Easy Garlic Butter Baked Scallops with Parmesan Crust

Do you often shy away from cooking shellfish at home because it feels like a “restaurant-only” luxury? You aren’t alone. Many home cooks worry about turning expensive seafood into rubbery disappointments. However, this Garlic Butter Baked Scallops recipe is here to change that narrative completely.

Forget the stress of perfect searing; the oven does all the heavy lifting here. Imagine tender, sweet sea scallops topped with a golden, crispy Parmesan-panko crust, swimming in a pool of savory garlic butter. It is elegant enough for a romantic date night but simple enough for a busy weeknight dinner. In fact, this oven-roasted seafood dish comes together in less than 25 minutes. If you are looking for a foolproof way to impress your guests without spending hours in the kitchen, you have found it. Let’s dive into how to make the best baked scallops you’ve ever tasted.

Ingredients List

To achieve that perfect balance of tender meat and crispy topping, quality ingredients matter. Here is what you will need:

this now & bake later ❤️

Timing

This recipe is incredibly fast, making it a “back pocket” favorite for quick gourmet meals.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (This is about 50% faster than making a pot of Bolognese sauce!)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). While the oven heats, lightly grease a small baking dish or a cast-iron skillet with a little butter or olive oil.

• Tip: Ensure your oven is fully up to temperature before putting the seafood in to ensure the topping crisps up before the scallops overcook.

Step 2: Dry the Scallops

Pat your sea scallops dry thoroughly with paper towels. This is the most critical step! If the scallops are wet, they will steam rather than bake, leading to a soggy texture.

• Check: Look for the small, tough rectangular tag of muscle on the side of the scallop (the “foot”) and peel it off if the fishmonger hasn’t already.

Step 3: Arrange and Season

Place the scallops into your prepared baking dish. Arrange them in a single layer, ensuring they are not touching each other. This allows heat to circulate evenly. Season the tops generously with salt and freshly ground black pepper.

Step 4: Create the Garlic Butter Topping

In a small mixing bowl, whisk together the melted butter, minced garlic, breadcrumbs (Panko works best for texture), and grated Parmesan cheese. The mixture should look like wet sand.

• Flavor Boost: For an extra kick, add a pinch of smoked paprika or lemon zest to this mixture.

Step 5: Top the Scallops

Spoon a generous amount of the garlic butter mixture onto each scallop. Press the topping down gently with the back of the spoon to ensure it sticks and forms a nice crust during baking.

Step 6: Bake to Perfection

Bake in the preheated oven for 12–15 minutes. You are looking for the scallops to turn opaque and firm, and for the breadcrumb topping to become golden brown.

• Visual Cue: If the scallops are cooked but the top isn’t brown enough, broil for the last 30-60 seconds, watching closely to prevent burning.

Step 7: Garnish and Serve

Remove from the oven and serve immediately. Garnish with chopped fresh parsley and squeeze fresh lemon juice over the top just before eating to brighten the flavors.

Nutritional Information

Scallops are a fantastic source of lean protein. Here is an estimated nutritional breakdown per serving (approx. 4 oz scallops):

• Calories: ~280 kcal
• Protein: 22 g
• Fat: 18 g (Saturated: 9 g from butter)
• Carbohydrates: 10 g
• Cholesterol: 60 mg
• Sodium: 480 mg

Data Insight: Scallops are rich in Vitamin B12 and magnesium, supporting heart health and energy levels.

Healthier Alternatives

If you are watching your intake or have dietary restrictions, here are some easy swaps:

• Low Carb / Keto: Swap the breadcrumbs for crushed pork rinds or simply increase the Parmesan cheese ratio. This maintains the crunch without the carbs.
• Gluten-Free: Use almond flour or certified gluten-free Panko breadcrumbs instead of regular breadcrumbs.
• Dairy-Free: Substitute the butter for high-quality olive oil or melted plant-based butter, and use nutritional yeast or a vegan cheese alternative instead of Parmesan.
• Lower Fat: Reduce the butter to 2 tablespoons and mix with a little olive oil. Use whole wheat breadcrumbs for added fiber.

Serving Suggestions

This dish pairs beautifully with sides that can soak up the delicious garlic butter sauce.

• The Classic: Serve over a bed of angel hair pasta or linguine tossed with olive oil and herbs.
• Low Carb: Pair with roasted asparagus or cauliflower mash for a light, keto-friendly dinner.
• Comfort Food: Serve alongside creamy mashed potatoes and crusty French bread to mop up every drop of the sauce.
• Wine Pairing: A crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness of the butter perfectly.

