Garlic Butter Baked Scallops Recipe – Easy Perfect Dinner in 30 Minutes

The sizzle of garlic hitting melted butter is enough to make anyone wander into the kitchen—honestly, it’s my favorite cooking soundtrack. The first time I whipped up garlic butter baked scallops, I was chasing that restaurant-level flavor at home (without the price tag or fuss). I’ll never forget the aroma that filled the house: cozy, rich, and just a little indulgent—like something you’d expect from a fancy bistro, but ready in under 30 minutes.

To be totally honest, I was intimidated by scallops at first. They seemed “special occasion” and maybe a bit fussy. But let’s face it—life’s too short not to enjoy great seafood on a random Tuesday. After a few test runs and some butter-related mishaps, I landed on this version: juicy, tender scallops nestled in a pool of garlicky, herby, lemony butter, baked until they’re perfectly golden. It’s the garlic butter baked scallops recipe I wish I’d had years ago—and now, it’s a staple for everything from date nights to showing off at family dinners.

What sets this apart? The flavor, for sure, but also the simplicity. With just a handful of ingredients and a single baking dish, you’ll get all the “wow” factor with none of the stress. Plus, scallops are not just delicious—they’re packed with lean protein and nutrients. So whether you’re cooking for one, two, or a whole crowd, this garlic butter baked scallops recipe is the easy, impressive dinner you’ll turn to again and again. As someone who’s made this more times than I can count, trust me: you’re in for a treat.

Why You’ll Love This Garlic Butter Baked Scallops Recipe

• Quick & Easy: You can have dinner on the table in 30 minutes—prep included. Perfect for weeknights when you want something special without spending all night in the kitchen.
• Simple Ingredients: No long shopping list or fancy seafood counter needed. Most of these items are pantry staples, and frozen scallops work just as well as fresh.
• Perfect for Every Occasion: Whether you’re looking for a romantic dinner, an impressive appetizer, or a cozy meal for the family, these scallops fit the bill.
• Crowd-Pleaser: Even folks who claim they’re “not seafood people” tend to go back for seconds. The garlic-butter combo is just irresistible.
• Unbelievably Delicious: The scallops turn out tender, juicy, and lightly caramelized on top. The buttery, lemony sauce is pure magic—don’t forget some bread to soak it up!

What really sets this recipe apart is the technique. Instead of pan-searing, the scallops are baked in a hot oven with a garlicky butter bath. They cook gently, so you get that perfect, melt-in-your-mouth texture—no rubbery seafood here. I’ve tried dozens of scallop recipes, and this is the only one that’s foolproof every time. Plus, the golden breadcrumb topping adds a little crunch for contrast (and makes them look extra fancy).

Honestly, this dish is comfort food with a twist—it feels indulgent, but it’s surprisingly light and fresh. I make it for holiday dinners, birthdays, or just when I want to treat myself. There’s no better feeling than pulling a bubbling dish of garlic butter baked scallops out of the oven and watching everyone dive in. If you’re looking to impress without stress, this is your go-to recipe. Trust me—one bite and you’ll understand why it’s become a favorite in my kitchen.

What Ingredients You Will Need

This garlic butter baked scallops recipe keeps things straightforward, letting the fresh flavors shine through. You don’t need a ton of fancy stuff—just a few quality ingredients that work together to deliver big flavor and perfect texture.

