Oh, let me tell you about a dish that never fails to impress—Garlic Butter Baked Scallops. The very first time I made them, it was a chilly Sunday evening, and I wanted something cozy but elegant. I had some fresh scallops in the fridge and a stick of butter begging to be used. The moment I combined garlic with that melted butter and spooned it over the scallops, I knew I was onto something magical. My kitchen smelled like a fancy seafood bistro, and my husband couldn’t stop raving about them for days.
There’s just something so satisfying about the way scallops soak up that garlicky, buttery goodness. They come out of the oven perfectly tender with a golden crust on top—pure perfection in every bite. The best part? They take barely any time to prepare, so you can whip them up for a weeknight dinner or a special occasion without breaking a sweat.
What I love most about baked scallops is how they adapt to whatever mood I’m in. Sometimes I’ll add a pinch of chili flakes for a little heat, or I’ll sprinkle them with fresh herbs like parsley or chives for color and freshness. And let’s not forget that satisfying sizzle when they hit the hot oven—it’s like music to my ears.
What’s in Garlic Butter Baked Scallops?
Scallops: The star of the show—tender, sweet, and quick-cooking. I always go for large sea scallops; they’re plump and ideal for baking.
Butter: The base of that rich flavor. Unsalted butter gives me full control over seasoning, and when it melts with garlic, magic happens.
Garlic: Minced fresh garlic brings a bold, aromatic punch. It’s the flavor backbone of this dish.
Lemon Juice: A splash of lemon brightens everything up and balances the richness of the butter.
Breadcrumbs: A light sprinkle on top creates a golden, crispy crust that contrasts beautifully with the tender scallops.
Parsley: For freshness and color. It adds that final touch that makes the dish look and taste refined.
Salt and Pepper: Essential for bringing out all the other flavors. A simple seasoning that makes a big difference.
Paprika (optional): Adds a subtle smoky note and beautiful color to the finished dish.
Is Garlic Butter Baked Scallops Good for You?
Absolutely! Scallops are a great source of lean protein and essential minerals.
Scallops: High in protein, low in fat, and packed with vitamin B12, selenium, and zinc—all essential for a healthy metabolism.
Garlic: Known for its immune-boosting and heart-friendly properties, garlic also adds depth of flavor without extra calories.
Butter: When used in moderation, butter adds flavor and helps absorb fat-soluble vitamins. For a lighter option, you can reduce the quantity or swap in olive oil.
Lemon Juice: Full of vitamin C and helps enhance the natural flavors of seafood.
So, if you’re looking for a quick, elegant, and absolutely mouthwatering dish, these Garlic Butter Baked Scallops will not disappoint. Whether you’re cooking for a crowd or treating yourself, this recipe brings restaurant-quality flavor right to your home kitchen.
Ingredients
– 1 lb large sea scallops, patted dry
– 4 tbsp unsalted butter, melted
– 3 cloves garlic, minced
– 1 tbsp fresh lemon juice
– 1/4 cup breadcrumbs
– 2 tbsp fresh parsley, chopped
– Salt and pepper to taste
– 1/2 tsp paprika (optional)
Serves: 2–4 people depending on portion size. (But let’s be honest—everyone always wants seconds!)
How to Make Garlic Butter Baked Scallops
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Preheat the oven to 400°F (200°C). Lightly grease a baking dish or use a cast iron skillet for even heat distribution.
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Prepare the garlic butter sauce by combining the melted butter, minced garlic, and fresh lemon juice in a small bowl. Stir well to blend the flavors.
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Arrange the scallops in a single layer in your prepared baking dish. Make sure they aren’t overlapping to ensure even cooking.
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Season the scallops generously with salt and pepper. If you’re using paprika, sprinkle it lightly across the top for extra color and a subtle kick.
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Spoon the garlic butter mixture evenly over each scallop. Make sure each one is well-coated so they soak in that buttery, garlicky goodness while baking.
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Sprinkle breadcrumbs over the scallops. This step is optional but adds a delicious crispy texture on top that contrasts perfectly with the tender seafood underneath.
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Bake for 15 to 18 minutes, or until the scallops are opaque and cooked through. If you like a golden top, you can broil them for an additional 1 to 2 minutes at the end—just keep an eye on them.
