Garlic Butter Baked Scallops are the perfect combination of elegance and simplicity.
With tender, juicy scallops baked in a rich, buttery garlic sauce and topped with a crispy Parmesan-panko crust, this dish is an irresistible treat for seafood lovers.
Ideal for special occasions or a fancy weeknight dinner, it’s easy to prepare yet delivers restaurant-quality flavor.
The bright zest of lemon and the fresh hint of parsley elevate the dish, making every bite a delightful balance of richness and freshness.
Whether served with crusty bread, pasta, or a light salad, this recipe is sure to impress and satisfy.
Ingredients:
1 lb sea scallops, cleaned and patted dry
4 tbsp unsalted butter, melted
3 garlic cloves, minced
2 tbsp lemon juice
2 tbsp fresh parsley, chopped
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
Salt and pepper to taste
Lemon wedges for serving
Instructions:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
Prepare the garlic butter: In a small bowl, combine melted butter, minced garlic, and lemon juice. Set aside.
Season the scallops: Arrange the scallops in a single layer in the prepared baking dish. Season with salt and pepper.
Top the scallops: Pour the garlic butter mixture evenly over the scallops.
Sprinkle panko breadcrumbs and Parmesan cheese on top for a crunchy, cheesy finish.
For a unique twist on Garlic Butter Baked Scallops, try swapping the panko breadcrumbs with crushed Ritz crackers for a buttery, golden topping.
If you prefer a richer flavor, add a splash of white wine or dry vermouth to the garlic butter mixture.
For a spicy kick, sprinkle a pinch of red pepper flakes over the scallops before baking.
You can also customize the herbs by using dill, thyme, or chives instead of parsley.
To ensure perfectly cooked scallops, keep an eye on the baking time—they should be opaque and tender, not rubbery.
For a quick meal, pair them with pasta or rice to soak up the luscious sauce.
To store leftover Garlic Butter Baked Scallops, allow them to cool completely before transferring them to an airtight container.
Store in the refrigerator for up to 2 days.
When reheating, gently warm them in a skillet over low heat or in the oven at 300°F (150°C) until just heated through to avoid overcooking and making the scallops rubbery.
Freezing is not recommended as it may alter the texture of the scallops.
For the best experience, enjoy them fresh!
A serving of Garlic Butter Baked Scallops (based on four servings) contains approximately 250-300 calories, depending on portion size and specific ingredients used.
It provides about 20-25 grams of protein, making it a great source of lean seafood protein.
The dish also contains around 15-18 grams of fat, mostly from the butter and Parmesan cheese, with about 8-10 grams of carbohydrates from the panko breadcrumbs.
Scallops are naturally rich in vitamins and minerals such as vitamin B12, selenium, and zinc, supporting energy production and immune health.
To lighten the dish, you can use less butter or substitute it with olive oil and reduce the cheese or breadcrumbs.
This recipe balances indulgence with essential nutrients for a delicious and satisfying meal.