• Scallops (1 pound / 450g, large sea scallops, patted dry): The star of the show! I recommend using large sea scallops for the best texture. If you’re using frozen, thaw and dry them well to avoid excess moisture in the dish.
• Unsalted Butter (6 tablespoons / 85g, melted): Butter brings richness and helps create that luscious sauce. If you only have salted butter, just cut back on the added salt later.
• Fresh Garlic (4 cloves, finely minced): You want the real deal here—jarred garlic is okay in a pinch, but fresh gives the best punchy flavor.
• Lemon Juice (2 tablespoons / 30ml, freshly squeezed): A splash of brightness that cuts through the richness. I love using Meyer lemons when they’re in season for a floral note!
• Breadcrumbs (1/3 cup / 40g, panko or regular): For a crisp topping. Panko gives an extra crunch, but regular breadcrumbs work fine. You could also use gluten-free breadcrumbs if needed.
• Fresh Parsley (2 tablespoons, chopped): Adds color and a fresh, herby flavor. Swap with dill or chives if you like.
• Grated Parmesan Cheese (1/4 cup / 25g, optional): This is a little twist I love—Parmesan gives the topping a savory, nutty boost. Skip it for a dairy-free version.
• Salt (1/2 teaspoon / 3g, or to taste): Adjust based on your butter and cheese—taste as you go.
• Black Pepper (1/4 teaspoon / 1g, freshly ground): For a hint of heat. White pepper works too if you want a milder flavor.
• Olive Oil (1 tablespoon / 15ml): Just a drizzle to help the topping brown and add a bit of fruity flavor.

Ingredient Notes & Substitutions:

• If you need this recipe gluten-free, swap out the breadcrumbs for your favorite gluten-free version or even crushed pork rinds for a keto spin.
• Dairy-free? Use a plant-based butter and skip the Parmesan, or try nutritional yeast for a cheesy note.
• Out of lemons? White wine or a splash of apple cider vinegar can add brightness in a pinch.
• No fresh parsley? Dried works okay—just use half the amount.
• If you want a little kick, add a pinch of red pepper flakes to the butter mixture.

I’ve tried this with everything from day-boat scallops to grocery store frozen bags, and honestly, as long as you dry them well and don’t overcook, it always turns out great. The real secret is not to overthink it—fresh, simple ingredients do all the heavy lifting.

Equipment Needed

• Baking Dish (8×8-inch or similar, glass or ceramic): The ideal size for a single layer, so the scallops cook evenly. I’ve used everything from Pyrex to a vintage casserole dish—just avoid metal if possible, as it can overbrown the sauce.
• Mixing Bowls (medium and small): For tossing the scallops and mixing the breadcrumb topping.
• Measuring Spoons and Cups: To keep your ratios spot-on. I keep a trusty set on a ring so nothing gets lost.
• Microplane or Garlic Press: For finely mincing garlic. A sharp knife works too, but a microplane makes quick work of it.
• Paper Towels: For patting the scallops dry—this step is key for browning and preventing watery results.
• Oven Mitts: Safety first! That baking dish gets hot.
• Small Spoon or Pastry Brush: For drizzling or spreading the butter mixture over the scallops. I once used a teaspoon when my brush went missing—works just fine in a pinch.

Pro Tip: If you don’t have a proper baking dish, a cast iron skillet works great and keeps the scallops hot for serving. And for easy clean-up, a bit of parchment or a light spray of oil can help. Budget-friendly tools from your local store are totally fine—no fancy gadgets needed.

How to Make Garlic Butter Baked Scallops – Step-By-Step

1. Preheat the Oven: Set your oven to 400°F (200°C). This high heat helps the scallops brown without overcooking.
2. Prepare the Scallops: Rinse the scallops under cold water and pat them dry thoroughly with paper towels. If your scallops have the little tough side muscle attached, peel it off—it’s chewy if left on.
   
   Personal tip: Dry scallops = better browning and no watery sauce! Don’t rush this step.
3. Make the Garlic Butter: In a small bowl, combine melted butter (6 tablespoons / 85g) and minced garlic (4 cloves). Stir in lemon juice (2 tablespoons / 30ml), salt (1/2 teaspoon / 3g), and black pepper (1/4 teaspoon / 1g).
   
   It should smell incredible already!
4. Arrange the Scallops: Place the scallops in a single layer in your baking dish. Pour the garlic butter mixture evenly over the scallops, making sure each one gets coated.
   
