Garlic Butter Baked Scallops
Ingredients
Serves 4 as an appetizer, 2 as a main
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500g (1 lb) large sea scallops (fresh or thoroughly thawed if frozen)
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4 tbsp (60g) unsalted butter, melted
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4 cloves garlic, minced (about 2 tsp)
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2 tbsp olive oil
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2 tbsp fresh lemon juice, plus wedges for serving
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1 tbsp dry white wine (optional)
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¼ tsp red pepper flakes (optional, for gentle heat)
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¼ cup (25g) freshly grated Parmesan cheese
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2 tbsp panko breadcrumbs (optional, for extra crunch)
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2 tbsp fresh parsley, finely chopped
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Salt and freshly ground black pepper
Method
1. Prep and Preheat
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Position an oven rack in the upper third, about 6 inches from the broiler. Preheat the broiler to high.
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If scallops have a small, tough side muscle (a little rectangular tag), peel it off and discard. Pat the scallops extremely dry with paper towels — this is essential for browning.
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Lightly butter a shallow baking dish or individual gratin dishes just large enough to hold the scallops in a single layer.
2. Season the Scallops
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Arrange the scallops in the prepared dish in a single layer, leaving a little space between them. Season lightly with salt and pepper.
3. Make the Garlic Butter
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In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, white wine (if using), and red pepper flakes.
4. Assemble
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Spoon the garlic butter mixture evenly over each scallop.
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Sprinkle the Parmesan cheese over the tops. If using panko for extra crunch, mix it with a tiny drizzle of olive oil first, then sprinkle over the Parmesan.
5. Broil
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Place the dish under the broiler and cook for 8-10 minutes (depending on scallop size), until the scallops are opaque, firm to the touch, and the tops are bubbling and deeply golden. Do not overcook — scallops should be just cooked through, still tender and succulent in the center.
6. Finish and Serve
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Remove from the oven and immediately sprinkle with fresh parsley. Serve straight from the baking dish with lemon wedges and crusty bread to soak up every drop of the garlic butter.
What to Serve with Garlic Butter Baked Scallops
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Angel hair pasta tossed with olive oil and the pan juices
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Crusty baguette for sopping
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Simple green salad with a bright lemon vinaigrette
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Sautéed spinach or asparagus
Tips for Perfect Scallops
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Dry thoroughly — wet scallops steam, not sear. The dry surface helps them brown under the broiler.
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Don’t overcrowd — leave space so the tops caramelize rather than steam.
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Watch the clock — scallops go from tender to rubbery quickly. At the 8-minute mark, check for doneness: they should be milky white and slightly firm with a springy touch.