Can I use frozen scallops for Garlic Butter Baked Scallops?

Yes, you can use frozen scallops for Garlic Butter Baked Scallops. Just make sure to thaw them completely and pat them dry before baking. Removing excess moisture is essential to ensure the scallops bake properly and develop a nice texture instead of becoming watery.

How do I know when Garlic Butter Baked Scallops are done?

Garlic Butter Baked Scallops are done when they turn opaque and slightly firm to the touch. They should still feel tender and slightly springy. Overcooking can make them tough, so keep an eye on them during the last few minutes of baking.

Can I make Garlic Butter Baked Scallops ahead of time?

You can prepare parts of Garlic Butter Baked Scallops ahead of time, such as the garlic butter sauce and breadcrumb topping. However, it is best to assemble and bake the scallops just before serving to maintain their texture and freshness.

What can I serve with Garlic Butter Baked Scallops?

Garlic Butter Baked Scallops pair well with pasta, rice, or crusty bread to soak up the flavorful sauce. For a lighter option, serve them with a fresh salad or steamed vegetables. These combinations enhance the overall dining experience without overpowering the scallops.

Garlic Butter Baked Scallops Easy Recipe

Name: Garlic Butter Baked Scallops
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 lb large scallops, patted dry; 4 tbsp unsalted butter, melted; 3 cloves garlic, minced; 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup breadcrumbs; 1/4 cup Parmesan cheese, grated; 1 tbsp fresh parsley, chopped; 4 lemon wedges, for serving

Description

Garlic Butter Baked Scallops are a quick and elegant seafood recipe made with tender sea scallops, melted butter, fresh garlic, lemon juice, Parmesan cheese, and breadcrumbs. Baked until the scallops are just opaque and the topping is golden, this dish delivers rich flavor, a light citrus finish, and a crisp savory crust that makes it perfect for both weeknight dinners and special occasions.

Ingredients

Scale

1 lb large scallops, patted dry
4 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 tbsp fresh parsley, chopped
4 lemon wedges, for serving

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Instructions

Preheat the oven to 400°F (200°C).
Pat the scallops dry with paper towels, then arrange them in a single layer in a baking dish.
In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and black pepper until combined.
Pour the garlic butter mixture evenly over the scallops so they are well coated.
In another small bowl, stir together the breadcrumbs, grated Parmesan cheese, and chopped parsley.
Sprinkle the breadcrumb mixture evenly over the scallops.
Bake for 10 to 12 minutes, or until the scallops are opaque and the topping is golden brown.
Remove from the oven and serve hot with lemon wedges on the side.

Notes

Patting the scallops dry is important for the best texture and to prevent excess liquid in the baking dish.
Do not overcook the scallops, as they can become rubbery very quickly.
For a crispier topping, broil for 1 to 2 minutes at the end of baking while watching closely.
Panko breadcrumbs can be used instead of regular breadcrumbs for extra crunch.
Freshly grated Parmesan gives the best flavor and melts more evenly than pre-shredded cheese.
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in the oven.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 1 g
Sodium: 430 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 8 g
Fiber: 0.5 g
Protein: 22 g
Cholesterol: 75 mg