Garlic Butter Baked Scallops

Garlic Butter Baked Scallops are tender, buttery, and full of rich, savory flavor with a golden, slightly crisp topping. I love making this elegant seafood dish when I want something simple but impressive. It’s easy enough for a weeknight dinner and special enough for a dinner party.

Why You’ll Love This Recipe

I love how fast this dish comes together—just a few ingredients and less than 30 minutes in the oven. The scallops stay juicy and tender, while the garlic butter and breadcrumbs give a satisfying, flavorful crunch. I usually serve it with a light salad, rice, or crusty bread to soak up the sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sea scallops, patted dry

• Unsalted butter, melted

• Garlic, minced

• Lemon juice

• Salt and pepper

• Panko breadcrumbs

• Grated parmesan cheese (optional)

• Fresh parsley, chopped

• Olive oil (for drizzling)

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a baking dish.

2. I arrange the dry scallops in a single layer in the dish and season with salt and pepper.

3. In a small bowl, I mix melted butter, garlic, and lemon juice, then spoon it evenly over the scallops.

4. I sprinkle breadcrumbs and parmesan (if using) on top, followed by a light drizzle of olive oil to help them brown.

5. I bake for 12–15 minutes, until the scallops are opaque and the topping is golden.

6. I finish with chopped parsley and a squeeze of fresh lemon juice just before serving.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 12–15 minutes to bake.

Variations

Sometimes I add a touch of white wine to the butter sauce or swap parmesan for pecorino. I’ve also tossed the breadcrumbs with herbs like thyme or basil for added flavor. For a spicy kick, I sprinkle crushed red pepper flakes into the butter.

Storage/Reheating

Scallops are best served fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a low oven (around 300°F) for 5–7 minutes. I avoid microwaving—they can turn rubbery.

FAQs

Can I use frozen scallops?

Yes, I just make sure they’re fully thawed and patted dry before baking to avoid excess moisture.

What’s the difference between bay scallops and sea scallops?

Sea scallops are larger and better for baking. Bay scallops are smaller and cook faster—if I use them, I reduce the baking time.

How do I get a golden crust?

Using panko breadcrumbs and drizzling with olive oil helps achieve that golden, crispy top. I also broil for 1–2 minutes at the end if needed.

Can I make this dish dairy-free?

Yes, I use olive oil in place of butter and skip the cheese. It still turns out flavorful and delicious.

What should I serve with baked scallops?

I usually pair them with rice, mashed potatoes, pasta, or a green salad. Crusty bread is perfect for soaking up the garlic butter.

Conclusion

Garlic Butter Baked Scallops are one of my go-to dishes when I want something simple, elegant, and full of flavor. I love the tender texture, the buttery garlic sauce, and the golden topping. It’s the kind of meal that feels luxurious but takes almost no effort to prepare.

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