Garlic Butter Baked Scallops
Tender sea scallops baked in a rich garlic-butter sauce and topped with golden breadcrumbs for a simple yet elegant seafood dish.
Equipment
- Baking dish (around 9×9 or equivalent)
- Small saucepan
- Mixing Bowl
Ingredients
Scallops & Butter Sauce
- 1 lb large sea scallops patted dry
- 4 tbsp unsalted butter melted
- 3 cloves garlic minced
- 1 tsp lemon juice
- ¼ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Topping
- ¼ cup breadcrumbs for topping (optional)
- 1 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400 °F (200 °C). Lightly grease a baking dish large enough to hold the scallops in a single layer.
- In a small bowl, combine the melted butter, minced garlic, lemon juice, paprika, salt and black pepper. Stir well.
- Pat the scallops completely dry with paper towels (important for good browning). Place them in the prepared dish in one layer.
- Pour the garlic butter mixture evenly over the scallops. If using, sprinkle the breadcrumbs and chopped parsley on top.
- Bake for about 12-15 minutes, or until the scallops are opaque throughout and the tops are lightly golden. Avoid over-cooking so they stay tender.
- Remove from the oven, let rest for 1 minute, then serve immediately. Garnish with extra parsley or lemon wedges if desired.
Notes
Use “dry-packed” scallops rather than ones soaked in phosphates for best results (that will help avoid excess moisture). Patting them thoroughly dry helps ensure they bake rather than steam. Overcooking scallops causes a rubbery texture.