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Baked Garlic Butter Scallops Recipe Easy, Creamy & Delicious Seafood Starter

Baked Garlic Butter Scallops Recipe | Easy, Creamy & Delicious Seafood Starter

A quick and easy recipe perfect for weeknights. Healthy yet indulgent with lean protein and creamy garlic butter. Step by step cooking ensures foolproof results. Pairs beautifully with pasta, bread, or salad. Ideal for dinner parties, romantic meals, or a family treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Seafood Recipes
Cuisine: American, Continental
Ingredients Method Notes

Ingredients
  

  • Main Ingredients:
  • 1 lb 450 g large scallops (fresh or frozen, thawed and patted dry)
  • 4 tbsp 60 g unsalted butter, melted
  • 3 cloves garlic minced (or 1 tsp garlic paste)
  • ½ cup 50 g grated Parmesan cheese
  • 2 tbsp 30 g breadcrumbs (panko or regular)
  • 2 tbsp 30 ml fresh lemon juice (or lime juice)
  • 2 tbsp 10 g fresh parsley, chopped
  • Optional Add-ins:
  • 1 tsp red chili flakes for spice
  • 2 tbsp white wine adds depth of flavor
  • Substitutions:
  • Olive oil 30 ml can replace butter for a lighter version.
  • Gluten-free breadcrumbs for a gluten-free option.

Method
 

  1. Follow these step-by-step instructions to get perfectly baked scallops:
  2. Preheat oven to 200°C / 400°F. Lightly grease a baking dish or line with parchment paper.
  3. Prepare scallops: Rinse scallops under cold water, pat dry with a paper towel. Removing excess moisture helps them bake evenly.
  4. Make garlic butter sauce: In a small saucepan, melt butter (60 g) on medium heat. Add minced garlic and cook for 1-2 minutes until fragrant (not browned).
  5. Mix topping: In a bowl, combine Parmesan cheese, breadcrumbs, parsley, and a pinch of salt & pepper.
  6. Assemble scallops: Place scallops in a single layer in the baking dish. Pour garlic butter evenly over them.
  7. Add lemon juice over the top for brightness. Sprinkle the breadcrumb-Parmesan mix.
  8. Optional step: Add a splash of white wine around the scallops for extra flavor.
  9. Bake scallops in the preheated oven for 12-15 minutes, until they turn opaque and tender. Avoid over-baking.
  10. Check doneness: Scallops should be firm but not rubbery, with a golden crust on top.
  11. Rest briefly: Let scallops rest for 2 minutes before serving, so the juices redistribute.
  12. Serve hot with garlic bread, a green salad, or creamy pasta.

Notes

Variations

  • Spicy: Add chili flakes or cayenne pepper to the breadcrumb mix.
  • Gluten-free: Use almond flour or GF breadcrumbs.
  • Vegan twist: Substitute scallops with king oyster mushrooms and use vegan butter.

Substitutions

  • Butter → Olive oil or avocado oil.
  • Parmesan → Nutritional yeast for dairy-free.

Make-Ahead & Storage

  • Prepare the garlic butter mixture up to 2 days in advance.
  • Store baked scallops in an airtight container in the fridge for up to 2 days.
  • Reheat in oven at 180°C / 350°F for 5-7 minutes (avoid microwave).

Troubleshooting & Common Mistakes

  • Rubbery scallops: Over-baked; reduce time.
  • Watery scallops: Not dried properly before baking.
  • Bland taste: Add more lemon juice or season generously.

Tools & Equipment

  • Oven (preheated to 200°C / 400°F)
  • Small saucepan (for garlic butter)
  • Baking dish (ceramic or glass)
  • Whisk and mixing bowls

Serving Ideas

  • With garlic bread and fresh salad.
  • Over linguine or fettuccine pasta.
  • Pair with a glass of chardonnay or sauvignon blanc.