Garlic Butter Baked Scallops Recipe – Easy 30-Minute Dinner

The sizzle of garlic hitting warm butter is one of those kitchen moments that stops you in your tracks—trust me, nothing beats it. Now imagine that aroma wrapping around plump, juicy scallops, all bubbling away in your oven. That’s exactly what happens every time I make this garlic butter baked scallops recipe. It’s the dish I reach for when I want a little luxury without the fuss, and honestly, it’s rescued more weeknights than I can count.

I started making baked scallops this way after a trip to the coast, where the local seafood shacks served them with so much butter, you almost needed a spoon. My version is a little lighter but just as indulgent, with loads of fresh parsley, a touch of lemon, and that golden, garlicky blanket. If you’re worried about “fancy” seafood dishes at home, don’t be—this is as foolproof as it gets. Whether you’re feeding a seafood lover, trying to impress someone special, or just craving a restaurant-style dinner without the price tag, this garlic butter baked scallops recipe nails it every time.

What I love most is how it fits into any routine. You only need about 30 minutes from start to finish, and the ingredients are straightforward. After testing this recipe at least a dozen times (seriously, my taste testers never complain), I can say it’s a keeper for busy families, date nights, or a protein-packed solo dinner. So, if you’ve ever wanted to bring that seaside magic into your own kitchen, this is your chance. Let’s get baking!

Why You’ll Love This Recipe

• Quick & Easy: You’ll have dinner on the table in about 30 minutes—perfect for hectic weeknights or when you just can’t stare at another takeout menu.
• Simple Ingredients: No specialty store runs needed; most of these items are already in your fridge or pantry.
• Perfect for Entertaining: This garlic butter baked scallops recipe is a showstopper at dinner parties, holiday meals, or even just a cozy night in.
• Crowd-Pleaser: Even folks who usually shy away from seafood find themselves asking for seconds—kids, too!
• Unbeatable Flavor: The combination of sweet, tender scallops with savory garlic butter and bright lemon is downright addictive.

What sets this recipe apart is the method. I blend softened butter with freshly minced garlic, a hint of paprika, and lemon zest, then spoon it over the scallops before baking. This ensures every bite gets that rich, aromatic flavor. I’ve tried searing, pan-frying, even grilling, but nothing gives you that delicate, melt-in-your-mouth texture quite like baking. Plus, the oven does all the hard work—no standing over a hot stove required.

Honestly, this recipe is one of my go-to’s because it feels special but is secretly simple. There’s no breading, no deep frying, and absolutely no hassle. It’s the kind of dish that makes you feel like you’re dining out, except you’re in your own kitchen (sweatpants encouraged). Even better, you can prep the garlic butter ahead, so you’re always just minutes away from something delicious. If you’re craving comfort food that’s actually light and protein-rich, this is it.

What Ingredients You Will Need

This garlic butter baked scallops recipe leans on a handful of fresh, flavorful ingredients that really shine together. You don’t need anything fancy—just good basics and a little attention to detail.

• Sea Scallops (1 ½ pounds / 680g): Choose “dry” scallops if possible (these aren’t treated with preservatives and sear or bake better). Pat dry before using for best texture. If you only find “wet” scallops, just rinse and dry really well.
• Unsalted Butter (6 tablespoons / 85g, softened): The star of the show. I prefer European-style for extra richness, but any good-quality butter works.
• Garlic (4 large cloves, finely minced): Fresh is non-negotiable here! The flavor just pops.
• Lemon Zest (from 1 lemon): Adds brightness and cuts through the richness of the butter. Wash your lemon first.
• Lemon Juice (2 tablespoons / 30ml): Fresh-squeezed is best, but bottled works in a pinch.
• Fresh Parsley (2 tablespoons, finely chopped): For that herby finish and a pop of color.
• Panko Breadcrumbs (½ cup / 30g): Optional, but I love the subtle crunch. Gluten-free panko works, too.
• Paprika (½ teaspoon): For a touch of warmth and color. Smoked paprika brings a fun twist if you like.
• Kosher Salt (¾ teaspoon, or to taste): Adjust depending on your butter and personal preference.
• Black Pepper (¼ teaspoon, freshly ground): Just enough for a gentle bite.
• Olive Oil (1 tablespoon / 15ml): I drizzle just a bit over the top for extra silkiness and to help brown the panko. Use a good, fruity olive oil if you can—it makes a difference.

Ingredient Tips & Substitutions:

• Scallops: If you can only find bay scallops, use them—just reduce baking time a bit since they’re smaller.
• Butter: For dairy-free, swap in a plant-based butter. I’ve tried it with Miyoko’s and it’s great.
• Panko: Skip the panko for a low-carb version, or use crushed pork rinds as a fun alternative.
• Herbs: Try chives or dill for a different flavor spin, especially in spring and summer.
• Lemon: In a pinch, a splash of white wine adds a similar brightness.

