By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
162 cal · 15 min
French in a Flash: Moroccan Baked Scallops
Recipe GLPRd1e1ccf6533a35
Succulent sea scallops topped with a fragrant Moroccan-spiced butter crust and crispy panko breadcrumbs, then baked until tender. This elegant dish brings North African flavors to your table in just 15 minutes, perfect for a quick weeknight dinner or impressive appetizer.
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Ingredients
8 large sea scallops (U-10 size), patted dry
Kosher salt
4 tablespoons unsalted butter, softened to room temperature
1 1/2 teaspoons ras el hanout
1/2 teaspoon harissa paste
1 teaspoon lemon zest
2 teaspoons fresh cilantro, finely chopped
1/4 cup panko breadcrumbs
Directions
Preheat your oven to 400°F. Arrange the dried scallops on a parchment-lined baking sheet in a single layer, and season lightly with kosher salt.
In a small bowl, combine the softened butter, ras el hanout, and harissa paste, mixing until well blended.
Stir the lemon zest and cilantro into the spiced butter mixture until evenly distributed.
Divide the spiced butter mixture evenly among the scallops, spreading a generous portion onto the top of each one.
Sprinkle the panko breadcrumbs over the buttered scallops, pressing gently so they adhere to the butter.
Bake for 4–5 minutes, until the scallops are opaque throughout and the panko is golden and crispy. Scallops are done when they reach an internal temperature of 145°F.
Comments
Scallops and butter will eat most of your budget at $18–24 for four servings, but the real catch is ingredient availability: ras el hanout and harissa are specialty items that Harris Teeter and Kroger carry inconsistently, likely forcing a stop at an international market or ALDI's limited spice section. The stated 15 minutes ignores pat-drying scallops and zesting lemon—add 5 minutes—and this is a same-night dish with no meaningful leftovers; panko crust softens as it sits. This works for a special weeknight with advance shopping, not a weeknight staple.
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