I usually make these when I’m craving something a little special but don’t want a complicated dinner. Scallops cook surprisingly quickly, and when you combine them with melted butter, garlic, Parmesan, breadcrumbs, lemon, and parsley, you end up with something that tastes like it came from a nice seafood restaurant.

Honestly, the best part is that the preparation is incredibly simple. The scallops stay tender and juicy underneath, while the Parmesan-breadcrumb topping gets beautifully golden and crisp.

If you’ve never made baked scallops at home before, this is a great recipe to start with.

Ingredients

Here’s everything you’ll need:

• 1 lb large scallops, patted very dry
• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• ¼ cup breadcrumbs
• ¼ cup Parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

A Quick Note About the Scallops

For this recipe, I recommend using large sea scallops rather than small bay scallops. Large scallops are meatier and hold up especially well to baking.

Most importantly, pat them very dry with paper towels before cooking. This helps prevent excess moisture and gives you a much better texture.

How to Make Garlic Butter Baked Scallops

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C).

Lightly grease a small baking dish or oven-safe skillet.

I like arranging the scallops in a single layer with a little space between them. You don’t want them crowded because that can cause them to release too much moisture while cooking.

Step 2: Prepare the garlic butter

Add the melted butter, minced garlic, and lemon juice to a small bowl.

Stir everything together.

Season lightly with salt and pepper.

I usually start with a small amount of salt because Parmesan can be salty too. You can always add more later.

Step 3: Arrange the scallops

Place the dry scallops in your prepared baking dish.

Spoon or brush the garlic butter mixture over the scallops, making sure each one gets a good coating.

The butter will work its way around the scallops as they bake, creating that delicious buttery sauce underneath.

Step 4: Make the Parmesan breadcrumb topping

In another small bowl, combine:

• Breadcrumbs
• Grated Parmesan
• Chopped fresh parsley

Give it a quick stir.

Sprinkle the mixture evenly over the tops of the scallops.

Don’t worry about making the topping perfectly even. A little extra Parmesan in some spots just means you’ll get extra crispy, golden bits—which, honestly, is never a bad thing.

Step 5: Bake the scallops

Place the baking dish in the preheated oven.

Bake for approximately 10–15 minutes, depending on the size of your scallops.

You want the scallops to be opaque and cooked through, while the breadcrumb topping should be lightly golden.

Try not to overcook them. Scallops can go from beautifully tender to rubbery surprisingly quickly.

Step 6: Get the topping extra golden

If you’d like a deeper golden-brown crust, switch the oven to broil for the final 1–2 minutes.

Watch them closely during this step because breadcrumbs and Parmesan can brown very quickly.

Once they’re beautifully golden, remove the scallops from the oven and let them rest for a minute or two.

Garnish with a little extra fresh parsley and serve with lemon wedges if desired.

Cooking Tips for Perfect Baked Scallops

1. Dry the scallops really well

This is probably my biggest tip. Use paper towels to remove as much surface moisture as possible before seasoning them.

Wet scallops tend to steam rather than roast.

2. Don’t overcook them

This is the most important thing to watch.

Scallops should be tender and opaque in the center. Start checking around the 10-minute mark, especially if your scallops aren’t particularly large.

3. Use freshly grated Parmesan

Freshly grated Parmesan melts and browns beautifully. It also gives the topping much more flavor than many pre-shredded varieties.

4. Add lemon at the end

The lemon juice in the butter adds brightness, but I also like squeezing fresh lemon over the finished scallops. That little hit of acidity balances the richness of the butter perfectly.

5. Broil carefully

If you’re using the broiler for that restaurant-style golden crust, don’t walk away. I usually stand right there and keep an eye on them.

A minute can make a huge difference.

6. Don’t overcrowd the dish

Arrange the scallops in a single layer. If they’re packed tightly together, they won’t brown as nicely and may release more liquid.

What to Serve With Garlic Butter Baked Scallops

These scallops pair beautifully with simple side dishes.

I usually serve them with one or two of these:

• Garlic butter pasta
• Creamy mashed potatoes
• Rice pilaf
• Roasted asparagus
• Steamed broccoli
• Green beans
• Roasted potatoes
• A fresh green salad
• Crusty French bread

My favorite combination: baked scallops with a simple green salad and crusty bread for soaking up that leftover garlic butter.

If you’re making a more substantial dinner, serve them over pasta or alongside rice and roasted vegetables.

How to Store Leftover Scallops

Baked scallops are best enjoyed fresh because seafood can become tougher when reheated.

If you do have leftovers, refrigerate them promptly in an airtight container and use them within 1–2 days.

Reheat gently in a low oven until warmed through. Avoid cooking them for too long, as repeated high heat can make scallops chewy.

Approximate Nutrition Information

Nutrition will vary depending on the exact size of the scallops, breadcrumbs, butter, and Parmesan used.

Estimated per serving, assuming 4 servings:

• Calories: 300–330
• Protein: 28–30g
• Carbohydrates: 8–10g
• Fat: 17–19g
• Saturated fat: 9–11g
• Fiber: 0–1g
• Sodium: 600–750mg

For the most accurate nutritional information, calculate the recipe using the specific products and brands you use.

Frequently Asked Questions

1. Can I use frozen scallops?

Yes. Frozen scallops work well, but thaw them completely in the refrigerator first. After thawing, pat them extremely dry with paper towels before baking.

Excess moisture is the enemy of nicely browned scallops.

2. How do I know when scallops are done?

Properly cooked scallops should be opaque and firm but still tender. They should not look translucent in the center.

Because scallop sizes vary, start checking around 10 minutes rather than relying solely on the clock.

3. Can I make these without breadcrumbs?

Absolutely. You can leave out the breadcrumbs and simply bake the scallops with the garlic butter, Parmesan, parsley, and lemon.

The breadcrumbs add a lovely crunchy topping, but the recipe will still be delicious without them.

4. Can I use panko breadcrumbs?

Yes! Panko is actually a great choice if you want a particularly light and crispy topping. I often reach for panko when I have it in the pantry.

5. Can I prepare baked scallops ahead of time?

You can prepare the garlic butter and breadcrumb mixture ahead of time, but I recommend waiting to assemble and bake the scallops until you’re ready to eat.

Scallops are at their best when they’re freshly baked and served immediately.

Final Thoughts

These garlic butter baked scallops are one of those recipes I keep coming back to whenever I want an easy seafood dinner that feels a little fancy.

The combination of tender scallops, rich garlic butter, salty Parmesan, crispy breadcrumbs, fresh parsley, and bright lemon is hard to beat.