Garlic Butter Baked Scallops

Ingredients (Serves 4)

1 lb (450 g) large sea scallops

4 tablespoons unsalted butter, melted

3 cloves garlic, minced

2 tablespoons lemon juice

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

½ teaspoon paprika

Salt and pepper, to taste

Lemon wedges (for serving)

Optional

A pinch of crushed red pepper flakes

1 tablespoon white wine mixed into the butter

Extra Parmesan for a deeper crust



How to Make Garlic Butter Baked Scallops

1. Prepare the Scallops

Rinse scallops under cold water and pat them very dry with paper towels. Removing moisture ensures they bake properly and don’t steam.
If your scallops have the small side muscle attached, gently remove it — it becomes tough when cooked.

2. Preheat the Oven

Set your oven to 400°F (205°C).
Line a baking dish with a light coating of butter or oil.

3. Mix the Garlic Butter

In a small bowl, combine:

Melted butter

Minced garlic

Lemon juice

Salt and pepper

Stir until the garlic is evenly distributed and fragrant.

4. Arrange the Scallops

Place the scallops in a single layer in your baking dish.
Pour the garlic butter mixture evenly over the top.

5. Add Seasoning and Cheese

Sprinkle the scallops with Parmesan cheese and paprika.
The Parmesan melts into a light crust, while paprika gives a beautiful color and mild flavor.

6. Bake

Bake for 12–15 minutes, depending on the size of your scallops.


They are done when-
The tops are lightly golden

The scallops are opaque

They feel slightly firm but not rubbery

Do not overbake, or they will become tough and chewy.

7. Garnish and Serve

Remove from the oven and sprinkle with fresh parsley.
Serve with lemon wedges for brightness and acidity.

Enjoy immediately — scallops are best when served hot and fresh.



Tips for Perfect Scallops

Use sea scallops, not bay scallops (they’re much larger and better for baking).

Dry thoroughly — moisture prevents browning and proper texture.

Don’t overcook! The moment scallops turn opaque and slightly firm, they’re done