These Buttery Garlic Baked Scallops are tender, garlicky, and topped with a golden Parmesan breadcrumb crust. They bake quickly in the oven, which makes them an easy seafood dinner, appetizer, or special-occasion recipe that still feels simple.
The garlic butter keeps the scallops rich and flavorful, while the breadcrumb topping adds just enough crunch. Serve them with lemon wedges, rice, roasted vegetables, or a simple salad for a quick meal that feels a little elevated without being complicated.
Why You’ll Love This Recipe
These baked scallops are quick, simple, and full of flavor. Instead of searing scallops one by one, everything goes into a baking dish with garlic butter and a crisp breadcrumb topping.
They are:
- Ready in about 20 minutes
- Made with simple ingredients
- Buttery, garlicky, and lightly crispy on top
- Great as an appetizer or main dish
- Easy enough for a weeknight but nice enough for company
Bay Scallops vs. Sea Scallops
There are two common types of scallops you will usually see at the store: bay scallops and sea scallops.
Bay scallops are smaller, sweeter, and more delicate. They cook very quickly because of their size.
Sea scallops are larger, meatier, and easier to work with for baked scallop recipes like this one. For this recipe, I prefer using large sea scallops and cutting them into smaller pieces so they bake evenly and get coated with the garlic butter and breadcrumbs.
Best Scallops to Use
Use large sea scallops for this recipe. If they are very large, cut them into halves or quarters so the pieces are similar in size. This helps them cook evenly and makes each bite nicely coated with the Parmesan breadcrumb mixture.
Before baking, pat the scallops dry with paper towels. This is important because extra moisture can make the topping soggy instead of crisp and golden.
How to Make Buttery Garlic Baked Scallops
- Prepare the scallops
Pat the scallops dry, remove the small side muscle if it is still attached, and cut large scallops into evenly sized pieces. - Make the breadcrumb topping
In a bowl, combine the breadcrumbs, Parmesan cheese, onion powder, paprika, parsley, salt, and pepper. This mixture gives the scallops their golden, savory topping. - Make the garlic butter
Melt the butter gently, then stir in the minced garlic. Let the garlic cook briefly, just until fragrant. Do not brown or burn it. - Assemble the dish
Spread the garlic butter in the bottom of a baking dish. Toss the scallops with the breadcrumb mixture, then arrange them over the butter. Sprinkle any extra breadcrumbs over the top. - Bake
Bake at high heat until the scallops are opaque, tender, and the breadcrumb topping is golden. Be careful not to overbake them, since scallops can turn rubbery if cooked too long.
Tips for the Best Baked Scallops
- Pat the scallops very dry before coating them. This helps the topping stick and keeps the dish from becoming watery.
- Use freshly grated Parmesan if possible. It melts and flavors the breadcrumbs better than pre-shredded cheese.
- Do not overcook the scallops. They should be opaque and tender, not firm and rubbery.
- Use panko breadcrumbs for a crunchier topping, or regular breadcrumbs for a finer, more classic coating.
- Finish with fresh lemon juice right before serving to balance the richness of the garlic butter.
What to Serve with Baked Scallops
- Rice Pilaf: A flavorful blend of fluffy rice, aromatic herbs, and savory spices.
- Easy Oven Roasted Vegetables: A delicious mix of perfectly seasoned veggies, roasted for a tasty and convenient side dish.
- Lemon Quinoa: A refreshing side featuring fluffy quinoa infused with zesty lemon flavor bringing a brightness to your plate.
Buttery Garlic Baked Scallops
- Total Time: 20-22 min
- Yield: 4 servings 1x
Description
Tender baked scallops tossed with Parmesan breadcrumbs, garlic, butter, and herbs, then baked until golden, buttery, and perfectly cooked. A simple seafood recipe that works as an appetizer or easy dinner.
Ingredients
- 1 pound large sea scallops, patted dry
- ½ cup panko breadcrumbs or plain breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon dried parsley, or 1 tablespoon fresh chopped parsley
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 tablespoons butter
- 3 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- Optional: extra fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F. Lightly grease a small baking dish or use a 9×9-inch baking dish.
- Pat the scallops very dry with paper towels. Remove the small side muscle if attached. If using large sea scallops, cut them into halves or quarters so the pieces are similar in size.
- In a medium bowl, combine the breadcrumbs, Parmesan cheese, parsley, onion powder, paprika, salt, and black pepper.
- Add the scallops to the breadcrumb mixture and gently toss until evenly coated.
- In a small saucepan, melt the butter over low heat. Add the garlic and cook for about 30 seconds, just until fragrant. Remove from the heat and stir in the lemon juice.
- Pour the garlic butter into the bottom of the baking dish. Arrange the coated scallops over the butter in an even layer. Sprinkle any remaining breadcrumb mixture over the top.
- Bake for 10–12 minutes, or until the scallops are opaque and tender and the breadcrumb topping is lightly golden. Avoid overbaking.
- Serve immediately with extra parsley and lemon wedges, if desired.
Notes
- For a crispier topping, use panko breadcrumbs.
- If your scallops release extra liquid while baking, that usually means they were not dried well enough before cooking. Pat them very dry before coating.
- Large sea scallops work best here. Bay scallops can be used, but they will cook faster, so check them early.
- Serve right away. Scallops are best when freshly baked and tender.
- Prep Time: 10 min
- Cook Time: 10-12 min
BUTTERY GARLIC BAKED SCALLOP RECIPE
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Five stars ⭐️ ⭐️⭐️⭐️⭐️
One of the best scallop recipes I have ever made !
Absolutely delicious
YAY !!!!!