These ingredients are all about balance—rich, buttery, and garlicky, but with enough freshness from lemon and herbs to keep things light. Trust me, once you taste how they come together, you’ll wonder why you waited so long to try baked scallops at home.

Equipment Needed

• Baking Dish (8×8-inch or similar): Ceramic or glass both work. I use a Pyrex dish, but any oven-safe pan is fine. For a crowd, just double the recipe and use a larger dish.
• Mixing Bowl: For combining the garlic butter. Stainless steel is my go-to because it cleans up easily.
• Small Spoon or Spatula: Handy for spreading the garlic butter over the scallops without making a mess.
• Measuring Spoons and Cups: For accuracy, especially with the garlic and panko.
• Microplane or Fine Grater: For zesting the lemon. If you don’t have one, a box grater’s smallest holes work in a pinch.
• Paper Towels: For patting dry the scallops. Don’t skip this step—it’s key for good browning.
• Oven Mitts: Always a must! The baking dish gets super hot.

Equipment Tips: If you don’t have a microplane, a vegetable peeler and a sharp knife can zest the lemon (just avoid the bitter white pith). For the baking dish, even a cast iron skillet works—just grease it well. I once used an old metal pie pan, and it worked perfectly fine for a small batch. If you’re new to seafood, a fish spatula is nice for serving but definitely not required. Keep your tools simple and clean—less is more here!

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C). This high temp helps the scallops cook quickly and evenly, giving you that perfect tender texture.
2. Prep the scallops: Remove the side muscle from each scallop (it’s a little rectangular bit that can get tough). Rinse scallops under cold water, then pat them completely dry with paper towels. (Seriously, the drier the better—water is the enemy of browning.) Lay them out in a single layer in your baking dish. If they’re crowded, use a larger dish or bake in batches.
3. Make the garlic butter: In your mixing bowl, combine 6 tablespoons (85g) softened butter, the minced garlic, lemon zest, 2 tablespoons (30ml) lemon juice, parsley, paprika, salt, and pepper. Mix until well combined. (If your butter’s too cold, microwave it for a few seconds—don’t melt it fully, just soften.)
4. Top the scallops: Dollop or lightly spread the garlic butter mixture evenly over each scallop. Try to cover the tops, but don’t stress about perfection—the butter will melt and spread as it bakes.
5. Add the crunch (optional): Sprinkle panko breadcrumbs evenly over the scallops. Drizzle 1 tablespoon (15ml) olive oil over the top. This helps the panko turn golden and crisp.
6. Bake: Slide the dish into your preheated oven. Bake for 12-15 minutes for large sea scallops (less for bay scallops), until the topping is golden and the scallops are opaque and just cooked through. (Watch closely—overbaked scallops get rubbery fast!) For extra color, switch to broil for the last 1-2 minutes, but don’t walk away.
7. Check for doneness: Scallops are ready when they’re opaque, slightly firm, and flake just a bit when pressed. If they look translucent, give them another minute.
8. Finish & serve: Let the scallops rest for 2-3 minutes (they’ll finish cooking gently). Garnish with extra parsley and a squeeze of fresh lemon if you like. Serve hot!

Preparation Notes: If you notice a lot of extra liquid in the pan, don’t worry—scallops naturally release some moisture as they bake. Just serve with a slotted spoon, or spoon the buttery sauce over rice or bread. If your scallops are small, reduce the bake time by 2-3 minutes. I’ve found that letting the scallops rest for a couple minutes before serving keeps them super juicy. If you’re using frozen scallops, thaw overnight in the fridge and dry well before using.

Cooking Tips & Techniques

Cooking scallops at home can be intimidating, but this garlic butter baked scallops recipe removes most of the stress. Here’s what I’ve learned after plenty of trial and error:

• Pat scallops dry: This is my #1 tip! If they’re even a little damp, you’ll get steaming instead of that lovely golden color. I use two layers of paper towels and press gently until no moisture remains.
• Don’t overbake: Scallops go from tender to tough in the blink of an eye. Start checking at 11-12 minutes. If you’re unsure, cut into one—if it’s still translucent, pop them back in for a minute or two.
• Keep butter soft, not melted: Using softened (not melted) butter helps it stay on top of the scallops and melt slowly, basting the seafood as it bakes instead of pooling at the bottom right away.
• Use panko for crunch: Regular breadcrumbs work, but panko gives the best light, crispy texture. For gluten-free, stick with GF panko or crushed rice crackers.
• Lemon zest, not just juice: The zest brings a floral, citrusy note that lifts the whole dish—don’t skip it.

I’ve messed up plenty of scallops by overcooking them or forgetting to dry them well. Once, I used melted butter and it just pooled at the bottom, leaving the scallops a bit bland. Lesson learned—softened butter is the way to go! If you’re multitasking, set a timer and prep your sides while the scallops bake. It’s easy to get carried away chatting or scrolling and miss the perfect doneness window. Consistency comes from sticking to these little tricks, and every batch since has been spot on.

