Garlic Butter Baked Scallops (Print version)
Tender sea scallops baked in garlic butter with lemon, parsley, Parmesan, and a crisp golden panko topping.
# Ingredients:
For the scallops
01 -
1 lb (450 g) large dry sea scallops, side muscles removed
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon unsalted butter, for the baking dish
For the garlic butter
05 -
4 tablespoons (56 g) unsalted butter, melted
06 -
3 cloves garlic, minced
07 -
1 tablespoon fresh lemon juice
08 -
1 teaspoon finely grated lemon zest
09 -
1 tablespoon chopped fresh parsley
For the topping
10 -
1/2 cup (35 g) panko breadcrumbs
11 -
1/4 cup (25 g) finely grated Parmesan cheese
12 -
1 tablespoon olive oil
13 -
1 tablespoon chopped fresh parsley
14 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 400 F. Lightly butter a shallow 8-inch baking dish or another small baking dish that holds the scallops in one layer.
02 -
Remove any tough side muscles from the scallops. Pat the scallops very dry with paper towels, then season with salt and pepper.
03 -
In a small bowl, stir together the melted butter, minced garlic, lemon juice, lemon zest, and 1 tablespoon parsley.
04 -
In another bowl, combine the panko, Parmesan, olive oil, and remaining parsley. Stir until the crumbs are lightly moistened.
05 -
Arrange the scallops in the baking dish in a single layer. Spoon the garlic butter over them, then sprinkle the panko mixture evenly on top.
06 -
Bake for 10-12 minutes, until the scallops are opaque and just firm. Broil for 1-2 minutes if needed to brown the topping. Serve right away with lemon wedges.
# Good to know:
01 -
Use dry sea scallops for the best texture and least extra liquid.
02 -
Best served immediately while the topping is crisp.
03 -
Broil briefly at the end only if the crumbs need more color.