Baked Scallops with Garlic Butter Breadcrumbs

Name: Baked Scallops with Garlic Butter Breadcrumbs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 12 pcs sea scallops (large, patted very dry); 3 tbsp butter (unsalted, melted); 3 pcs garlic (cloves, minced); 0.25 cup breadcrumbs (plain, preferably panko); 2 tbsp parmesan cheese (freshly grated); 1 tbsp lemon juice (freshly squeezed); 2 tbsp fresh parsley (finely chopped); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pcs lemon (cut into wedges for serving)

RATING

4.4/5(115)

TASTE SCORE

9/10

Plump, tender sea scallops nestled in a pool of lemony garlic butter and crowned with a crispy, golden breadcrumb topping. This elegant seafood dish goes from fridge to oven in minutes and tastes like a restaurant-quality appetizer or light main course.

PREP

10m

COOK

12m

SERVES

3 PCS

219 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prepare the baking dish.
Preheat the oven to 425°F (220°C). Lightly grease a small, shallow baking dish with a dab of butter.
prep
Pat the scallops dry and season.
Pat the scallops extremely dry with paper towels. Arrange them in a single layer in the prepared baking dish. Season lightly with salt and pepper.
TIPDry scallops are key to preventing a watery dish. Take your time blotting them.
saute · ~2 min
Sauté the garlic in butter.
1.Melt the remaining butter in a small skillet over medium-low heat.
2.Add the minced garlic and sauté gently until fragrant but not browned, about 1 minute.
3.Remove from heat and immediately stir in the lemon juice.
TIPGarlic burns fast and turns bitter. Keep the heat low and pull it the moment it smells sweet.
mix
Make the garlic butter breadcrumb topping.
In a small bowl, combine the breadcrumbs, grated parmesan cheese, and chopped parsley. Pour the warm garlic butter over the mixture and stir until the crumbs are evenly moistened.
assemble
Top the scallops with the breadcrumb mixture.
Spoon any remaining plain garlic butter from the pan over the scallops, then top each scallop generously with the breadcrumb mixture, pressing lightly so it sticks.
bake · ~12 min
Bake until golden and opaque.
Transfer the dish to the preheated oven and bake for 10-12 minutes, or until the scallops are just opaque and the breadcrumbs are deeply golden and crisp.
TIPOvercooked scallops turn rubbery. Look for a milky white center—they're done the moment they lose translucency.
serve
Serve immediately with lemon wedges.
Remove from the oven and let rest for 1 minute. Serve hot, straight from the baking dish, with lemon wedges on the side for squeezing over the top.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Pat scallops bone-dry with paper towels so they sear, not steam.
2
For an extra golden crust, briefly broil the dish for the last 1–2 minutes.
3
Use freshly grated Parmigiano-Reggiano; pre-shredded won't melt as evenly.
4
If resting scallops after baking, keep them uncovered to preserve crunch.
5
Swap panko for fine breadcrumbs if you prefer a more compact topping.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

Substitute gluten-free panko or crushed pork rinds for the regular breadcrumbs and ensure the Parmesan is certified gluten-free — perfect for those avoiding gluten without losing crunch.

low oil

Low-oil

Reduce butter to 2 tablespoons and replace half the breadcrumbs with almond flour or crushed rice crackers to lower fat while maintaining a golden crust.

herb butter