Garlic Butter Baked Scallops
Garlic Butter Baked Scallops: A Comforting Seafood Classic from My Kitchen
If you ask me what dish truly tastes like home, I’ll always have an extra-soft spot for garlic butter baked scallops. The first time I tried this cozy, golden-topped dish, it was a chilly Sunday afternoon. The kitchen windows fogged up from the oven’s warmth, and my tiny apartment filled with the smell of roasting garlic and melting butter—a scent that, to this day, anchors me right back to those slow, comforting weekends. There’s something both fancy and totally fuss-free about baked scallops, don’t you think? Every bite feels like a special occasion, even if you’re just in pajamas with a glass of white wine in hand.
I want to welcome you into my kitchen and let you in on all my favorite tips for making this easy, irresistible seafood dish. Whether you’re trying garlic butter baked scallops for the first time or it’s already your go-to, I can’t wait to share why it’s one of my most-loved recipes.
Why You’ll Adore This Garlic Butter Baked Scallops Recipe
I’m just going to say it: this recipe is about to become one of your weeknight wonders. Here’s why I keep it in heavy rotation:
- Quick and Easy, but Impressively Elegant: There’s almost no prep involved (hooray for minimal chopping!), and the oven works its magic in mere minutes—making it perfect for both a date night or a last-minute family meal.
- All That Flavor, No-Fuss: The combination of garlicky butter, nutty Parmesan, and crunchy breadcrumb topping makes every scallop taste restaurant-worthy. No fancy techniques required!
- Light Yet Satisfyingly Rich: Each bite is tender and juicy, balanced with zesty lemon and a subtle parsley freshness. This is comfort food without the heaviness.
- Customizable for Any Occasion: It’s easy to double or halve the recipe, so whether you have friends coming over or just want to treat yourself, it always fits.
If you love diving into a baked scallops recipe that delivers on both simplicity and flavor, trust me—this one’s for you.
Ingredients You’ll Need for Garlic Butter Baked Scallops
One of my favorite things about making classic garlic butter baked scallops is how the ingredients are grocery-aisle staples, but together, they feel so special. Here’s what you’ll need:
- 1 lb large scallops, patted dry: Choose fresh, plump scallops if possible. Drying them helps that golden crust form (and prevents steaming instead of baking).
- 4 tbsp butter, melted: I always splurge for real, unsalted butter—its rich flavor is the backbone of the dish.
- 3 cloves garlic, minced: Fresh is best for the boldest garlic flavor, but jarred will totally do in a pinch.
- 1/4 cup breadcrumbs: Panko gives the crispiest texture, but standard dry breadcrumbs work well too.
- 1/4 cup Parmesan cheese, grated: Pre-grated Parmesan is convenient, but if you can freshly grate, it’s next-level nutty and savory.
- 1 tbsp fresh parsley, chopped: Adds color and a pop of freshness.
- 1 tbsp lemon juice: I always use freshly squeezed—a little goes a long way to brighten everything up.
- Salt and pepper, to taste: Start light—Parmesan is salty on its own.
- Lemon wedges, for serving: Totally optional, but they make each serving look (and taste) extra fancy.
Just reading this list makes my mouth water—how about you?
Step-by-Step Guide: Making the Perfect Garlic Butter Baked Scallops
Ready to see just how easy these baked scallops are? Here’s my foolproof method:
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Preheat your oven to 400°F (200°C).
I like to set everything out while the oven heats up—it keeps me organized and speeds up dinner. -
Mix the Garlic Butter.
In a small bowl, combine melted butter, minced garlic, lemon juice, a pinch of salt, and a little pepper. (Tip: Give this mixture a tiny taste—adjust seasoning before pouring.) -
Arrange the Scallops.
Pat scallops dry (key for caramelization!) and lay them in a single layer in a baking dish. Pour the garlic butter mixture all over. Each scallop should be glistening—no dry spots! -
Make the Topping.
In another bowl, stir together the breadcrumbs, Parmesan, and parsley. Sprinkle this, with abandon, over the scallops. (Don’t be shy—it’s the crispy crown of the whole dish.) -
Bake.
Slide the dish into the oven and bake for 10-12 minutes, until scallops turn opaque and the topping is irresistibly golden brown. (Keep an eye—scallops cook fast!) -
Serve Hot.
Plate the scallops right away, adding a squeeze of fresh lemon if you like. I pile them over a bed of greens or alongside crusty bread to sop up all that garlicky butter.
If possible, eat with the people who make you happiest.
