Of course! Garlic Butter Baked Scallops are an elegant, restaurant-quality dish that is surprisingly simple and quick to make at home. The key is a hot oven, a simple but rich sauce, and not overcooking the delicate scallops.
Here’s a foolproof recipe for tender, buttery, and perfectly baked scallops.
Garlic Butter Baked Scallops
This method creates juicy, opaque scallops in a rich, garlicky, lemon-butter sauce that’s perfect for sopping up with crusty bread.
Yields: 2-3 servings
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Ingredients:
· 1 lb (450g) fresh sea scallops (about 12-16 large scallops)
· 3 tablespoons unsalted butter, melted
· 4 cloves garlic, minced
· 2 tablespoons fresh lemon juice (about ½ a lemon)
· 1 tablespoon dry white wine (like Sauvignon Blanc) or chicken broth (optional, but recommended)
· 2 tablespoons fresh parsley, finely chopped
· ¼ teaspoon salt (or to taste)
· ¼ teaspoon black pepper (or to taste)
· Optional Add-ins:
· A pinch of red pepper flakes for a subtle kick
· 2 tablespoons grated Parmesan cheese for a cheesy crust
· 1 tablespoon Panko breadcrumbs mixed with 1 tbsp melted butter for a crispy topping
Instructions:
- Prep the Scallops: Pat the scallops completely dry with paper towels. This is the most important step for getting a good sear and preventing them from steaming. If your scallops have the small, tough side muscle (the “foot”), pinch it and pull it off. Season both sides lightly with salt and pepper.
- Preheat Oven & Pan: Place an oven-safe skillet (cast iron or stainless steel work best) in the oven and preheat it to 425°F (220°C). A hot pan is crucial for searing the bottom of the scallops quickly.
- Make the Garlic Butter Sauce: While the oven heats, in a small bowl, combine the melted butter, minced garlic, lemon juice, white wine (if using), half of the chopped parsley, and a pinch of salt and pepper.
- Sear the Scallops (Optional but Recommended): Carefully remove the hot skillet from the oven using an oven mitt. Place it on the stovetop over medium-high heat. Add 1 tablespoon of neutral oil (like avocado or canola). Quickly arrange the dried scallops in the skillet, ensuring they aren’t touching. Sear for 60-90 seconds without moving them, until a golden-brown crust forms on the bottom.
- Add Sauce and Bake: Pour the prepared garlic butter sauce over and around the scallops in the skillet. If you’re adding Parmesan or the Panko topping, sprinkle it over the top now.
- Bake: Immediately transfer the skillet back to the preheated oven. Bake for 8-10 minutes, depending on the size of your scallops. The scallops are done when they are opaque and firm to the touch, but still slightly tender. Do not overcook, or they will become tough and rubbery.
- Serve: Remove from the oven. Garnish with the remaining fresh parsley. For an extra touch, you can squeeze a little more fresh lemon juice over the top right before serving.
How to Serve:
· Over Pasta: Toss with cooked linguine or angel hair pasta to soak up the incredible sauce.
· With Crusty Bread: Essential for dipping into the garlic butter sauce!
· With Rice or Risotto: Serve on a bed of creamy risotto or jasmine rice.
· As an Appetizer: Serve them straight from the skillet with small forks for an elegant starter.
Pro Tips for Perfect Scallops:
· Buy “Dry” Scallops: Always ask for “dry-packed” scallops if possible. “Wet-packed” scallops are treated with a phosphate solution that makes them absorb water. They won’t sear properly and can have a soapy taste.
· Dry, Dry, Dry: The mantra for scallops. Any surface moisture will prevent browning and create steam.
· Don’t Overcook: Scallops cook very quickly. They are done when the center is just slightly less opaque than the edges. A digital thermometer should read 115-120°F (46-49°C) for medium-rare, but the opaque visual cue is the most reliable.
· Size Matters: Try to buy scallops that are similar in size so they cook evenly.
· The Skillet Matters: Using an oven-safe skillet allows you to go from stovetop to oven seamlessly, creating a beautiful crust and finishing the cooking gently and evenly.
Enjoy your incredibly delicious and impressive homemade baked scallops