Common Mistakes to Avoid

Scallops are delicate, so avoiding these pitfalls ensures a restaurant-quality result:

• Using Wet Scallops: This prevents browning and causes the breadcrumbs to get soggy. Solution: Spend the extra minute patting them bone-dry with paper towels.
• Overbaking: This turns sweet scallops into rubbery pucks. Solution: Pull them out as soon as they are opaque. They will continue to cook slightly from residual heat.
• Crowding the Pan: If they touch, they steam. Solution: Use a large enough dish so there is space between each scallop.
• Ignoring the “Foot”: The side muscle is tough and chewy. Solution: Check every scallop and peel off that little tag of muscle before cooking.

Storing Tips

Seafood is always best enjoyed fresh, but if you have leftovers, here is how to handle them.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Avoid the microwave, which will make the scallops rubbery. Reheat gently in a skillet over low heat with a splash of water or butter, or place them back in a 300°F oven for 5-7 minutes until just warm.
• Freezing: We do not recommend freezing cooked scallops, as the texture degrades significantly upon thawing.

Conclusion

This Garlic Butter Baked Scallops recipe proves that gourmet cooking doesn’t have to be complicated. With just a handful of ingredients and 25 minutes, you can create a meal that looks and tastes like it came from a high-end seafood kitchen. The combination of sweet, tender meat and the savory crunch of the Parmesan topping is simply irresistible.

We hope you enjoy making and savoring this dish as much as we do. Try it out and let us know in the comments how it turned out for you! Did you add a spicy kick with cayenne? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use bay scallops instead of sea scallops?

Yes, but the timing will change. Bay scallops are much smaller and sweeter. If using them, reduce the baking time to roughly 8–10 minutes to avoid overcooking them. They are better suited for tossing in pasta than baking individually.

Q2. Should I use fresh or frozen scallops?

Fresh is always best for texture, but high-quality frozen scallops work well too. If using frozen, thaw them in the refrigerator overnight. Crucial: Frozen scallops release more water, so be extra diligent about patting them dry before baking.

Q3. How do I know when scallops are done?

The scallops should be opaque (milky white) rather than translucent. They should feel slightly firm to the touch with a little bit of spring, similar to the feeling of the tip of your nose. If they are rock hard, they are overcooked.

Q4. Can I prepare this ahead of time?

You can prepare the breadcrumb topping up to 2 days in advance and store it in the fridge. However, assemble the dish (putting the topping on the scallops) just before baking to prevent the breadcrumbs from absorbing moisture and getting soggy.

Easy Garlic Butter Baked Scallops with Parmesan Crust

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• Author: Evelyn Marcella Rivera
• Total Time: 25 minutes
• Yield: 4 Servings 1x

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Description

Do you often shy away from cooking shellfish at home? This recipe changes the narrative completely. Forget the stress of perfect searing; the oven does all the heavy lifting here. Imagine tender, sweet sea scallops topped with a golden, crispy Parmesan-panko crust, swimming in a pool of savory garlic butter. It is elegant enough for a romantic date night but simple enough for a busy weeknight dinner, coming together in less than 25 minutes.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb Sea Scallops; cleaned, side muscle removed, and patted dry
• 4 tbsp Unsalted Butter, melted
• 3 cloves Garlic, freshly minced
• 0.5 cup Breadcrumbs (Panko recommended)
• 0.25 cup Parmesan Cheese, freshly grated
• To taste Salt and Freshly Ground Black Pepper
• 1 tbsp Parsley, chopped
• Lemon Wedges (for serving)

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Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a small baking dish or cast-iron skillet with butter or olive oil.
2. Dry the Scallops: Pat the scallops dry thoroughly with paper towels. Remove the small, tough rectangular side muscle (“foot”) if present.
3. Arrange and Season: Place scallops in the baking dish in a single layer, ensuring they do not touch. Season the tops generous with salt and pepper.
4. Create Topping: In a small bowl, whisk together the melted butter, minced garlic, breadcrumbs, and Parmesan cheese until the mixture resembles wet sand.
5. Top the Scallops: Spoon a generous amount of the garlic butter mixture onto each scallop. Press gently with the back of the spoon to adhere.
6. Bake: Bake for 12–15 minutes. The scallops should turn opaque and firm, and the topping should be golden brown.
7. Serve: Remove from oven immediately. Garnish with chopped parsley and serve with fresh lemon wedges to brighten the flavors.

Notes

• Dryness is Critical: You must pat the scallops completely dry. If they are wet, they will steam rather than roast, resulting in a rubbery texture.
• Broil Option: If the scallops are cooked through but the topping isn’t browned enough for your liking, broil for the last 30-60 seconds. Watch closely to prevent burning!
• Flavor Boost: For an extra kick, add a pinch of smoked paprika or lemon zest to the breadcrumb mixture in step 4.
• Oven Temp: Ensure the oven is fully preheated before adding the seafood so the crust crisps up before the delicate meat overcooks.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Seafood, Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4 oz
• Calories: 280 kcal
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Carbohydrates: 10 g
• Protein: 22 g
• Cholesterol: 60 mg