Tender, Juicy & Packed With Buttery Garlic Goodness 🧄🧈
If you’re looking for a dish that feels restaurant-quality but takes only minutes to prepare, these Garlic Butter Baked Scallops are the perfect choice. They’re fragrant, tender, and irresistibly rich — finished with a golden crispy topping that makes every bite absolutely unforgettable.
Whether you’re planning a romantic dinner, a holiday feast, or simply craving something luxurious yet easy, this recipe delivers elegance without the effort. One bite, and you’ll understand why everyone says “OMG, don’t lose this recipe!”
⭐ Why You’ll Love This Recipe
Quick 20-minute recipe
Simple ingredients, big flavor
Buttery, garlicky, lemony perfection
Crispy panko–Parmesan topping
Ideal for weeknights or special occasions
Ingredients
1 lb sea scallops, cleaned & patted dry
4 tbsp unsalted butter, melted
3 garlic cloves, minced
2 tbsp lemon juice
2 tbsp fresh parsley, chopped
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
Salt & pepper, to taste
Lemon wedges, for serving
Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C) and lightly grease a baking dish.
2. Make the Garlic Butter
In a small bowl, whisk together:
melted butter
minced garlic
lemon juice
Set aside.
3. Season the Scallops
Arrange the scallops in a single layer in your baking dish.
Season lightly with salt and pepper.
4. Add the Topping
Pour the garlic butter mixture evenly over the scallops.
Then sprinkle with:
panko breadcrumbs
grated Parmesan
This creates the perfect golden crust.
5. Bake
Bake for 10–12 minutes, or until the scallops are opaque and the topping turns golden and crispy.
(Be careful not to overcook — scallops cook quickly!)
6. Serve
Garnish with chopped parsley and fresh lemon wedges.
Serve immediately while hot and buttery.
Chef’s Tips
🔥 Make it extra crispy: Broil for the last 1–2 minutes.
🍷 Perfect pairing: Serve with white wine, pasta, rice, or crusty bread.
🧈 Butter boost: Add a teaspoon of Dijon mustard for subtle depth.
Storage
Refrigerate: Up to 2 days
Reheat: Gently in a skillet with a splash of butter
Do not freeze: Scallops lose texture when frozen after cooking