Garlic Butter Baked Scallops are a simple yet elegant dish, perfect for seafood lovers.
Tender scallops are baked in a rich, buttery sauce infused with garlic and herbs, resulting in a flavorful, melt-in-your-mouth experience.
Often served as an appetizer or light main course, this dish pairs beautifully with crusty bread, pasta, or a side of vegetables.
The combination of savory garlic and the natural sweetness of the scallops makes it a crowd-pleaser for both casual dinners and special occasions.
Ingredients:
1 lb large scallops, patted dry
4 tbsp butter, melted
3 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Garlic Butter:
In a small bowl, mix the melted butter, minced garlic,
lemon juice, salt, and pepper.
Assemble the Scallops:
Place the scallops in a single layer in a baking dish.
Pour the garlic butter mixture over the scallops, ensuring they are well-coated.
Add the Topping:
In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.
Sprinkle this mixture evenly over the scallops.
Bake:
Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.
Serve:
Serve the baked scallops hot with lemon wedges on the side.
Variations of Garlic Butter Baked Scallops:
Lemon Garlic Scallops: Add fresh lemon juice and zest to the garlic butter sauce for a bright, tangy flavor.
Parmesan Crusted Scallops: Sprinkle grated Parmesan cheese and breadcrumbs over the scallops before baking for a crispy, golden topping.
Herb-Infused Butter: Incorporate fresh herbs like parsley, thyme, or rosemary into the garlic butter sauce for added depth of flavor.
Spicy Scallops: Add red pepper flakes or diced chili peppers to the butter for a spicy kick.
Wine-Baked Scallops: Deglaze the pan with white wine before adding the scallops, enhancing the sauce’s richness and flavor.
Tips for Perfect Garlic Butter Baked Scallops:
Pat Dry the Scallops: Ensure scallops are dry before cooking to prevent excess moisture, which can result in a watery dish.
Use Fresh Scallops: Opt for fresh, dry-packed scallops (not pre-soaked in water) for the best flavor and texture.
Don’t Overcook: Scallops cook quickly; bake them just until they turn opaque and firm to avoid a rubbery texture (about 10-15 minutes at 400°F/200°C).
Preheat the Oven: Make sure the oven is fully preheated before baking to ensure even cooking.
Serve Immediately: Scallops are best enjoyed right out of the oven when they’re tender and juicy.
Pair with a crisp white wine like Chardonnay or Sauvignon Blanc to complement the buttery richness of the dish!
To store Garlic Butter Baked Scallops, follow these steps:
In the Refrigerator:
Cool Completely: Allow the scallops to cool to room temperature before storing.
Airtight Container: Place the scallops in an airtight container to preserve their freshness and prevent odor transfer.
Storage Time: Refrigerate for up to 2-3 days.
In the Freezer:
Wrap Well: If freezing, wrap the scallops tightly in plastic wrap and place them in a freezer-safe container or resealable freezer bag.
Freezing Time: Freeze for up to 2 months. Keep in mind that freezing may slightly affect the texture of the scallops, making them less tender after reheating.
Reheating:
Refrigerated Scallops: Reheat in a skillet over low heat with a little extra butter to prevent drying out, or bake at a low temperature (about 300°F/150°C) for 5-10 minutes.
Frozen Scallops: Thaw in the refrigerator overnight before reheating. Avoid microwaving, as this can lead to rubbery scallops.
For best results, scallops are best enjoyed freshly cooked, as reheating can affect their texture.