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Baked Scallops with Cheese

Cheese Scallops (Before Baked)

Cheese Scallops (Before Baked)

Baked Scallops with Cheese Recipe

To prevent soggy baked scallops - Bake the scallops without toppings for 5 minutes and drain the broth collected from the first round of cooking, before returning it to the oven with the toppings.

Serves: 2

Prep Time: 10 mins

Cook Time: 8 mins


  • 6 half-shelled scallops if using frozen, thaw before use
  • 30 grams unsalted butter cubed
  • 2 tbsp mayonnaise
  • a small pinch of salt to taste; omit if using salted butter
  • freshly cracked black pepper to taste
  • 60 grams shredded mozerella cheese
  • dried parsley flakes garnishing


  1. Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits. Scald the scallop shells in hot water for a few minutes to disinfect, discard hot water and rinse the shells. Return scallop meat to the shell.
  2. Place cubed butter in a small bowl and microwave for 40 seconds. Use a spoon to stir the butter vigorously to form a smooth paste. Add mayonnaise, salt and pepper; stir to combine well.
  3. Place scallops on foil or parchment-lined oven tray. Bake scallops in pre-heated oven of 200°C (392°F) for 5 minutes.
  4. Using kitchen tongs, carefully drain the scallop broth collected in the shells in a small bowl. You can use the broth for flavouring other dishes.
  5. Divide and spoon the mayonnaise mixture evenly among the scallops. Top with shredded cheese.
  6. Return scallops to the oven and bake for another 8 minutes, or until the cheese is melted and slightly browned at the edges. Top with dried parsley flakes before serving.

Noob Cook Tip

As the scallops cook, they will release a sweet tasting scallops broth which are collected in the shells. Drain the broth collected in the shells after baking for 5 minutes, before returning it to the oven for the second time with the cheese toppings. You can use the scallops broth in your cooking - I used mine right away to make a quick and satisfying angel hair aglio olio to go with the baked scallops, using the scallops broth in place of pasta water for a naturally sweet unami flavour.

Leave a Comment

13 Responses to “Baked Scallops with Cheese”

  1. Joyce — January 9, 2012 @ 12:58 pm

    Beautiful and looks delicious too!


  2. Serlim — January 9, 2012 @ 1:15 pm

    Hi, where can get the scallop with shell? thanks!


    • wiffy replied: — January 10th, 2012 @ 3:05 pm

      Hi, I bought mine at Giant hypermart at Tampines, Singapore (the one next to Ikea Tampines).


  3. Tigerfish — January 9, 2012 @ 1:52 pm

    Save the scallop broth first…good tip!


  4. Ellena (cuisine paradise) — January 9, 2012 @ 3:46 pm

    Mouthwatering and beautifully done!!!!! Drool…..


  5. Platanos, Mangoes and Me! — January 9, 2012 @ 9:48 pm

    I have never been a fan of using cheese with seafood.  I have prepared something like this using mayo and mustard and then baking…it comes out fluffy like a puding. 
    his looks abosolutely delicious and I would try it.  You always come up with delicious dishes.


  6. Juliana — January 10, 2012 @ 7:05 am

    Beautiful scallops dish…like how you presented…so simple and yest so tasty.
    Hope you have a wonderful week ahead :-)


  7. haz — January 11, 2012 @ 12:15 am

    would like to ask if i chose to buy frozen scallops without the shell, can i just place them in a baking tray and do the 5min bake to collect the broth first then?


  8. B — January 17, 2012 @ 10:26 pm

    The perfect side dish for a pasta main! Love the sweet scallop and chewy texture of baked cheese.


  9. Jas — July 17, 2012 @ 2:04 pm

    Hi, for step 8, what is the degrees used?


  10. Lili — March 8, 2013 @ 5:57 pm

    Hi Wiffy,

    So nice!! Can i use cheddar cheese instead?

    Oh do you have recipe for baked cheese mussel? i love it too…

    Thanks :)


    • wiffy replied: — March 14th, 2013 @ 4:30 pm

      I don’t have baked cheese mussel recipe currently, but I’ll add it to my to-cook list. Yes, you can use shredded cheddar.