Garlic Butter Baked Scallops


Tender, sweet sea scallops bathed in a rich, aromatic garlic butter sauce—this elegant yet easy dish bakes in under 15 minutes and delivers restaurant-quality flavor with minimal effort. Infused with fresh garlic, lemon juice, parsley, and a hint of paprika, then finished with a golden breadcrumb topping (optional), these scallops are juicy on the inside, slightly crisp on top, and utterly irresistible. Serve with crusty bread to soak up every drop of that luscious sauce.

Why You’ll Love This Recipe

This isn’t just another seafood side—it’s a gourmet centerpiece made simple. Inspired by French noix de Saint-Jacques and Italian garlicky preparations, this version skips the stovetop sear but keeps all the flavor. Whether you're cooking for date night, entertaining guests, or treating yourself, it’s fast, fancy, and foolproof.

Perfect for:

  • Quick weeknight dinners with a luxurious feel
  • Impressing guests without stress
  • Fans of garlic shrimp, lobster butter, or baked clams
  • Low-carb, gluten-free, or keto-friendly diets (skip breadcrumbs)

🍋 "I made this for my anniversary," said one home cook. "My partner thought I’d ordered takeout—but I cooked it while they set the table!"

Ingredients

For the Scallops & Sauce

  • 1 lb (450g) sea scallops, dry-packed, cleaned, and patted very dry
  • 4 tbsp (½ stick / 56g) unsalted butter, melted
  • 4 cloves garlic, finely minced (or pressed)
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice, freshly squeezed
  • ½ tsp salt
  • ¼ tsp black pepper, freshly ground
  • ¼ tsp paprika (smoked or sweet)

For the Topping (Optional)

  • ¼ cup (20g) breadcrumbs (plain or panko; use GF if needed)

For Serving

  • Lemon wedges (essential for brightness)
  • Warm crusty bread or baguette (for soaking up sauce)

✅ Optional Upgrade: Add 1 tbsp grated Parmesan to breadcrumbs for extra richness.

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 400°F (200°C).
  • Lightly grease a shallow baking dish or oven-safe skillet with olive oil or butter.

✅ Dry scallops = better texture —moisture prevents proper cooking.

2. Make the Garlic Butter Mixture

In a small bowl:

  • Whisk together melted butter, minced garlic, parsley, lemon juice, salt, pepper, and paprika until well blended.

✅ Don’t add breadcrumbs yet —they go on top later.

3. Arrange the Scallops

  • Place scallops in a single layer in the prepared dish, flat side down.
  • Pour the garlic butter mixture evenly over the top, making sure each scallop gets coated.

✅ No crowding! Leave space between them for even cooking.

4. Add Breadcrumb Topping (Optional)

  • If using, sprinkle breadcrumbs evenly over the scallops.
  • For extra crunch, toss crumbs with 1 tsp melted butter before sprinkling.

✅ Skip for low-carb/keto versions.

5. Bake Until Perfectly Cooked

  • Bake 12–15 minutes, until:
    • Scallops are opaque throughout
    • Edges are lightly golden
    • Internal temperature reaches ~145°F (63°C)

✅ Do not overcook —scallops turn rubbery when baked too long.

6. Rest & Serve

  • Remove from oven and let rest 2–3 minutes—this allows flavors to settle.
  • Squeeze fresh lemon juice over the top just before serving.

Serve immediately with:

  • Warm crusty bread for dipping
  • A crisp green salad or roasted asparagus
  • Chilled white wine or sparkling water

✅ Leftovers? Best eaten fresh—but reheat gently if needed.

You Must Know

  • Pat scallops dry —excess moisture causes steaming instead of baking.
  • Use dry-packed scallops —wet-packed ones are treated with preservatives and won’t brown properly.
  • Fresh garlic is key —bottled minced garlic lacks punch.
  • Tastes better the next day? Not recommended—best served immediately.
  • Freezer-friendly? Only before baking—freeze raw scallops properly stored.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently in the oven at 325°F for 5–7 minutes—avoid microwaving (can toughen scallops).
  • Freeze uncooked scallops only—never freeze after cooking.

Ingredient Substitutions

Sea scallops
Bay scallops (reduce time), shrimp, or halibut
Adjust cook time accordingly
Breadcrumbs
Crushed crackers, crushed nuts, or omit
For texture or dietary needs
Parsley
Cilantro or chives
Herb variation
Butter
Ghee or plant-based butter
Slight flavor change
Lemon juice
White wine vinegar or lime juice
Tangy alternative

Serving Suggestions

  • Serve family-style right in the baking dish.
  • Great for romantic dinners—pair with candles and wine.
  • Double the batch for entertaining.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Mediterranean coastal cuisine and French bistro traditions, this recipe celebrates how simple ingredients—butter, garlic, lemon, and fresh seafood—can become something luxurious. Found at seaside tables, creative kitchens, and intimate homes alike, it honors the joy of sharing food that feels both refined and real.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or work in batches.
  • Want more heat? Add red pepper flakes or cayenne to the butter mix.
  • Make ahead: Mix butter sauce 1–2 hours ahead. Store covered in the fridge. Bring to room temp before using.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen scallops?
A: Yes—if thawed completely in the fridge and patted very dry.

Q: Why did my scallops turn out rubbery?
A: Likely overcooked. Stick to 12–15 mins max.

Q: Is this gluten-free?
A: Yes—if skipping breadcrumbs or using certified GF ones.

Q: Can I broil for crispier topping?
A: Absolutely! Broil 1–2 mins at the end—watch closely!

Q: Can I air fry them?
A: Yes! Air fry at 375°F for 8–10 mins, shaking halfway.

Allergy Information

Contains: dairy (butter), shellfish (scallops).
Gluten-free option: Omit or use certified GF breadcrumbs.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed butter and seasonings.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

  • Calories: 210
  • Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 22g
  • Sodium: 480mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: These scallops don’t shout. They emerge golden from the oven, fragrant and inviting, saying everything a great meal should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with garlic, grace, and someone who says, “Let’s make it together.”