There’s something so luxurious yet effortless about scallops, especially when baked with garlic, butter, and a crisp Parmesan topping.
These Baked Garlic Butter Scallops are one of my favorite seafood recipes—they’re elegant enough for dinner parties, yet simple enough for a quick weeknight dinner.
Why You’ll Love This Recipe
Elegant yet easy – No searing or flipping needed, just bake and enjoy.
Big flavor – Garlic, butter, Parmesan, and breadcrumbs create a rich, savory crust.
Minimal ingredients – Just a few pantry staples needed.
Quick to make – Ready in under 20 minutes.
Perfect texture – Scallops turn tender and juicy with a golden topping.
Great for guests – Impressive presentation with little effort.
What You’ll Need (Ingredient Highlights)
Fresh sea scallops – Sweet, tender, and delicate in flavor.
Garlic – Adds bold aroma and depth.
Butter – Melts into the scallops for rich, savory flavor.
Breadcrumbs – Create a crisp, golden crust.
Parmesan cheese – Adds salty umami and browns beautifully.
Fresh parsley – Brightens up the final dish.
Salt and pepper – Basic seasoning that lets the scallops shine.
Pro Tips Before You Start
Pat scallops dry before baking to avoid excess moisture.
Use fresh sea scallops, not bay scallops, for best texture.
Don’t overbake—scallops are done when just opaque and springy.
Grate Parmesan fresh if possible for better melting and taste.
Serve hot—scallops cool quickly and are best straight from the oven.
How to Make Baked Garlic Butter Scallops
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and lightly grease a small baking dish.
Step 2: Prepare the Scallops
Rinse the scallops gently and pat them dry with paper towels.
Arrange them in a single layer in the baking dish, spacing them evenly.
Step 3: Make the Topping
In a small bowl, stir together melted butter, minced garlic, breadcrumbs, grated Parmesan, and chopped parsley until well combined.
Step 4: Season and Top
Sprinkle the scallops with salt and pepper to taste.
Spoon the garlic butter topping evenly over each scallop, covering the tops generously.
Step 5: Bake Until Golden
Place the baking dish in the preheated oven.
Bake for 12–15 minutes, or until the scallops are opaque and the topping is lightly golden.
Step 6: Serve Fresh
Remove from oven and garnish with extra parsley if desired.
Serve immediately while warm and buttery.
What to Serve It With
Lemon wedges or a squeeze of lemon juice
Garlic butter noodles or risotto
Steamed asparagus or sautéed spinach
Crusty bread to soak up extra butter
A glass of chilled white wine (like Chardonnay or Sauvignon Blanc)
Variations / Substitutions
Swap Parmesan for Pecorino Romano for a sharper finish.
Use panko instead of breadcrumbs for a lighter, crunchier texture.
Add a pinch of red pepper flakes for heat.
Use dried parsley if fresh isn’t available (reduce amount).
Add a splash of white wine to the butter mixture for complexity.
Storage & Leftovers
Fridge: Store in an airtight container for up to 2 days.
Reheat: Warm gently in the oven at 300°F to maintain texture.
Do not microwave – scallops can turn rubbery.
Not freezer-friendly – best enjoyed fresh.
FAQs
Can I use frozen scallops?
Yes, but make sure to thaw and dry them thoroughly before cooking.
How do I know when scallops are done?
They’ll turn opaque and feel springy—don’t overcook or they’ll get tough.
Can I make this dish ahead of time?
You can prep the topping in advance, but bake just before serving.
Is it okay to use bay scallops?
You can, but reduce bake time to 8–10 minutes as they cook faster.
Can I double the recipe?
Yes! Just use a larger baking dish and avoid overcrowding.
What breadcrumbs work best?
Plain or Italian-style both work. For extra crunch, try panko.
What if I don’t have Parmesan?
Try grated Asiago, Romano, or even a sharp white cheddar.
Final Thoughts
These Baked Garlic Butter Scallops are proof that seafood doesn’t have to be complicated to be amazing.
Every bite is buttery, garlicky, and perfectly tender.
Whether I’m cooking for two or entertaining a small crowd, this dish always gets rave reviews—and it’s secretly one of the easiest I make.
