Preheat the Oven: Preheat your oven to 400°F (200°C).
Rinse and Dry the Scallops: Rinse the scallops under cold water and pat them dry with a paper towel. Removing excess moisture helps them bake up perfectly.
Season the Scallops: Place the scallops in a baking dish and season with salt, pepper, and a squeeze of lemon juice.
Step 2: Make the Topping
Melt the Butter: In a small bowl, combine the melted butter with minced garlic, breadcrumbs, Parmesan cheese, and fresh parsley. Stir until everything is well mixed.
Top the Scallops: Spoon the breadcrumb mixture evenly over each scallop, pressing it down gently to ensure it sticks. If desired, sprinkle a bit of paprika on top for a pop of color.
Step 3: Bake the Scallops
Bake: Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the scallops are cooked through and the topping is golden and crispy. You’ll know the scallops are done when they turn opaque and are slightly firm to the touch.
Broil for Extra Crisp: If you want a crispier top, turn on the broiler for the last 1-2 minutes, watching closely to prevent burning.
Step 4: Serve
Garnish: Squeeze a bit more fresh lemon juice over the baked scallops and sprinkle with extra parsley for garnish.
Enjoy: Serve immediately with lemon wedges on the side.
Kitchen Equipment You’ll Need
Baking dish (preferably glass or ceramic)
Mixing bowl
Tongs or spoon to toss the scallops
Oven-safe mitts for handling the hot baking dish
Tips for Making the Best Baked Scallops
Dry the Scallops Well: Patting the scallops dry before baking helps them caramelize and prevents them from steaming in the oven.
Don’t Overcook: Scallops cook quickly, so keep an eye on them. Overcooking can result in a rubbery texture. They should be slightly firm to the touch but not hard.
Use Fresh Scallops: Fresh sea scallops are the best for this recipe, but if you use frozen scallops, be sure to thaw them completely and drain off any excess liquid.
Customize the Topping: Add a touch of cayenne pepper or lemon zest to the breadcrumb mixture for extra flavor.
Variations and Recipe Swaps
Gluten-Free: Use gluten-free breadcrumbs to make this dish gluten-free.
Low-Carb Option: For a low-carb version, skip the breadcrumbs and simply drizzle the scallops with garlic butter and Parmesan before baking.
Add Bacon: For a decadent twist, sprinkle cooked, crumbled bacon over the scallops before serving.
Herb-Infused Butter: Add herbs like thyme or rosemary to the melted butter for an earthy, aromatic touch.
How to Store and Reheat Leftovers
Refrigerator: Store any leftover baked scallops in an airtight container in the fridge for up to 2 days.
Reheat: To reheat, place the scallops in a baking dish and warm them in the oven at 350°F (175°C) for 5-7 minutes, or until heated through. You can also reheat them in a skillet over low heat. Avoid microwaving as it can make the scallops rubbery.