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Remove from the oven and sprinkle freshly chopped parsley on top for a burst of freshness and color.
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Serve immediately, preferably with lemon wedges on the side, and enjoy that irresistible aroma while it’s still hot!
Pro Tips and Creative Variations
– Add heat: Want a spicy twist? A pinch of chili flakes or cayenne pepper will give it a little fire.
– Try herb butter: Mix chopped thyme, rosemary, or basil into the butter for an aromatic upgrade.
– Make it a full meal: Serve these scallops over rice, mashed potatoes, or a light pasta tossed in olive oil and herbs for a more complete plate.
– Go low-carb: Replace breadcrumbs with crushed almonds or parmesan cheese for a grain-free version that still delivers crunch.
– Use mini ramekins: For a party or dinner gathering, bake individual portions in small ramekins—perfect for presentation and easy serving.
– Drizzle with extra lemon: A final drizzle of lemon juice before serving brightens the flavors even more and balances out the butteriness.
This recipe is my go-to whenever I need something quick but still impressive. There’s very little prep, and the result feels fancy enough for a date night or special dinner with friends. Plus, it’s endlessly adaptable depending on what you have on hand.
I’d love to know how yours turn out—did you stick with the classic version or try a twist of your own? Either way, once you’ve made Garlic Butter Baked Scallops at home, you’ll wonder why you ever paid restaurant prices for them. Happy baking!
How to Make Garlic Butter Baked Scallops (Extended Guide)
When I really want to take my time and enjoy the cooking process, I slow down and savor each step of this recipe. So here’s a deeper dive into how I prepare Garlic Butter Baked Scallops, with all my personal tips and extra details to help you perfect it.
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Start with quality scallops. I always choose large sea scallops because they bake beautifully and don’t shrink too much in the oven. First, I rinse them under cold water and then pat them completely dry with paper towels. This step is crucial—moisture will prevent that lovely caramelized edge we’re going for.
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Make the garlic butter. In a small bowl, I melt the butter gently in the microwave or on the stovetop. I don’t let it sizzle—just melt until smooth. Then I stir in freshly minced garlic and lemon juice. I like to let that sit for a few minutes so the garlic really infuses the butter with its rich flavor.
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Set the stage. I preheat the oven to 400°F (200°C) and lightly grease my favorite ceramic baking dish. I often use a cast iron skillet too—it retains heat and gives the scallops an even cook with a little bit of crispy edge.
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Line up the scallops. I lay the scallops flat in the dish, spaced just enough so they’re not crowded. Overlapping scallops steam instead of bake, and we want those edges to roast gently.
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Season generously. I sprinkle salt and black pepper evenly over the scallops. For a warm, smoky note, I add a dusting of paprika—it gives color and depth. You can even add a touch of garlic powder if you’re a true garlic lover like me.
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Drizzle the garlic butter. Using a spoon, I pour the garlic butter over each scallop, making sure they all get an even share. I usually scrape up the garlic bits and spread them out too, so every bite is infused with flavor.
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Add the crunch. I lightly sprinkle breadcrumbs across the top. Not too much—just enough to create a delicate golden crust. You can use plain or seasoned breadcrumbs. Sometimes I mix them with a little grated Parmesan for extra richness.
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Into the oven. I bake them uncovered for about 15 to 18 minutes. The scallops should turn opaque and firm to the touch, but not rubbery. If I’m in the mood for a crispier top, I turn on the broiler for 1 to 2 minutes right at the end. Keep an eye on them during this time—they brown fast!
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Final flourish. Right out of the oven, I garnish with chopped fresh parsley. It adds a fresh touch and a little pop of color that makes the whole dish look polished.
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Serve and enjoy. I love serving these scallops hot with a side of lemon wedges and maybe a quick green salad. Sometimes I pair them with roasted veggies or creamy mashed potatoes. If I’m hosting dinner, I’ll make couscous or buttered noodles—it all works.
Helpful Variations I Use All the Time
– Lemon zest boost: A little lemon zest in the butter adds a bright, citrusy lift.
– Nut topping: Crushed almonds or pistachios can take the texture up a notch and give the topping a gourmet twist.
