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
Scale
- 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
