Garlic Butter Baked Scallops

Garlic Butter Baked Scallops deliver an easy yet elegant main course packed with tender sweetness and rich garlicky flavor. This dish quickly became my go to for special dinners and cozy weeknights alike because it looks impressive but comes together with almost no effort.

I first whipped these up for an anniversary dinner at home and my partner could not believe they came from my tiny kitchen. Now we make them any time we want something celebratory with a glass of wine.

Ingredients

• Sea scallops: Fresh and dry packed scallops are best for sweetness and tenderness. Pat them dry to ensure caramelized edges
• Unsalted butter: Richness is the backbone and unsalted lets you season to your taste
• Garlic: Use fresh garlic for the boldest aroma. Mince it fine for even distribution
• Fresh parsley: Chopped for freshness and color. Choose bright green parsley for best flavor
• Lemon juice: Use freshly squeezed for bright acidity that cuts through the butter
• Salt: Essential to bring out the scallops' flavor. Try sea salt for the purest taste
• Black pepper: Freshly cracked adds a subtle bite. Use a pepper mill for best results
• Paprika: Sweet or smoked adds depth and a pop of color. Spanish smoked paprika is heavenly here
• Breadcrumbs: Optional crunchy topping. Choose panko for an extra crisp finish
• Lemon wedges: For serving and a final hit of brightness. Pick heavy lemons for juiciness

Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Giving it enough time to get fully hot will help your scallops cook quickly and evenly for a delicate texture instead of rubbery edges

Prepare the Garlic Butter Mixture:

Melt your butter fully, then stir in the minced garlic, chopped parsley, fresh lemon juice, plus salt black pepper and paprika. Make sure everything is evenly mixed so each scallop gets a good hit of flavor. If using unsalted butter, taste your mixture and adjust salt as you like

Arrange the Scallops:

Lay the dried scallops in a single layer in your baking dish. Keeping them in one layer helps them cook at the same rate so none overdo or underdo. Leave just a bit of space between each for gorgeous browning

Add the Garlic Butter:

Spoon your garlic butter mixture carefully over each scallop. Wiggle your dish a little to let the butter slide underneath too. If you want extra texture, sprinkle the breadcrumbs evenly across the top right now

Bake the Scallops:

Slide your dish onto the oven’s middle rack. Bake for twelve to fifteen minutes. The scallops are ready once they turn opaque and spring back gently when pressed. Avoid letting them go too long as overbaking leads to a chewy result

Serve and Enjoy:

Rest the scallops for two minutes out of the oven to let the juices settle. Plate them up and garnish with fresh lemon wedges. Serve immediately so you can enjoy every bite at its juiciest and tenderest

Paprika is my favorite ingredient in this dish the hint of smoky flavor with garlic butter makes each bite irresistible. I remember my niece trying scallops for the first time and declaring these were better than any restaurant.

Storage Tips

Keep leftovers in a tightly sealed container in the fridge for up to two days. For best texture reheat gently in a low oven covered with foil or in a skillet with a splash of extra butter. Scallops do not freeze well once cooked as they can turn tough but the raw ones freeze great if you need to stock up in advance.

Ingredient Substitutions

If you cannot find sea scallops you can use small bay scallops but check at eight to ten minutes as they cook faster. Dried parsley works if fresh is not available use half the amount. Gluten free panko or cracker crumbs make this dish celiac friendly.

Serving Suggestions

Pair with a crisp green salad and fresh baguette to soak up every drop of garlic butter. These scallops also shine over angel hair pasta or alongside steamed asparagus. I sometimes spoon them over creamy risotto for a truly luxurious dinner.

Cultural and Seasonal Notes

Scallops are a time honored treat in many coastal cultures from French gratins to New England bakes. This dish works year round but is especially nice in winter when rich flavors bring comfort. When lemons and parsley are at their brightest in spring the flavors really sing.

Once you make this you will come back to it every time you want something easy and impressive. It is a winning recipe for both special occasions and simple nights at home.

Recipe FAQs

→ How do I prevent scallops from turning rubbery?

Bake until just opaque and firm—about 12-15 minutes. Avoid overcooking, as this can toughen the scallops.

→ Can I use frozen scallops?

Yes, but thaw them thoroughly and pat dry to remove excess moisture for the best texture and flavor.

→ What can I substitute for fresh parsley?

Dried parsley works in a pinch, or try chives or fresh dill for a different herbal note.

→ Is it necessary to use breadcrumbs?

No, breadcrumbs add a crunchy topping but are optional. You may use panko or omit them altogether.

→ How should I serve baked scallops?

Pair with a light salad, steamed vegetables, or crusty bread to soak up the savory garlic butter sauce.

→ Can I prepare the garlic butter ahead of time?

Yes, the butter mixture can be made ahead and refrigerated until ready to assemble and bake.