Tender, juicy sea scallops baked in a rich garlic butter sauce and topped with a golden, crispy Parmesan breadcrumb crust—this dish is the perfect balance of elegance and simplicity. Whether for a romantic dinner, a special family meal, or a seafood night at home, these Garlic Butter Baked Scallops deliver restaurant-quality flavor right from your oven.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes from start to finish.
• Restaurant-worthy: Perfectly seared, buttery scallops with a crispy topping that tastes like fine dining.
• Rich and flavorful: Garlic, lemon, butter, and Parmesan combine for a mouthwatering finish.
• Light yet satisfying: Deliciously indulgent without being heavy.
• Versatile: Great served as an appetizer or a main dish over pasta, rice, or with crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450 g) large sea scallops
• 3 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (panko or regular)
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste
• Lemon wedges, for serving

Directions

1. Preheat oven: Set your oven to 400°F (200°C).
2. Prepare the scallops: Pat scallops dry with paper towels to remove any moisture. Lightly season with salt and black pepper.
3. Make the garlic butter: In a small bowl, whisk together melted butter, minced garlic, and lemon juice until well combined.
4. Assemble: Arrange the scallops in a single layer in a lightly greased baking dish. Pour the garlic butter mixture evenly over the scallops.
5. Add the topping: In another bowl, mix breadcrumbs, Parmesan cheese, and chopped parsley. Sprinkle this mixture evenly on top of the scallops.
6. Bake: Place in the oven and bake for 12–15 minutes, or until the scallops turn opaque and the topping is golden brown.
7. Serve: Garnish with extra parsley and serve immediately with lemon wedges or toasted bread for dipping.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Herb variation: Add fresh dill, thyme, or basil for a different flavor profile.
• Spicy version: Mix a pinch of chili flakes or cayenne pepper into the breadcrumb topping.
• Cheese twist: Substitute Parmesan with Asiago or Pecorino Romano for a sharper taste.
• Creamy version: Drizzle a touch of cream over the scallops before baking for extra richness.
• Lemon zest: Add lemon zest to the breadcrumb mix for a brighter flavor.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Warm gently in the oven at 300°F (150°C) for about 8–10 minutes, or until heated through. Avoid microwaving to prevent rubbery texture.
• Freeze: Scallops are best enjoyed fresh, but you can freeze baked scallops for up to 1 month. Thaw in the refrigerator before reheating.

FAQs

1. Can I use frozen scallops for this recipe?

Yes, just make sure they’re completely thawed and patted dry before cooking to prevent excess water.

2. What type of scallops are best to use?

Large sea scallops work best—they’re meatier and bake evenly without overcooking.

3. Can I make this recipe without cheese?

Absolutely. Omit the Parmesan and increase the breadcrumbs slightly for a simple, dairy-free version.

4. How do I know when scallops are done baking?

They should be opaque and slightly firm to the touch. Overbaking can make them tough.

5. Can I prepare this recipe ahead of time?

You can assemble it a few hours in advance and refrigerate until baking time.

6. What’s the best wine to serve with baked scallops?

A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the buttery, garlicky flavor.

7. Can I use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs work fine, though panko gives a lighter, crunchier texture.

8. Can I cook scallops in an air fryer instead of baking?

Yes—cook at 375°F (190°C) for about 8–10 minutes, checking halfway for doneness.

9. Why do scallops sometimes release water while baking?

This happens if they aren’t dried properly or were previously frozen. Patting them dry is key.

10. Can I add vegetables to the baking dish?

Yes! Asparagus, cherry tomatoes, or spinach pair perfectly and bake in the same time frame.

Conclusion

Garlic Butter Baked Scallops are an easy yet elegant seafood dish that impresses every time. With just a few simple ingredients, you’ll enjoy tender, buttery scallops topped with a golden, flavorful crust. Perfect for weeknight dinners or special occasions, this recipe is sure to become a go-to favorite.

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