One bite of these scallops took me straight back to childhood – and just like that, I knew ‘New England’ had to be part of the recipe title.

Every summer, I’d spend a week or so in the Boston area visiting my mom’s side of the family. One highlight was dinner outings with my Great Aunt Jean P. While she wasn’t much of a cook, she was a big fan of Boston’s classic seafood restaurants. I’m pretty sure my early appreciation for buttery breadcrumb toppings – herby, golden, and finished with a squeeze of lemon – started right there, likely spooned over scallops and shrimp.

That familiar flavor is exactly what this dish delivers. And best of all? It’s wonderfully simple to prepare and even easier to clean up. I usually cook scallops on top of the stove, but they have a bad habit of sticking or splattering, leaving behind a not-so-lovely mess. These, however, roast beautifully in the oven – no flipping, no fuss.

Since the scallops cook at 400°F, it’s the perfect excuse to roast some asparagus alongside them. Just keep an eye on the spears – depending on their thickness, they may need a few minutes less in the oven. This gorgeous asparagus was grown locally at Sugartown Strawberries in Malvern, Pennsylvania. I love seeing the ‘Asparagus’ signs from the road. It means spring is here.

Whether you’re channeling seaside summers or just looking for an elegant weeknight dinner, this recipe delivers comfort, flavor, and a touch of coastal charm – all in abput 30 minutes. It’s the kind of dish that feels special without trying too hard.

New England Baked Scallops

Coastal comfort, oven-style

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Course Main Dish

Servings 2

Ingredients

1 pound sea scallops patted dry
4 tablespoons unsalted butter melted and divided, plus more to butter the baking dish
1/2 cup panko breadcrumbs (regular or gluten-free)
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley
1 medium garlic clove finely minced
1 medium lemon zested and cut into wedges (for serving)
Kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F.
Butter an 8-inch baking dish (or similar size that will fit all scallops in a single layer).
Place scallops in the prepared baking dish.
Sprinkle lightly with Kosher salt and freshly ground pepper.
In a small bowl, mix the breadcrumbs, Parmigiano-Reggiano cheese, parsley, garlic and lemon zest. Stir in half of the melted butter to moisten the crumbs a bit.
Top scallops with the breadcrumb mixture. It’s okay if the mixture falls off the scallops and into the baking dish.
Drizzle the remaining butter over the scallops.
Bake for 10 to 13 minutes, until scallops are just cooked and the topping is golden. (Scallops are cooked when they reach an internal temperature of 115-120°F. They should be firm to the touch and appear opaque on the edges.)
If you like the bread crumbs mixture to be extra crispy, move the scallops to the top of your oven and broil them for 1 to 2 minutes.
Squeeze lemon over just before serving.