Garlic Butter Baked Scallops – Easy Restaurant-Style Favorite

Ingredients

• 450 g (1 lb)large scallops, patted dry
• to tastesalt and pepper
• 60 g (4 tbsp)butter, melted
• 3 clovesgarlic, minced
• 15 ml (1 tbsp)lemon juice
• 30 g (¼ cup)breadcrumbs
• 25 g (¼ cup)Parmesan cheese, grated
• 15 ml (1 tbsp)fresh parsley, chopped
• as neededlemon wedges, for serving

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Dry and season

   Pat the scallops thoroughly dry with paper towels, then season them with salt and pepper.

3. 3

   Mix garlic butter

   In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and salt and pepper.

4. 4

   Arrange the scallops

   Set the scallops in a single layer in a small baking dish, then pour the garlic butter over them.

5. 5

   Prepare the topping

   In another bowl, combine the breadcrumbs, grated Parmesan, and chopped parsley.

6. 6

   Top the scallops

   Scatter the breadcrumb mixture evenly over the scallops.

7. 7

   Bake until golden

   Bake for 10–12 minutes, until the scallops are opaque and the topping is golden and crisp.

8. 8

   Rest and serve

   Leave the scallops to rest for a minute or two, then serve hot with lemon wedges.

What are baked scallops?

Scallops are tender shellfish with a naturally delicate, slightly sweet flavour. This American-style baked version brings them together with butter, garlic, breadcrumbs, and Parmesan for a rich, crisp-topped seafood dish.

The method is straightforward: bake the scallops in a shallow dish and add the crumb topping before they go into the oven. Keeping the scallops in a single layer helps them cook evenly while the topping browns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 27g protein, 8g carbs, 25g fat.

The scallops provide most of the protein, while the breadcrumbs contribute most of the carbohydrates. Butter and Parmesan account for much of the fat; serve with vegetables or salad to add freshness and balance the plate.

Choose and prepare the scallops

Scallops: Large scallops suit this quick bake because they are easier to keep tender while the topping turns golden. If using frozen scallops, thaw them fully before cooking.

Dry surface: Patting them well with paper towels removes surface moisture, helping the butter and topping cling rather than becoming watery. Season with salt and pepper before arranging them in the dish.

Make the garlic butter

Butter and garlic: Whisk the melted butter with minced garlic and lemon juice so the flavour is distributed across the dish. Add the salt and pepper as directed, bearing in mind that Parmesan can also taste salty.

Pour evenly: Arrange the scallops in one layer and pour the butter mixture over them. A small baking dish helps keep the scallops nestled in the butter rather than spread too far apart.

Keep the topping crisp

Breadcrumbs: Mix them thoroughly with the grated Parmesan and parsley so each bite gets a little of the savoury, herby topping. Sprinkle the mixture across the scallops rather than leaving it in a mound.

Browning: The topping should look golden and crisp when the scallops are done. If it has not coloured by the time the scallops are opaque, check the dish closely rather than extending the bake by a long stretch.

Check for doneness

Timing: Bake at 200°C (400°F) for 10–12 minutes, as the recipe directs. The exact time can vary with scallop size and the baking dish, so begin checking at the lower end of the range.

Texture: Cooked scallops turn opaque and should feel tender, not rubbery. Let the dish rest for a minute or two before serving so it is easier to portion.

Serve with something fresh

Lemon: Serve the scallops hot with lemon wedges, allowing everyone to add a squeeze at the table. The citrus brightens the buttery topping.

Sides: Pair them with a green salad, steamed vegetables, or bread to catch the garlic butter. For a fuller meal, add a simple grain such as rice.

Recipe notes & tips

• Pat the scallops very dry before seasoning for a less watery bake.
• Use a dish that holds the scallops in one layer so they cook evenly.
• Mix the topping well before sprinkling it over the seafood.
• Start checking for doneness at 10 minutes, especially if your scallops are on the small side.
• Serve soon after baking to enjoy the crisp topping at its best.

Variations

• Herb change: Swap the parsley for chopped fresh chives or thyme.
• Extra lemon: Add a little finely grated lemon zest to the breadcrumb mixture.
• Spicy topping: Mix a pinch of chilli flakes into the crumbs for gentle heat.
• Gluten-free: Use gluten-free breadcrumbs in place of regular breadcrumbs.
• Cheesier finish: Add a little extra grated Parmesan to the topping, keeping an eye on its browning.

Common mistakes to avoid

• Wet scallops: Pat them dry thoroughly so excess moisture does not dilute the garlic butter.
• Crowded dish: Arrange scallops in one layer so they bake evenly instead of steaming against one another.
• Uneven topping: Scatter the crumbs across the whole dish so they brown consistently.
• Overbaking: Check at 10 minutes and take the dish out once the scallops are opaque and tender.
• Skipping the rest: Leave the dish for a minute or two before serving so it is easier to handle.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a 180°C oven until hot; the topping may soften, and scallops can become tough if reheated for too long.

Frequently asked questions