Variations & Adaptations

• Dairy-Free: Swap out the butter for a plant-based alternative. I love Miyoko’s or Earth Balance sticks. The flavor is still rich, and you can’t really tell the difference.
• Low-Carb/Keto: Skip the panko altogether or use crushed pork rinds for a crunchy, carb-free topping. I’ve also tried just a sprinkle of grated parmesan for a cheesy crust.
• Spicy Kick: Add a pinch of red pepper flakes or swap half the paprika for hot smoked paprika. My husband likes his with a little sriracha on top—surprisingly tasty!
• Cooking Methods: If you don’t want to use the oven, try broiling on high for 6-7 minutes. Just keep a close watch so they don’t burn. You can also pan-sear scallops in the garlic butter for a couple minutes per side, then finish with the panko and broil briefly for crunch.
• Seasonal Swaps: In spring, I sometimes swap the parsley for fresh chives or dill, and in summer, a bit of basil is amazing. For a richer flavor, stir in a tablespoon of grated parmesan into the butter mixture.
• Allergen Alert: For gluten-free needs, always check your panko packaging or skip it. For dairy allergies, use your favorite vegan butter.

Personally, my favorite tweak is to add a little parmesan to the garlic butter and sprinkle extra on top before baking. It gets bubbly and golden, almost like a seafood gratin—just a little over the top, in the best way.

Serving & Storage Suggestions

These scallops are best served piping hot, straight from the oven. I like to plate them in their baking dish, garnished with extra parsley and lemon wedges for a pop of color.

• Serving Ideas: Serve over fluffy rice, creamy mashed potatoes, or a simple green salad. Crusty bread is a must for soaking up that garlicky butter sauce.
• Beverage Pairings: Pair with a crisp white wine like Sauvignon Blanc or a light lager. Even sparkling water with lemon feels fancy!
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Seafood doesn’t keep too long, so enjoy sooner rather than later.
• Reheating: Gently warm in a 300°F (150°C) oven for 8-10 minutes. Avoid the microwave if possible—it can make scallops rubbery. If you must use it, heat in short bursts and check often.
• Flavor Note: The garlic butter sauce gets even more flavorful after a day in the fridge. If you have leftovers, toss them with pasta for an easy lunch.

This dish is honestly best fresh, but I’ve never minded sneaking cold scallops out of the fridge the next day—they’re still delicious!

Nutritional Information & Benefits

Each serving of these garlic butter baked scallops (about 6 ounces/170g scallops with sauce) packs around 250 calories, 20g protein, 12g fat, and just 8g carbs (less if you skip the panko). Scallops are a lean, high-protein seafood that’s also rich in vitamin B12, magnesium, and omega-3 fatty acids—a real win for brain and heart health.

The butter adds a dose of healthy fats if you use a good quality source, and the fresh herbs and lemon bring antioxidants and vitamin C. This recipe is naturally gluten-free if you choose GF panko or skip it, and can be made dairy-free with vegan butter. If you’re watching sodium, use unsalted butter and reduce the added salt as needed. For folks with shellfish allergies, unfortunately, scallops aren’t safe, but the technique works well with white fish filets too!

Personally, I love that this dish feels like a treat but fits easily into my healthier weeknight rotation—lean protein, fresh flavors, and that hit of comfort from the butter. It’s balance in a baking dish.

Conclusion

If you’re looking for a dinner that’s both impressive and genuinely easy, this garlic butter baked scallops recipe is the answer. It’s simple enough for a quick weeknight meal but special enough for guests, and the flavors are out of this world. There’s something about that buttery, garlicky sauce bubbling over sweet scallops that makes any night feel like a celebration.

Don’t be afraid to make it your own—try different herbs, a sprinkle of cheese, or your favorite gluten-free topping. I keep coming back to this recipe for the way it brings a touch of the coast into my kitchen, no matter the season.

If you try this, I’d love to hear how it turns out! Leave a comment below with your tweaks, share your photos on Pinterest, or tell me what you served alongside. Here’s to more delicious, stress-free dinners—happy baking!

Frequently Asked Questions

How do I know when scallops are done baking?

Scallops are ready when they turn opaque and feel just firm to the touch. If you cut into one and it’s still translucent, bake for another minute or two. Overcooking makes them rubbery, so keep a close eye!

Can I use frozen scallops for this recipe?

Absolutely! Just thaw them overnight in the fridge, then pat very dry before baking. Frozen scallops work great—just make sure all excess moisture is gone for best texture.

What can I substitute for panko if I want this gluten-free?

Use gluten-free panko, crushed rice crackers, or just skip the breadcrumbs. I’ve also used a sprinkle of grated parmesan for a cheesy crust that’s naturally gluten-free.

Is there a good dairy-free alternative to butter for this recipe?

Yes—plant-based butter like Miyoko’s or Earth Balance works perfectly. The garlic and lemon keep the flavor bold, so you won’t miss the dairy.

What’s the best way to store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven (300°F/150°C) for best results. Avoid microwaving if you can, as it can make scallops tough.

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