Scallop Casserole

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Writer: Judy Shortsleeve

Scallop Casserole

Scallop Casserole

Servings: 6 servings



  • 1-1/2 lb. sea scallops muscle removed
  • 4 oz. Basil pesto
  • 1-1/2 cup Panko breadcrumbs
  • 1 tbsp Olive Oil
  • 6 tbsp Butter melted and divided

To reconstitute sun-dried tomatoes:

  • 3 oz. Sun-dried tomatoes
  • 4 tbsp Olive Oil
  • 2 cloves Garlic minced
  • 1 tsp Oregano leaves
  • 1 tbsp Red Wine Vinegar


To reconstitute sun-dried tomatoes:

  • In a jar, combine all ingredients and let set overnight. Drain half of the liquid from the sun-dried tomatoes before placing them in the casserole.


  • Preheat oven to 400°. Mix together in a bowl the pesto, Panko breadcrumbs and olive oil.
  • Cover the bottom of a two-quart casserole dish with 4 tablespoons of melted butter. Place scallops and tomatoes on butter. Cover with breadcrumb mixture. Drizzle with remaining butter. Bake for 12 minutes until breadcrumbs are lightly browned and the scallops are firm.


This recipe is from the Pilot House Restaurant at 14 Gallo Road in Sandwich and appeared in the 2014 Winter issue of Cape Cod HOME.
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