Garlic Butter Baked Scallops
Juicy, tender scallops baked in a garlicky, herby, lemony butter sauce and topped with a golden, crunchy breadcrumb mixture. This easy, restaurant-quality seafood dinner is ready in under 30 minutes and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1 pound large sea scallops, patted dry
- 6 tablespoons unsalted butter, melted
- 4 cloves fresh garlic, finely minced
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup panko or regular breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse scallops under cold water and pat them dry thoroughly with paper towels. Remove the tough side muscle if present.
- In a small bowl, combine melted butter and minced garlic. Stir in lemon juice, salt, and black pepper.
- Arrange the scallops in a single layer in an 8×8-inch baking dish. Pour the garlic butter mixture evenly over the scallops.
- In a separate bowl, mix together breadcrumbs, chopped parsley, grated Parmesan (if using), and olive oil until evenly combined.
- Sprinkle the breadcrumb mixture evenly over the scallops.
- Bake for 14-16 minutes, until scallops are opaque and just cooked through. For very large scallops, add 2-3 minutes.
- Optional: Broil for 1-2 minutes for a golden, crunchy topping. Watch closely to avoid burning.
- Let the scallops rest for 2-3 minutes. Garnish with extra parsley and a squeeze of fresh lemon before serving.
Notes
Pat scallops very dry for best browning and texture. Use gluten-free breadcrumbs for a gluten-free version or plant-based butter and skip Parmesan for dairy-free. Scallops cook quickly—check early to avoid overcooking. Serve hot with crusty bread, rice, or pasta to soak up the sauce. Leftovers keep for 2 days in the fridge; reheat gently in the oven.
Nutrition
- Serving Size: About 4 ounces scallops with sauce and topping
- Calories: 250
- Sugar: 1
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 10
- Fiber: 0.5
- Protein: 18
Keywords: scallops, garlic butter, baked scallops, seafood, easy dinner, weeknight meal, gluten-free option, keto option, low carb, quick recipe, holiday, special occasion