   If you notice extra liquid from the scallops, blot again with a paper towel. No shame—it happens!
5. Make the Topping: In a separate bowl, mix together breadcrumbs (1/3 cup / 40g), chopped parsley (2 tablespoons), grated Parmesan (1/4 cup / 25g, if using), and olive oil (1 tablespoon / 15ml). Toss until evenly combined and slightly moist.
6. Top the Scallops: Sprinkle the breadcrumb mixture evenly over the scallops. Try to cover them all, but don’t stress if some butter peeks through—it just adds to the flavor.
7. Bake: Place the baking dish in the preheated oven. Bake for 14-16 minutes, until the scallops are opaque and just cooked through. If your scallops are very large, add 2-3 minutes.
   
   Scallops should feel just firm to the touch and look milky white—not translucent. Overbaking makes them tough, so check early!
8. Broil for a Golden Top (Optional): For extra crunch, switch your oven to broil and cook for 1-2 minutes. Watch closely—topping can burn fast!
9. Finish and Serve: Let the scallops rest for 2-3 minutes. Sprinkle with extra parsley and a squeeze of fresh lemon, if you like.

Troubleshooting Tips:

• If your scallops release a lot of liquid, don’t panic—just spoon some off before serving.
• If the topping isn’t browning, broil briefly but keep an eye on it—it goes from golden to burnt in seconds (ask me how I know!).
• Cooking for a crowd? Double the recipe and use a larger baking dish, but keep the scallops in a single layer for even cooking.

There you go—garlic butter baked scallops, ready in a flash. This is honestly one of those recipes that looks impressive but couldn’t be simpler once you’ve done it once or twice. Practice makes perfect, but even your first batch will be a hit!

Cooking Tips & Techniques

• Pat Dry, Always: If you want golden, tender scallops, take the time to dry them well. Skip this, and you’ll get steamed, soggy scallops (been there, learned that the hard way).
• Don’t Crowd the Pan: Arrange scallops in a single layer with a little space between each. Overlapping leads to uneven cooking and less crispy topping.
• Topping Control: Use your fingers to sprinkle the breadcrumb mix so it’s light and even. Pressing it down too hard makes it dense and less crunchy.
• Broil Carefully: For that extra golden finish, a quick broil is magic—but don’t walk away. I once got distracted and ended up with blackened breadcrumbs (oops!).
• Check Early: Scallops cook quickly, so start checking at the 14-minute mark. They should be just opaque and springy. Overcooking turns them rubbery.
• Use Real Lemon: Bottled lemon juice can taste flat—freshly squeezed adds a bright pop that really lifts the dish.
• Multitasking: While the scallops bake, toss together a quick salad or warm some crusty bread. That way, everything’s ready to go at once.
• Consistency: Try to use scallops of similar size—this helps them cook evenly. If you have mixed sizes, take the smaller ones out a minute early.

Don’t be afraid to tweak the seasoning or make it your own. Cooking is all about experimenting and learning from the occasional flop. I’ve had my fair share of under-seasoned batches, but the more you make these, the easier it gets!

Variations & Adaptations

• Keto/Low-Carb: Swap the breadcrumbs for crushed pork rinds or almond flour. It adds crunch without the carbs!
• Dairy-Free: Use a good-quality vegan butter and skip the Parmesan. Nutritional yeast is a great stand-in for that cheesy flavor.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the butter mixture. I love a little kick, especially for date night.
• Herb Swap: Try dill, basil, or chives in place of parsley for a different flavor profile. In summer, I’ve thrown in a bit of lemon thyme—delicious.
• Cooking Methods: No oven? You can cook these under a toaster oven broiler or even on a grill pan (cover with foil for even heat).
• Allergen-Friendly: For gluten-free needs, use certified GF breadcrumbs. Nut allergies? Skip any nut-based toppings entirely.