– Cheesy topping: Mixing in a little grated cheese with the breadcrumbs gives the scallops a melt-in-your-mouth finish.
– Garlic confit version: If you’re fancy like that, use slow-cooked garlic cloves instead of raw garlic in the butter—it adds a deeper, mellow sweetness.
– Frozen scallops tip: If using frozen scallops, I thaw them overnight in the fridge and dry them thoroughly before baking. Excess moisture will ruin the texture.
– Meal prep magic: You can prep everything in advance—scallops in the dish, garlic butter in a container. Just store both in the fridge and assemble right before baking.
Once you get the hang of this recipe, it becomes second nature. You’ll love how versatile and foolproof it is. I still get excited every time I make it—it smells like heaven, looks like a dream, and tastes like a five-star restaurant dish.
Whether you’re making it for a quick weeknight dinner or a fancy weekend treat, Garlic Butter Baked Scallops always deliver. Let me know what twist you put on it—I’m always on the hunt for new variations to try!
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Garlic Butter Baked Scallops
- Total Time: 28 minutes
- Yield: 3–4 servings 1x
Description
Garlic Butter Baked Scallops are one of those dishes that look fancy but come together effortlessly. Large, tender scallops are baked in a rich garlic butter sauce, topped with golden breadcrumbs for the perfect bite. Whether served as an appetizer or a main dish, they’re sure to impress your family or dinner guests. This recipe is quick, delicious, and full of flavor.
Ingredients
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1 lb large sea scallops
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4 tablespoons unsalted butter, melted
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3 cloves garlic, minced
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2 tablespoons lemon juice
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Salt and black pepper to taste
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1/2 teaspoon paprika
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1/4 cup breadcrumbs
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1 tablespoon chopped fresh parsley (for garnish)
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Lemon wedges for serving (optional)
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
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Pat scallops dry with paper towels and arrange them in a single layer in the dish.
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In a bowl, mix melted butter, minced garlic, and lemon juice.
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Pour the garlic butter over the scallops evenly.
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Season with salt, pepper, and paprika.
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Sprinkle breadcrumbs over the top for a light, crisp texture.
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Bake uncovered for 15–18 minutes, or until scallops are opaque and slightly golden.
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Optional: Broil for 1–2 minutes for extra crispiness.
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Remove from oven, garnish with parsley, and serve hot with lemon wedges.
Notes
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For extra crunch, mix chopped nuts like almonds or pistachios with the breadcrumbs.
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If using frozen scallops, thaw completely and dry well before baking.
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You can prep the butter sauce ahead and store it in the fridge until ready to use.
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Avoid overbaking to keep the scallops tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
Frequently Asked Questions About Garlic Butter Baked Scallops
1. Can I use frozen scallops for this recipe?
Yes, you absolutely can! If you’re using frozen scallops, just make sure to thaw them completely before baking. I usually leave them in the fridge overnight to defrost slowly, then pat them dry with paper towels. Drying them is super important—it helps you get that beautiful, lightly golden top without steaming the scallops in their own moisture.
2. How do I know when scallops are fully cooked?
Great question! Scallops are done when they turn opaque and feel firm but still slightly springy to the touch. Be careful not to overcook them—overcooked scallops become rubbery and lose their natural sweetness. I find that 15 to 18 minutes at 400°F (200°C) is just right for large sea scallops. If you want a golden top, you can broil them for an extra minute or two at the end.
3. What can I serve with garlic butter baked scallops?
These scallops pair beautifully with all sorts of sides. I love serving them over creamy mashed potatoes, a bed of sautéed spinach, or a simple pasta tossed in olive oil and lemon zest. They also go really well with rice pilaf, roasted vegetables, or even a fresh green salad. If I’m going low-carb, I’ll pair them with cauliflower mash or zucchini noodles.
4. Can I make these scallops ahead of time?
Sort of! While I don’t recommend baking them ahead of time (they’re best fresh out of the oven), you can definitely prep the ingredients in advance. Just arrange the scallops in the baking dish, make your garlic butter mixture, and store both in the fridge separately. When you’re ready to cook, spoon the butter over the scallops, top with breadcrumbs, and pop them in the oven. Easy and stress-free!