Name: Garlic Butter Baked Scallops
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Seafood
Ingredients: 1 lb (450 g) sea scallops, cleaned and patted dry; 4 tbsp unsalted butter, melted; 3 cloves garlic, minced; 1 tbsp fresh lemon juice; Salt and black pepper, to taste; 1/4 cup breadcrumbs (panko recommended); 1/4 cup finely grated Parmesan cheese; 1 tbsp chopped fresh parsley; Lemon wedges, for serving

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Indulge in a dish of tender sea scallops bathed in garlic-infused melted butter, baked to perfection with a golden-crisp topping — an elegant yet easy seafood favorite.

Why You’ll Love This Recipe

The rich garlic butter brings out the natural sweetness of the scallops, creating a luxurious flavour.
Baking rather than pan-frying keeps things simple and clean, while still delivering a crispy topping and juicy interior.
With minimal ingredients and fuss, this recipe is ideal for a special dinner or when you want something impressive with little extra effort.
It pairs beautifully with light sides such as steamed vegetables, risotto, or a crisp green salad — letting the scallops shine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (about 450 g) sea scallops, cleaned and patted dry
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
¼ cup breadcrumbs (preferably panko for extra crunch)
¼ cup Parmesan cheese, finely grated
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Lemon wedges, for serving

Directions

Preheat the oven to 400 °F (200 °C).
In a small bowl, combine the melted butter, minced garlic, lemon juice, a pinch of salt and pepper.
Place the scallops in a baking dish in a single layer, giving each scallop a bit of space. Pat them completely dry beforehand to ensure good baking texture.
Pour the garlic-butter mixture evenly over the scallops, making sure each piece is well coated.
In another bowl, mix together the breadcrumbs, Parmesan cheese and chopped parsley. Sprinkle this mixture evenly over the scallops.
Bake in the preheated oven for about 10-12 minutes, or until the scallops are opaque in the centre, firm but still tender, and the topping is golden brown.
Remove from the oven, squeeze a little extra lemon if desired, and serve immediately with lemon wedges on the side.

Servings and timing

Serves: 4 people (assuming roughly ¼ lb scallops per person)
Prep time: ~10 minutes
Cook time: 10-12 minutes
Total time: ~20 minutes

Variations

Spicy kick: Add a pinch of red pepper flakes to the garlic-butter mixture.
Herb blend: Swap parsley for fresh thyme or tarragon for a different herbal note.
Gluten-free option: Use gluten-free breadcrumbs or finely chopped almonds instead of regular breadcrumbs.
Cheese-free (or lower dairy): Skip the Parmesan and use extra breadcrumbs or a mix of finely chopped nuts for texture.
Wine-infused: Add a splash (about 2 tablespoons) of dry white wine into the butter mixture for added depth of flavour.

Storage/Reheating

Storage: Place any leftovers in an airtight container and refrigerate for up to 2 days.
Reheating: For best results, gently reheat in a pre-heated oven at 300 °F (150 °C) for 5-7 minutes until warmed through. Avoid reheating in the microwave, as scallops can overcook and become rubbery.

FAQs

Why did my scallops turn rubbery?

Overcooking is the most common reason. Scallops cook very quickly; once they are opaque and firm to touch, they’re done. Cooking beyond that causes the texture to become tough.

Can I use frozen scallops for this recipe?

Yes — just make sure to fully thaw them, pat them completely dry, and remove any excess moisture before baking. Excess water will prevent a good topping crust and may make them soggy.

What size scallops should I buy?

Large sea scallops are ideal. Smaller bay scallops may overcook quickly and won’t hold up as well to the topping and baking method.

Can I prepare this ahead of time?

You can assemble the scallops with the butter mixture ahead of time and keep covered in the fridge for up to 2 hours. Add the breadcrumb-Parmesan topping just before baking for best texture.

What can I serve with these scallops?

They pair wonderfully with steamed asparagus, green beans, a fresh garden salad, creamy risotto, or mashed potatoes. A slice of crusty bread is also great to soak up the garlic butter.

How do I get a good golden topping without burning the breadcrumbs?

Bake at the recommended temperature and keep an eye on the last few minutes. If the topping browns too fast, you can loosely cover the dish with foil for part of the cook time and remove it for the final few minutes.

Can I skip the breadcrumbs and topping?

Yes—if you prefer simpler scallops you can skip the breadcrumb-Parmesan mixture and simply bake the scallops in the garlic butter sauce. They’ll still be delicious, though without the crisp texture.

Is this suitable for a special occasion/dinner party?

Absolutely. The flavour and appearance are elegant enough for a dinner party yet the recipe remains simple and quick to prepare.

How do I know the scallops are cooked just right?

They should be opaque, slightly firm to the touch, and still moist inside. If you gently press one with a fork it should spring back slightly and not feel overly soft or squishy.

Can I broil the topping for extra crispiness?

Yes. After baking, you can place the dish under a broiler for 1–2 minutes to achieve a more toasted, golden top — just watch carefully to avoid burning.

Conclusion

This garlic-butter baked scallops recipe offers a wonderful combination of simplicity and sophistication. With just a handful of ingredients and under 20 minutes, you can serve a seafood dish that looks and tastes like it belongs in a restaurant. Whether for a romantic evening, a dinner party, or simply a special weeknight meal, these scallops bring buttery richness, garlicky aroma and satisfying crunch all in one. Enjoy making and sharing this dish — the flavour will certainly impress.