Description

These irresistible garlic butter baked scallops are tender, juicy, and loaded with rich, savory flavor. With a golden, buttery topping and a hint of fresh herbs, this classic seafood dish is surprisingly simple to make. Serve as an elegant appetizer or a light main course, perfect for dinner parties or special evenings at home.

Ingredients

Units Scale

For the Scallops

1 lb large sea scallops
Salt and freshly ground black pepper, to taste

For the Garlic Butter

4 tablespoons unsalted butter, melted
3 cloves garlic, minced
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes (optional)

Topping

1/2 cup panko breadcrumbs
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Lemon wedges, for serving

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Instructions

Prep the Scallops: Rinse the scallops under cold water and pat them thoroughly dry with paper towels. Remove the tough side muscle, if present, and season both sides with salt and pepper. Set aside while you prepare the garlic butter.
Make the Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, 1 tablespoon grated Parmesan, and crushed red pepper flakes (if using). Mix until all ingredients are fully incorporated and aromatic.
Prepare the Topping: In a separate bowl, toss together the panko breadcrumbs, olive oil, and 2 tablespoons grated Parmesan. Mix until the breadcrumbs are coated and slightly moist.
Assemble in the Baking Dish: Arrange the scallops in a single layer in a lightly greased baking dish or oven-safe skillet. Spoon the garlic butter mixture evenly over each scallop. Then sprinkle the breadcrumb topping evenly over all the scallops.
Bake the Scallops: Preheat your oven to 400°F (200°C). Place the baking dish on the middle rack and bake for 12-15 minutes, or until the scallops are just cooked through and the breadcrumb topping is golden and crisp. (Scallops are done when opaque and slightly springy to the touch.)
Finish and Serve: Remove the baking dish from the oven and garnish with additional fresh parsley. Serve immediately with extra lemon wedges for squeezing over the scallops.

Notes

Use fresh, dry-packed sea scallops for the best texture and flavor. Avoid wet-packed scallops, which may release excess liquid when baked.
Do not overbake—scallops cook quickly and turn rubbery when overdone. They are ready as soon as they are opaque and firm to the touch.
You can prep the garlic butter and topping in advance for quicker assembly.
Serve with crusty bread to soak up the delicious buttery sauce.
This dish pairs wonderfully with a crisp white wine.

Nutrition

Serving Size: 1/4 recipe
Calories: 255
Sugar: 1g
Sodium: 650mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 17g
Cholesterol: 45mg