One of my favorite twists is using smoked paprika in the breadcrumb mix for a hint of warmth. I also love tossing in a handful of baby spinach under the scallops for a one-dish meal. Honestly, don’t be afraid to play around—every batch teaches you something new!

Serving & Storage Suggestions

Garlic butter baked scallops are best served hot, straight from the oven. The sauce is at its most luxurious when warm, so have your sides ready. I love serving them over a bed of fluffy rice, creamy mashed potatoes, or even simple pasta to soak up all that buttery goodness. Crusty bread is non-negotiable in my house—you’ll want every drop of sauce!

Pair with a crisp green salad or roasted veggies for a balanced meal. A glass of chilled white wine (like Sauvignon Blanc or Chardonnay) is a classic match, but sparkling water with a lemon wedge works too.

For leftovers, store scallops in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 325°F (160°C) for 8-10 minutes, covered with foil to prevent drying. Microwaving can make scallops rubbery, so I avoid it if possible. You can also freeze the cooked scallops, but the texture will be softer when thawed—still tasty, just not quite as firm.

The flavors deepen overnight, so leftovers are actually pretty great tossed into a salad or gently reheated with extra lemon. Just don’t expect them to last long—these disappear fast in my house!

Nutritional Information & Benefits

Scallops are a lean, high-protein seafood—about 95 calories and 17 grams of protein per 3-ounce (85g) serving. They’re naturally low in fat and carbs, making them a good choice for gluten-free, keto, or low-calorie diets. The garlic butter sauce adds some richness, but you can adjust the butter if you prefer a lighter dish.

Key nutrients include vitamin B12, selenium, and omega-3 fatty acids, all of which support heart and brain health. This recipe is gluten-free if you use the right breadcrumbs and can be made dairy-free with small swaps. Allergens to watch: shellfish, dairy (if using Parmesan), and gluten (if using regular breadcrumbs).

From a wellness perspective, I love that this meal feels indulgent but is packed with protein and nutrients. It fits right into my “treat yourself but feel good after” philosophy.

Conclusion

If you’ve been searching for a foolproof, crowd-pleasing seafood recipe, garlic butter baked scallops are it. They’re easy enough for a weeknight, special enough for company, and so, so delicious—every bite is buttery, garlicky bliss with just a hint of brightness from lemon and fresh herbs. Plus, clean-up is a breeze!

Don’t be afraid to make this recipe your own—change up the herbs, try different cheeses, or go gluten-free. I come back to this dish again and again because it never lets me down and always makes me look like a kitchen pro. There’s just something about pulling a bubbling, golden pan of scallops from the oven that makes any meal feel like a celebration.

So, are you ready to give it a try? Let me know how you serve your scallops, what twists you put on them, or if you have a favorite side dish! Leave a comment, share this recipe with a friend, and—most importantly—enjoy every bite. Happy cooking!

FAQs About Garlic Butter Baked Scallops

How do I know when baked scallops are done?

Scallops are ready when they turn opaque and feel just firm to the touch. They shouldn’t look translucent. Usually, 14-16 minutes at 400°F (200°C) is perfect for large scallops. Overcooking makes them rubbery, so check early!

Can I use frozen scallops for this recipe?

Absolutely! Just thaw the scallops overnight in the fridge, then pat them dry really well before baking. Extra moisture from frozen scallops can make the sauce watery, so drying is key.

What’s the best side dish to serve with garlic butter baked scallops?

I love serving them with crusty bread, rice, or pasta to soak up the sauce. Roasted veggies or a crisp green salad make a fresh, balanced meal.

Can I prepare this recipe ahead of time?

You can prep the garlic butter and breadcrumb mixture a few hours ahead, but wait to assemble and bake just before serving for the best texture. Scallops cook fast and are best fresh!

Are garlic butter baked scallops gluten-free?

They can be! Just use gluten-free breadcrumbs or a crunchy alternative like crushed pork rinds or almond flour in the topping. Always check your labels if you have dietary restrictions.

Print