Indulge in a restaurant-quality seafood dish with these Garlic Butter Baked Scallops, a quick and elegant recipe that’s perfect for special occasions or a luxurious weeknight dinner.
Tender, juicy scallops are baked in a rich garlic butter sauce, then topped with a golden, crispy breadcrumb topping.
This dish is simple to prepare yet impressive enough to wow your guests. Serve it with a side of pasta, rice, or a fresh salad for a complete meal that’s sure to delight!
Kitchen Equipment Needed
- Baking dish
- Small saucepan
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
Ingredients Overview
- Scallops: Fresh or thawed sea scallops for a tender, sweet base.
- Garlic Butter: A rich, flavorful sauce made with butter, garlic, and herbs.
- Breadcrumbs: Add a crispy, golden topping.
- Lemon: Fresh lemon juice and zest for brightness.
Ingredients (Serves 4)
For the Scallops
- 1 lb sea scallops (pat dry)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
For the Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Topping
- ½ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
For Garnish
- Fresh parsley (chopped)
- Lemon wedges
Directions
Step 1: Prepare the Scallops
Preheat your oven to 400°F (200°C). Place the scallops in a baking dish and drizzle with olive oil. Season with salt and pepper.
Step 2: Make the Garlic Butter Sauce
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Stir in the parsley, lemon zest, and lemon juice.
Step 3: Assemble and Bake
Pour the garlic butter sauce over the scallops. In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the scallops. Bake for 12-15 minutes, or until the scallops are cooked through and the topping is golden brown.
Step 4: Garnish & Serve
Garnish with fresh parsley and serve hot with lemon wedges on the side.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~300
- Fat: ~18g
- Carbohydrates: ~10g
- Protein: ~25g
Expert Tips
- Fresh Scallops: Use fresh scallops for the best flavor and texture.
- Extra Crispy: Broil the scallops for 1-2 minutes at the end for an extra crispy topping.
- Make Ahead: Prepare the garlic butter sauce and breadcrumb topping ahead of time. Assemble and bake just before serving.
FAQs
Can I use frozen scallops?
Yes, but make sure to thaw and pat them dry before cooking.
What if I don’t have breadcrumbs?
Use crushed crackers or panko as a substitute.
Can I make this dish ahead of time?
Yes, but store the scallops and toppings separately. Assemble and bake just before serving.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in the oven at 350°F (175°C) for 5-10 minutes.
Substitutions & Variations
- Gluten-Free: Use gluten-free breadcrumbs.
- Spicy Twist: Add a pinch of red pepper flakes to the garlic butter sauce.
- Extra Herbs: Add fresh thyme or dill to the sauce for extra flavor.
Garlic Butter Baked Scallops
Ingredients
Equipment
Method
- Step 1: Prepare the Scallops
- Preheat your oven to 400°F (200°C). Place the scallops in a baking dish and drizzle with olive oil. Season with salt and pepper.
- Step 2: Make the Garlic Butter Sauce
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Stir in the parsley, lemon zest, and lemon juice.
- Step 3: Assemble and Bake
- Pour the garlic butter sauce over the scallops. In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the scallops. Bake for 12-15 minutes, or until the scallops are cooked through and the topping is golden brown.
- Step 4: Garnish & Serve
- Garnish with fresh parsley and serve hot with lemon wedges on the side.
Leave a Reply