Garlic Butter Baked Scallops – Easy Restaurant-Style Favorite

Ingredients You’ll Need

Here’s everything you need to make garlic butter baked scallops at home.

For the Scallops

• 1 lb large scallops, patted dry
• Salt and pepper, to taste

For the Garlic Butter

• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste

For the Crispy Topping

• 1/4 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped

For Serving

• Lemon wedges

Tools You’ll Need

You don’t need any fancy equipment for these garlic butter baked scallops.

• Small baking dish or shallow casserole dish
• Small mixing bowls
• Measuring spoons and cups
• Sharp knife and cutting board
• Whisk or fork
• Paper towels (for drying scallops)

How to Make Garlic Butter Baked Scallops

1. Preheat the oven

First, preheat your oven to 400°F (200°C). So while the oven heats, you can prep the scallops and toppings.

2. Pat the scallops dry

Next, pat the scallops very dry with paper towels. Because excess moisture can keep them from browning and can water down your garlic butter baked scallops, this step really matters. Season them lightly with salt and pepper.

3. Make the garlic butter

Then, in a small bowl, whisk together the melted butter, minced garlic, lemon juice, salt, and pepper. So taste and adjust the salt and lemon if you like it extra bright.

4. Assemble the scallops

Now arrange the scallops in a single layer in your baking dish. Try to space them out a bit so they bake evenly. Then pour the garlic butter mixture over the scallops, making sure they all get a good buttery coat.

5. Mix the crunchy topping

In another small bowl, combine the breadcrumbs, grated Parmesan, and chopped parsley. Then stir until everything looks evenly mixed.

6. Add the topping

Next, sprinkle the breadcrumb mixture evenly over the scallops. So aim for a light blanket on top rather than big clumps in one spot.

7. Bake to perfection

Finally, bake the scallops in the preheated oven for 10–12 minutes, or until the scallops turn opaque and the topping looks golden and crisp. Because scallops cook fast, start checking at 10 minutes. The centers should look just opaque and feel slightly springy, not firm and rubbery.

Let your garlic butter baked scallops rest for a minute or two, then serve hot with lemon wedges.

Quick Swap & Upgrade Table

Ingredient	Easy Swap	What Changes
Large sea scallops	Small bay scallops	Shorter cook time, more bite-sized pieces
Butter	Half butter, half olive oil	Lighter flavor, slightly less rich
Breadcrumbs	Panko breadcrumbs	Crispier, lighter topping
Parmesan cheese	Pecorino Romano	Saltier, sharper cheese flavor
Parsley	Basil or chives	Different herb aroma, still fresh and bright

Tips for Perfect Results

• Dry the scallops really well
  Pat them dry several times. Because less moisture means better browning and no watery garlic butter baked scallops.
• Don’t overbake
  Start checking at 10 minutes. When in doubt, pull them a tiny bit early. Scallops continue to cook from residual heat.
• Use good butter and fresh garlic
  Since the recipe is simple, quality shows. Real butter and fresh garlic give you richer, brighter flavor than margarine or jarred garlic.

Storage Instructions

Scallops taste best fresh, but you can still enjoy leftovers.

• Store: Place cooled garlic butter baked scallops in an airtight container with some of the sauce. Refrigerate for up to 2 days.
• Reheat: Warm them gently in a low oven (300°F) for a few minutes, just until heated through. Or reheat in a covered skillet over low heat with a tiny splash of water or broth.
• Avoid: Don’t microwave them for too long. Because high heat can turn scallops tough and rubbery.

FAQ – Garlic Butter Baked Scallops

1. How long do you bake garlic butter baked scallops at 400°F?

You usually bake garlic butter baked scallops at 400°F for about 10–12 minutes. The exact time depends on size. The scallops should look opaque in the center and feel slightly springy when done.

2. Can I use frozen scallops for garlic butter baked scallops?

Yes, you can use frozen scallops. But you should thaw them completely in the fridge, then pat them very dry before baking. This way, your garlic butter baked scallops stay tender instead of watery.

3. How do I keep garlic butter baked scallops from getting rubbery?

You keep them tender by not overbaking them. So start checking at 10 minutes and pull them as soon as they turn opaque. Also, let the scallops sit in the hot garlic butter for a minute after baking instead of blasting them with extra heat.

4. Should I rinse scallops before baking?

You don’t need to scrub them, but you can give scallops a quick rinse and then pat them extremely dry. The key for garlic butter baked scallops is removing moisture, so always finish with a good paper towel pat-down.

5. Can I make garlic butter baked scallops without breadcrumbs?

Yes, you can skip the breadcrumbs if you want a low-carb version. Just top the garlic butter baked scallops with Parmesan and parsley alone. They’ll still taste rich and cheesy, just a little less crunchy.

6. What kind of scallops are best for garlic butter baked scallops?

Large sea scallops work best because they stay juicy in the oven and hold the breadcrumb topping well. You can use bay scallops, but you should reduce the bake time since they cook faster in this garlic butter baked scallops recipe.

Conclusion

So, if you’ve ever wanted to recreate that fancy seafood-restaurant vibe without putting on real pants, garlic butter baked scallops are your new secret weapon. They’re juicy, garlicky, a little lemony, and topped with a crisp, cheesy crust that tastes way more complicated than it is.

Serve them with a glass of something cold, a big salad, and maybe some buttery pasta, and you’ve built a full-on date night at home. And when you make them, snap a picture, post it to Instagram or TikTok, and show off that bubbling golden top.

Then come back, tell me how you served your garlic butter baked scallops, and sign up for the EasyMealsToPrep newsletter so you never miss the next low-effort, high-wow recipe.