🦪 Garlic Butter Baked Scallops
⭐ Ingredients
- 1 lb sea scallops, patted very dry
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- ½ cup panko breadcrumbs (optional but makes a great crispy topping)
- 2 tbsp grated Parmesan cheese (optional but amazing)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- ½ tsp paprika
- Salt & black pepper, to taste
- Lemon wedges, for serving
🧑🍳 Instructions
1. Preheat the Oven
Preheat to 400°F (205°C).
Lightly butter or spray a small baking dish.
2. Prep the Scallops
- Make sure scallops are very dry (pat with paper towels).
- Season lightly with salt & pepper.
Dry scallops = better browning and no watery bake.
3. Make the Garlic Butter
In a bowl, mix:
- melted butter
- garlic
- lemon juice
- lemon zest
- parsley
- paprika
Drizzle about half of this mixture into the bottom of the baking dish.
4. Arrange the Scallops
Place scallops in a single layer in the dish.
Spoon the remaining garlic butter evenly over the top.
5. Add Optional Crunch
If using, combine:
- panko
- Parmesan
Sprinkle lightly over scallops for a golden, crisp top.
6. Bake
Bake for 12–15 minutes, depending on size:
- Scallops should be opaque,
- slightly springy, not mushy,
- and lightly browned on top.
If you want extra color, broil the top for 1–2 minutes at the end.
7. Serve
Serve immediately with:
- lemon wedges
- extra parsley
- crusty bread
- pasta or rice
The pan juices are liquid gold — drizzle them on everything!
🌟 Tips for Perfect Baked Scallops
- Dry them extremely well so they don’t steam.
- Avoid overbaking — scallops turn rubbery fast.
- Use sea scallops, not bay scallops, for best texture.
- Add a pinch of red pepper flakes for heat.
🍽️ Variations
Garlic Butter Cream Scallops
Add 2 tbsp heavy cream to the garlic butter mixture.
Lemon Herb Scallops
Add fresh thyme or chives.
Wine-Baked Scallops
Add 2–3 tbsp dry white wine to the dish before baking.