Garlic Butter Baked Scallops

Description:

Garlic Butter Baked Scallops are tender, succulent sea scallops baked to golden perfection in a rich garlic-parmesan butter sauce. This dish is elegant yet simple, perfect for weeknight dinners or special occasions. The crispy, buttery topping adds a satisfying crunch to the delicate scallops beneath.

Ingredients for Garlic Butter Baked Scallops

• 1 lb (450g) large sea scallops, patted dry

• 4 tbsp unsalted butter, melted

• 3 garlic cloves, minced

• 1/4 cup grated Parmesan cheese

• 1/4 cup breadcrumbs (preferably Panko for crunch)

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 2 tbsp chopped fresh parsley

• Salt and black pepper, to taste

• Optional: pinch of red pepper flakes for a slight kick

Instructions:

1. Preheat oven to 400°F (200°C).

2. Prepare scallops by removing the tough side muscle if still attached. Pat dry thoroughly with paper towels.

3. Butter mixture: In a bowl, mix melted butter, garlic, lemon juice, lemon zest, parsley, and a pinch of salt and pepper.

4. Arrange scallops in a lightly greased baking dish or oven-safe skillet in a single layer.

5. Spoon butter mixture evenly over each scallop.

6. Topping: In a small bowl, mix breadcrumbs and Parmesan. Sprinkle over scallops.

7. Bake uncovered for 12–15 minutes until scallops are opaque and topping is golden. Broil for the last 1–2 minutes for extra crispiness if desired.

8. Garnish with extra parsley and serve hot with lemon wedges.

Notes:

• Dry scallops well to avoid a watery dish and ensure proper browning.

• Use fresh scallops if possible; frozen ones should be fully thawed and drained.

• You can substitute gluten-free breadcrumbs or omit for a low-carb version.

• Add a touch of white wine to the butter mixture for extra depth of flavor.

Tips:

• Serve with crusty bread, over pasta, or with a side of risotto or vegetables.

• Don’t overbake — scallops cook quickly and become rubbery if overdone.

• For an extra indulgent finish, drizzle a little brown butter before serving.

Servings:

Serves 4 (as a main) or 6 (as an appetizer)Nutritional Information (per serving, based on 4 servings):

• Calories: ~260

• Protein: 22g

• Fat: 17g

• Saturated Fat: 8g

• Carbohydrates: 5g

• Fiber: 0.5g

• Sugar: 0g

• Sodium: ~480mg

(Note: Values vary based on portion size and ingredient brands.)

Benefits:

• High in protein and low in carbs

• Contains omega-3 fatty acids for heart health

• Garlic and lemon provide antioxidants and digestive support

• Quick to cook and nutrient-dense

Q & A:

Q: Can I use bay scallops instead of sea scallops?
A: Yes, but reduce baking time to 8–10 minutes as bay scallops are smaller and cook faster.

Q: How do I know when scallops are cooked?
A: They should be opaque, slightly firm, and easily flake with a fork — around 125°F internal temp.

Q: Can I prep this in advance?
A: You can mix the butter topping ahead of time and store in the fridge, but assemble and bake fresh for best results.

Q: What wine pairs well with this dish?
A: Try a chilled Chardonnay, Pinot Grigio, or Sauvignon Blanc.