Description
If you’re craving something elegant, buttery, and irresistibly tender, these Garlic Butter Baked Scallops are the perfect solution. Juicy sea scallops are coated in a rich garlic-herb butter and baked until golden and lightly crisp on top. It’s an easy, restaurant-quality dish you can whip up at home in under 30 minutes—ideal for weeknight meals, date nights, or special celebrations.
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Ingredients
For the Scallops:
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1 lb large sea scallops (patted dry)
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2 tbsp olive oil
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Salt and black pepper to taste
For the Garlic Butter Sauce:
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½ cup unsalted butter (melted)
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4 cloves garlic, minced
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1 tbsp lemon juice
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1 tsp lemon zest
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½ tsp crushed red pepper flakes (optional)
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2 tbsp chopped fresh parsley
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1 tsp dried oregano or Italian seasoning
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¼ cup grated Parmesan cheese
Optional Garnishes:
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Extra parsley
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Lemon wedges
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Light sprinkle of paprika for color
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a shallow baking dish with olive oil or nonstick spray.
Step 2: Prep the Scallops
Pat the scallops dry with paper towels to ensure a nice sear and juicy texture.
Season both sides with salt and pepper.
Place them in a single layer in the baking dish.
Step 3: Make the Garlic Butter Sauce
In a bowl, whisk together melted butter, garlic, lemon juice, lemon zest, red pepper flakes, parsley, oregano, and Parmesan.
Taste and adjust salt and pepper as needed.
Step 4: Pour Sauce Over Scallops
Spoon or pour the garlic butter mixture evenly over the scallops, ensuring each one is coated.
Sprinkle a little extra Parmesan on top if you like a crispier finish.
Step 5: Bake
Bake for 12–15 minutes, or until scallops are opaque and just firm to the touch.
If desired, broil for the last 1–2 minutes for a golden, bubbly top—just keep an eye on them to avoid overcooking.
Step 6: Garnish & Serve
Remove from the oven, garnish with chopped parsley and lemon wedges, and serve hot.
Pair with pasta, rice, or bread to soak up the extra garlic butter sauce.
Notes
Dry Scallops Thoroughly – Moisture prevents them from cooking properly.
Don’t Overcook – Scallops should be tender, not rubbery.
Use Large Sea Scallops – They bake more evenly and stay juicier.
Add Breadcrumbs – For a crispier topping, mix 2 tbsp breadcrumbs with the Parmesan and sprinkle over the top before baking.
Make It a Meal – Serve over linguine or creamy mashed potatoes for a full dinner.