Baked Scallops with Garlic Butter Breadcrumbs
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.
For 4 servings
- 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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat scallops bone-dry with paper towels so they sear, not steam.
- 2For an extra golden crust, briefly broil the dish for the last 1–2 minutes.
- 3Use freshly grated Parmigiano-Reggiano; pre-shredded won't melt as evenly.
- 4If resting scallops after baking, keep them uncovered to preserve crunch.
- 5Swap panko for fine breadcrumbs if you prefer a more compact topping.
Adapt it for your goals.
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 oilLow-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 butterHerb-butter
Add 1 teaspoon of finely chopped fresh dill or tarragon to the garlic butter for a brighter, more aromatic flavor profile that complements seafood.
spicy kickSpicy kick
Stir 1/4 teaspoon of red pepper flakes into the garlic butter to add gentle heat that contrasts the sweet scallops.
cheese swapCheese swap
Replace Parmesan with crumbled feta or shredded Gruyère for a tangier or nuttier crust respectively.
Why this is on our healthy list.
Lean High-Quality Protein
Sea scallops are an excellent source of lean protein, vital for muscle repair and satiety, without the high saturated fat found in red meats.
Rich in Selenium
Scallops provide selenium, a trace mineral that supports thyroid function and acts as an antioxidant to protect cells from damage.
Good Source of Vitamin B12
A serving of scallops delivers a substantial amount of vitamin B12, essential for energy production and nervous system health.
Heart-Healthy Fats from Olive Oil Alternative
Using moderate butter still offers some dietary fats, and pairing with parsley adds vitamin K for bone and heart health.
Frequently asked questions
Yes, but thaw them overnight in the fridge and pat them extremely dry—extra moisture will make the topping soggy and prevent browning.
