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Baked Garlic Butter Scallops

Baked garlic butter scallops are topped with buttery panko, Parmesan, and parsley, then baked until the topping is golden and the scallops are opaque. This easy oven-baked seafood dinner is ready in about 26 minutes.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the scallops
  • 1 cooking spray
  • 1.5 lb sea scallops large, side muscles removed and patted dry
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the garlic butter
  • 5 tbsp unsalted butter melted and divided
  • 3 cloves garlic minced
  • 1 tbsp lemon juice
For the topping
  • 0.5 cup panko breadcrumbs
  • 2 tbsp Parmesan cheese finely grated
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the scallops
  1. Heat the oven to 400°F.
  2. Lightly coat a 9x13-inch baking dish with cooking spray.
  3. Arrange the scallops in a single layer in the dish.
  4. Season the scallops with the kosher salt and black pepper.
Make the garlic butter
  1. Stir the garlic and lemon juice into 4 tablespoons of the melted butter.
  2. Pour the garlic butter mixture evenly over the scallops.
Make the topping
  1. Combine the panko breadcrumbs, Parmesan cheese, and parsley.
  2. Drizzle the remaining 1 tablespoon melted butter over the panko mixture and toss to coat.
  3. Scatter the topping mixture over the scallops.
Bake the scallops
  1. Bake for 12 to 16 minutes, until the topping is golden, the scallops are opaque, and the thickest scallop reaches 145°F.

Notes

For the best texture, pat the scallops dry before arranging them in the dish. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a dairy-free variation, use dairy-free butter and omit the Parmesan.