You ever see scallops on a restaurant menu and think, “That looks good, but I could never make that at home”? I get it. They seem fancy and difficult.
I’m going to let you in on a little secret from my years in the kitchen. Scallops are one of the easiest, fastest things you can cook.
This recipe for garlic butter baked scallops will make you feel like a pro chef in your own kitchen. And it only takes about 15 minutes.
Easy Garlic Butter Baked Scallops
This dish is simple but tastes like you spent hours on it. The garlic butter sauce is so good you’ll want to soak it up with bread.
What You’ll Need
- 1 lb large sea scallops
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons dry white wine (like Pinot Grigio) or chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1/4 cup Panko breadcrumbs (optional, for a crunchy top)
Required Tools
| Tool | Purpose |
|---|---|
| Baking Dish | To cook scallops |
| Small Bowl | For mixing sauce |
| Whisk | To combine sauce |
| Measuring Set | For ingredients |
Step-by-Step Instructions
Step 1: First, preheat your oven to 400°F (200°C).
Step 2: Get the scallops ready. If they have a little side muscle attached, just pull it off and throw it away. Pat each scallop completely dry with a paper towel. This is super important.
Step 3: Arrange the dry scallops in a single layer in your baking dish. Give them a little space so they cook evenly.
Step 4: In your small bowl, whisk together the melted butter, minced garlic, white wine, and lemon juice.
Step 5: Pour this amazing sauce all over the scallops in the dish. Sprinkle them with salt and pepper.
Step 6: If you want that crunchy topping, sprinkle the Panko breadcrumbs over everything.
Step 7: Bake for 10-12 minutes. The scallops should look milky and no longer see-through. Be careful not to cook them for too long.
Step 8: For a golden-brown top, turn on the broiler for just a minute at the end. Watch it closely so it doesn’t burn!
Step 9: Take it out of the oven, sprinkle with fresh parsley, and serve right away.
Pro Tips
- Dry Your Scallops: I said it before, but it’s the most important tip. If you don’t pat them dry, they will steam instead of bake, and they can get rubbery.
- Buy “Dry” Scallops: At the store, look for “dry” scallops. “Wet” scallops are soaked in a solution that makes them hold water. They won’t taste as good and will shrink a lot when cooked.
- Don’t Overcook: The biggest mistake people make is overcooking scallops. They cook fast! As soon as they are opaque all the way through, they’re done. A minute too long can make them tough.
Substitutions and Variations
| Original | Substitute | Notes |
|---|---|---|
| White Wine | Chicken Broth | Adds flavor |
| Unsalted Butter | Ghee / Olive Oil | For dairy-free needs |
| Panko | Crushed Crackers | A different crunch |
| Parsley | Fresh Chives / Dill | Changes the fresh taste |
You can also add a pinch of red pepper flakes to the butter sauce for a little bit of heat.
Make-Ahead Tips
Scallops are really best made right before you eat them. You can mix the garlic butter sauce ahead of time and keep it in the fridge for a day or two. When you’re ready to cook, just warm the sauce a bit and pour it over the scallops.
Nutrition and Diet Swaps
This dish is a great source of protein.
- For Keto/Low-Carb: Just leave out the Panko breadcrumbs. The rest of the recipe fits perfectly.
- For Paleo/Whole30: Use ghee instead of butter. Skip the wine and use chicken broth or more lemon juice. Don’t add the breadcrumbs.
- For Dairy-Free: Use a good dairy-free butter substitute or olive oil.
What to Serve with Scallops
This dish goes well with almost anything.
- Serve it over angel hair pasta or linguine.
- Pair it with roasted asparagus or a simple green salad.
- Don’t forget some crusty bread to sop up all that delicious garlic butter sauce.
Leftovers and Storage
Got leftovers? Store them in an airtight container in the fridge for up to 2 days.
Be careful reheating them. A few seconds in the microwave is all you need. Overheating will make them chewy. Honestly, they are also pretty good cold on top of a salad the next day.
FAQs
Q1. Can I use frozen scallops?
Ans: Yes. Just make sure they are completely thawed first. Let them thaw in the fridge overnight. Then, remember to pat them very, very dry.
Q2. How do I know when the scallops are cooked?
Ans: They will change from translucent (kind of clear) to opaque (solid white/milky). If you cut one in half, it should be the same color all the way through.
Q3. Can I make this on the stove instead?
Ans: You sure can. Pan-sear the dry scallops in a hot pan with a little butter or oil for 1-2 minutes per side. Then, lower the heat, add the garlic butter sauce to the pan, and let it bubble for a minute before serving.
Wrapping Up
See? That wasn’t so scary. You can make restaurant-quality scallops at home in just a few minutes. This recipe is a keeper.
Give it a try and see for yourself. Come back and leave a comment to let me know how it went. I’d love to hear about it