My Secret Tips and Tricks for Garlic Butter Baked Scallops Success
Having had my share of both “meh” and magical scallops, here’s what I’ve learned:
- Dry, Dry, Dry: Never skip patting scallops dry with paper towels. Moisture is the enemy of a golden crust.
- Freshness First: If you can, hit up your local fishmonger for truly fresh scallops. The mild, natural sweetness of fresh shellfish really shines in this baked scallops recipe.
- Don’t Overbake: Scallops turn rubbery fast. As soon as they look firm and opaque, pull them out—the residual heat will keep them tender!
- Enhance Flavor: A hint of smoked paprika or a sprinkle of red pepper flakes in the breadcrumb mixture adds a little warmth and color (and makes your baked scallops unique!).
- Breadcrumbs Matter: Panko equals extra crunch, but even old-school breadcrumbs get extra crispy in a hot oven with butter.
Creative Variations and Ingredient Swaps
Craving something a little different or working with what’s on hand? Here are my favorite swaps:
- Gluten-Free: Use your favorite gluten-free breadcrumbs.
- Dairy-Free: Substitute vegan butter and leave out the Parmesan, or try a sprinkle of nutritional yeast for umami.
- Different Herbs: Swap parsley for fresh dill, chives, or basil for a twist on the classic.
- Citrusy: Zest the lemon before juicing for more fragrant, lemony scallops.
- Going Big: Turn it into a garlic butter baked seafood casserole—add jumbo shrimp or chunks of white fish to the mix (just adjust cooking time as needed).
Don’t be afraid to make this easy garlic butter baked scallops recipe your own—the best dishes are the ones you tweak to your taste and season.
How to Serve and Store Your Garlic Butter Baked Scallops
This classic dish is best enjoyed right from the oven—but leftovers are still a treat! Here’s what I recommend:
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Serving Suggestions:
- With a green salad and crusty bread
- Over a simple pasta tossed in olive oil
- As a starter for a seafood dinner (paired with white wine—yum!)
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Storing Leftovers:
Pop cooled scallops in an airtight container and refrigerate for up to 2 days. To reheat, gently warm them in the oven at 300°F until just heated through (microwaving can make the texture chewy).
Is there anything more satisfying than sneaking a leftover scallop straight from the fridge? I think not.
FAQs: Your Top Questions About Garlic Butter Baked Scallops Answered
How do I know when baked scallops are done?
Scallops are ready when they turn opaque and look firm—usually about 10-12 minutes in a 400°F oven. Overcooking makes scallops tough (and nobody wants that), so keep an eye on them!
Can I use frozen scallops for this recipe?
Absolutely! Just make sure to thaw them completely in the fridge and pat dry before baking for the best texture.
What sides go well with garlic butter baked scallops?
I love serving them with roasted veggies, a crisp salad, or fluffy rice to soak up the garlic butter sauce.
Can I prep baked scallops ahead of time?
You can assemble the scallops with butter and topping a few hours ahead—just cover and refrigerate. Bake right before serving for the crispiest results.
What’s the best wine to pair with this dish?
I always reach for a crisp white, like Sauvignon Blanc or Chardonnay, to complement the rich, garlicky flavors.
If you’ve never tried making garlic butter baked scallops at home, I hope this recipe inspires you to give it a go. It’s approachable, packed with flavor, and guaranteed to make any night feel just a little more special. Drop me a comment if you make it—I can’t wait to hear how it turns out for you!
Garlic Butter Baked Scallops
Ingredients
Main Ingredients
- 1 lb large scallops, patted dry Choose fresh, plump scallops if possible.
- 4 tbsp butter, melted Use real, unsalted butter for best flavor.
- 3 cloves garlic, minced Fresh is best for boldest flavor.
- 1/4 cup breadcrumbs Panko gives extra crispy texture.
- 1/4 cup Parmesan cheese, grated Freshly grated is preferred.
- 1 tbsp fresh parsley, chopped Adds color and freshness.
- 1 tbsp lemon juice Freshly squeezed is recommended.
- Salt and pepper, to taste Start light, as Parmesan is salty.
- Lemon wedges, for serving Optional for garnishing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine melted butter, minced garlic, lemon juice, a pinch of salt, and a little pepper. Adjust seasoning to taste.
- Pat scallops dry and lay them in a single layer in a baking dish. Pour the garlic butter mixture over the scallops.
- In another bowl, stir together the breadcrumbs, Parmesan, and parsley. Sprinkle this mixture over the scallops.
- Bake for 10-12 minutes, until scallops turn opaque and the topping is golden brown.
- Serve hot with a squeeze of fresh lemon, if desired.
