Of course! Garlic Butter Baked Scallops are an incredibly delicious, elegant, and surprisingly easy dish to make. It’s perfect for a special dinner or a impressive appetizer.
The key is a hot oven, a simple but flavorful butter sauce, and not overcooking the delicate scallops.
Here is a comprehensive guide, from a classic recipe to pro tips for perfection.
The Ultimate Garlic Butter Baked Scallops
This recipe serves 2 as a main course or 4 as an appetizer.
Ingredients
· 1 pound (450g) fresh sea scallops (about 10-15 large scallops)
· 4 tablespoons unsalted butter, melted
· 4-5 cloves garlic, minced
· 2 tablespoons fresh parsley, finely chopped
· 1 tablespoon fresh lemon juice (plus extra lemon wedges for serving)
· 1/4 teaspoon salt (or to taste)
· 1/4 teaspoon black pepper
· 1/4 teaspoon paprika (optional, for color and a hint of smoke)
· A pinch of red pepper flakes (optional, for a little heat)
· 2 tablespoons dry white wine (like Sauvignon Blanc or Pinot Grigio, optional but recommended)
· 1/4 cup Panko breadcrumbs (optional, for a crispy topping)
Instructions
- Prep the Scallops: Pat the scallops very dry with paper towels. This is the most important step for getting a good sear and not steaming them. If your scallops have the small, tough side muscle (the “foot”), pinch it off and discard. Season both sides lightly with salt and pepper.
- Make the Garlic Butter Sauce: In a small bowl, combine the melted butter, minced garlic, lemon juice, parsley, salt, pepper, paprika, and red pepper flakes (if using). Stir well. If using white wine, you can add it to this mixture.
- Arrange the Scallops: Lightly grease a small baking dish (or an oven-safe skillet) with a bit of the butter sauce or olive oil. Arrange the scallops in a single layer, ensuring they aren’t crowded.
- Add the Sauce & Topping: Pour the garlic butter sauce evenly over the scallops. If using the Panko topping, mix the breadcrumbs with a tiny drizzle of the butter sauce (just enough to moisten) and sprinkle it over the top.
- Bake: Place the baking dish in the preheated oven and bake for 10-14 minutes. The cooking time depends entirely on the size of your scallops. They are done when:
· They are opaque and firm to the touch.
· The internal temperature reaches 115-120°F (45-49°C) for medium. They will continue to cook slightly after removal.
· Do not overcook, or they will become tough and rubbery. - Broil (Optional): For a more golden, caramelized top, switch your oven to broil for the last 1-2 minutes of cooking. Watch them closely to prevent burning!
- Serve Immediately: Remove from the oven. Spoon the delicious pan juices over the top. Garnish with extra fresh parsley and serve immediately with lemon wedges on the side.
Serving Suggestions
· Over Pasta: Toss the scallops and all the buttery pan sauce with cooked linguine or angel hair pasta. It’s divine.
· With Crusty Bread: A must-have for sopping up every last drop of that garlic butter sauce.
· With Zucchini Noodles (Zoodles): A low-carb option that works beautifully.
· With Rice: Serve over a bed of jasmine rice, risotto, or cauliflower rice.
· As an Appetizer: Serve them straight from the baking dish with small forks or toothpicks.
Pro Tips for Perfect Baked Scallops
- Buy Dry-Packed Scallops: Always ask for “dry-packed” scallops. “Wet-packed” scallops are treated with a phosphate solution that makes them absorb water. They won’t sear properly and will release a lot of white liquid while cooking.
- The “Dry” Secret: Patting the scallops thoroughly dry is non-negotiable. A wet scallop will steam instead of getting a nice texture.
- Don’t Overcook! Scallops cook very quickly. They are done as soon as they turn from translucent to opaque and feel firm. It’s better to slightly undercook them than to overcook them.
- Size Matters: Try to buy scallops that are similar in size so they cook evenly.
- Fresh Herbs are Best: While dried parsley can work in a pinch, fresh parsley and freshly squeezed lemon juice make a world of difference in this simple dish.
Variations to Try
· Creamy Parmesan: Stir 2 tablespoons of grated Parmesan cheese and 1 tablespoon of heavy cream into the butter sauce before pouring it over the scallops.
· Lemon-Herb: Add 1 teaspoon of fresh thyme or oregano to the butter sauce along with the parsley.
· Bacon & Scallops: Before baking, top each scallop with a small piece of cooked, crumbled bacon.
Enjoy your restaurant-quality Garlic Butter Baked Scallops! It’s a dish that is sure to impress.