding.

Common Mistakes to Avoid When Baking Scallops

Baking scallops is simple, but a few common pitfalls can easily ruin their texture and flavor. Avoid these mistakes for the best results:

• Overcooking Leads to Rubbery Texture: Scallops cook quickly. Leaving them in the oven too long squeezes out moisture, making them tough and rubbery. Stick to recommended times and use a thermometer if possible.
• Baking Without Drying Scallops First: Excess surface moisture causes scallops to steam instead of brown, resulting in a less flavorful dish. Always pat scallops dry before seasoning and baking.
• Not Preheating the Oven Fully: Putting scallops into an oven that’s not hot enough changes cooking times and texture. Preheat your oven fully to ensure even, consistent cooking.

FAQs

How long to bake scallops at 350°F?
Typically, sea scallops take 20–25 minutes at 350°F, while smaller bay scallops take about 12–15 minutes.

Can scallops be baked from frozen?
It’s best to thaw scallops first. Baking frozen scallops can result in uneven cooking and watery texture. If baking frozen, add a few extra minutes and expect a softer finish.

How do you know when scallops are done?
Scallops are done when they turn opaque, feel firm but springy, and reach an internal temperature of 145°F (63°C).

Should I cover scallops when baking?
Covering scallops with foil traps moisture for a tender finish, but leaves them less browned. Baking uncovered allows for better caramelization. Choose based on your texture preference.

How long to bake scallops at 400°F for a golden crust?
Bake large scallops for 12–15 minutes at 400°F. For a crispier top, broil for 1–2 minutes at the end.

Final Thoughts

For tender, juicy scallops, baking at 350°F for 20–25 minutes (adjusted for size) is a reliable approach. Remember, drying scallops and preheating your oven fully are key steps that make a big difference.

Don’t be afraid to experiment with flavors—from classic garlic butter to bold herbs and citrus glazes—to find your perfect combo.

I’d love to hear about your favorite baked scallop recipes and tips! Share them in the comments or on social media and keep the delicious conversation going.