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Baked Scallops with Tomato and Mushrooms

Serves: 2

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes



  • 8 scallops rinsed and dried on a paper towel
  • 2 tablespoons flour
  • Pinch of salt 
  • Pinch of pepper
  • 2 tablespoons butter 
  • 1 tablespoon olive oil
  • 4 medium size shitake mushrooms sliced (about 1 cup)
  • 1 medium onion diced
  • 2 garlic cloves minced 
  • 4 large ripe plum tomatoes diced (about 2 cups)
  • 1/3 cup white wine
  • 1 tablespoon fresh basil chopped
  • Pinch of hot pepper flakes (optional)
  • 1/3 cup panko 


  1. Preheat oven 400 degrees F.
  2. Butter a shallow 1 quart baking dish and set aside. 
  3. In a shallow bowl, mix the flour with a pinch of salt and pepper. 
  4. Add the scallops and toss them in the flour (make sure they are completely covered). 
  5. Melt the butter in a sautéed pan. Add the scallops to the pan and cook for 1 minute per side. Transfer to the baking dish.
  6. Add the olive oil, onions, mushrooms and pinch of salt and pepper to the pan and cook until soft (about 5 minutes). 
  7. Return to the pan and add the garlic and tomatoes. Cook until the tomatoes get soft and release their juice (about 3 minutes). Add the white wine and cook for another 5 minutes. Stir in the basil. 
  8. Transfer to the baking dish and cover the scallops with the sauce. Sprinkle the panko evenly over the dish. Bake until the panko starts to brown (about 10 minutes). 
  9. Serve with a tossed salad for a light meal or over pasta.