Garlic Butter Baked Scallops
Baked scallops are a delicacy that rely on high heat and short cooking times to maintain their sweet, buttery texture. Overcooking is the most common mistake—even an extra 60 seconds can turn a tender scallop rubbery.
Garlic Butter Baked Scallops
Ingredients
- 1 lb sea scallops, patted dry
- 4 tbsp butter, melted
- 4 cloves garlic, minced
- 1/2 cup Panko breadcrumbs (for crunch)
- 1/4 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and black pepper to taste
Preparation Method
1
Preheat and Prep
425°F (220°C)
Preheat your oven and lightly grease a shallow baking dish. Crucially, pat the scallops extremely dry with paper towels; moisture is the enemy of a good sear or bake.
2
Make the Garlic Butter
Infuse the flavor
In a small bowl, combine the melted butter, minced garlic, and lemon juice. Arrange the scallops in a single layer in the baking dish and drizzle half of the butter mixture over them.
3
Add the Topping
Texture contrast
Mix the Panko breadcrumbs, Parmesan, and parsley with the remaining butter. Sprinkle this mixture evenly over the top of each scallop.
4
Fast Bake
10–12 minutes
Bake until the scallops are opaque and the breadcrumbs are golden brown. If the tops aren’t browned enough, broil for the final 1 minute, watching closely to avoid burning.
Chef’s Tip: Look for “dry-packed” scallops at the market. “Wet” scallops are treated with a phosphate solution that causes them to absorb water, making them nearly impossible to brown properly and giving them a slightly soapy taste.
