Description
Garlic Butter Baked Scallops is a simple and delicious seafood recipe featuring tender sea scallops baked in a rich garlic butter sauce and topped with a crispy Parmesan panko crust. This easy-to-make dish is perfect for a quick weeknight dinner or an elegant meal, served with fresh lemon wedges to brighten the flavors.
Ingredients
Scale
Scallops
- 1 1/2 pounds sea scallops, patted dry
Garlic Butter Sauce
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Additional
- 1 tablespoon lemon juice
- Lemon wedges, for serving
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a shallow baking dish or individual ramekins to prevent sticking.
- Make Garlic Butter: In a small bowl, combine the melted butter with minced garlic, stirring well to infuse the flavors.
- Arrange Scallops: Place the sea scallops in a single layer in the prepared baking dish, ensuring even spacing for uniform cooking.
- Apply Garlic Butter: Drizzle the garlic butter mixture evenly over the scallops, coating each one to impart rich flavor while baking.
- Prepare Topping: In a separate bowl, mix the panko breadcrumbs, grated Parmesan, salt, pepper, and chopped parsley thoroughly.
- Add Topping: Sprinkle the breadcrumb mixture evenly over the scallops to create a crunchy, savory crust.
- Finish with Lemon: Drizzle the tablespoon of lemon juice over the topped scallops for a bright, fresh balance of flavors.
- Bake Scallops: Bake in the preheated oven for 15 to 18 minutes, or until the scallops turn opaque and the topping is golden brown and crisp.
- Optional Broil: For an extra crispy topping, broil the scallops for 1 to 2 minutes more, watching carefully to avoid burning.
- Serve: Serve immediately with fresh lemon wedges to squeeze over the scallops for enhanced flavor.
Notes
- Pat scallops thoroughly dry before cooking to prevent excess moisture and ensure proper browning.
- Bay scallops can be used instead of sea scallops, but reduce the baking time by a few minutes to avoid overcooking.
- This dish pairs well with pasta, rice, or steamed vegetables for a complete meal.