Garlic Butter Baked Scallops with Parmesan Breadcrumbs

Why You’ll Love This Recipe

• Restaurant-level scallops at home with minimal hands-on time.
• Buttery, garlicky pan juices plus a golden, Parmesan-panko cap for crunch.
• Bright hits of lemon and parsley keep every bite fresh and balanced.
• Bakes in one dish—easy cleanup and effortless elegance for weeknights or guests.

Grocery List

• Produce: 1 lemon, fresh parsley, 3 garlic cloves
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Dry sea scallops, panko breadcrumbs, olive oil, kosher salt, black pepper, sweet paprika (optional), dry white wine (optional)

Full Ingredients

Scallops

• 1.25 lb (570 g) dry-packed sea scallops, large (about 16 to 20), side muscles removed
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp dry white wine (optional, for the baking dish)

Garlic-Butter Base

• 2 tbsp unsalted butter, melted
• 3 garlic cloves, finely minced
• 1 tsp fresh lemon juice
• Pinch crushed red pepper flakes (optional)

Parmesan-Panko Topping

• 1/2 cup (30 g) panko breadcrumbs
• 1/3 cup (30 g) finely grated Parmesan
• 2 tbsp finely chopped fresh parsley, plus more to finish
• 2 tsp finely grated lemon zest (from 1 lemon)
• 3 tbsp unsalted butter, melted
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sweet paprika (optional)
• Pinch kosher salt

To Serve

• Lemon wedges
• Additional chopped parsley

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Lightly butter a 1 to 1.5-quart baking dish (or four small gratin dishes). If you plan to finish under the broiler, make sure your dish is broiler-safe.

Step 2: Trim and dry the scallops

Check each scallop and pull off the small, tough side muscle if attached. Pat the scallops very dry on all sides with paper towels; moisture is the enemy of browning and crisp topping. Season evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper.

Optional quick brine for “wet” scallops: If your scallops were treated with a phosphate solution (they release lots of moisture), briefly brine in 2 cups cold water mixed with 1 tbsp kosher salt and 1 tbsp sugar for 10 minutes. Rinse and pat extremely dry before proceeding.

Step 3: Make the garlic-butter

Stir together 2 tbsp melted butter, the minced garlic, and lemon juice (plus a pinch of red pepper flakes if you like a touch of heat). This will perfume the scallops and create buttery pan juices.

Step 4: Mix the Parmesan-panko topping

In a bowl, combine panko, Parmesan, parsley, and lemon zest. Add 3 tbsp melted butter, the olive oil, paprika, and a small pinch of salt. Toss until evenly moistened; it should feel like damp sand that clumps when pressed. If it looks dry, add another teaspoon of melted butter or oil.

Step 5: Assemble the dish

Nestle the scallops into the prepared dish in a single layer with a little space between each. If using, pour the white wine into the bottom of the dish (not over the topping). Drizzle the garlic-butter evenly over the scallops. Spoon the breadcrumb mixture on top of each scallop, pressing gently to help it adhere and form a little cap.

Step 6: Bake, then broil to toast

Bake 10 to 12 minutes until the scallops are just opaque and springy when pressed, or an instant-read thermometer in the center reads 125 to 130°F (52 to 54°C). If the topping needs more color, switch to broil and toast 1 to 2 minutes, watching closely to avoid burning.

Step 7: Finish and serve

Let the scallops rest 2 minutes. Spoon the buttery pan juices over the tops. Shower with a bit more parsley and squeeze fresh lemon over just before serving. Add lemon wedges to the plate. These are excellent with a crisp salad, roasted asparagus, or crusty bread to catch the juices.

Pro Tips

• Buy dry-packed scallops for better browning and a naturally sweet flavor; avoid “wet” or chemically treated if possible.
• Pat scallops very dry—two or three passes with paper towels makes a big difference.
• For extra-crispy crumbs, pre-toast panko in a dry skillet until pale golden before mixing with butter.
• Use an instant-read thermometer to prevent overcooking; scallops are perfect at 125 to 130°F.
• If baking in individual dishes, portion the wine and garlic-butter evenly so every serving has sauce.

Variations

• Lemon–Caper: Add 1 tbsp chopped capers and 1 tsp Dijon mustard to the garlic-butter; finish with extra lemon zest and parsley.
• Smoky Chili: Swap paprika for smoked paprika and add a pinch of Aleppo or red pepper flakes to the crumbs.
• Gluten-Free: Use certified gluten-free panko or substitute crushed pork rinds or almond meal for the crumbs.

Storage & Make-Ahead

Scallops are best enjoyed right away. If you have leftovers, refrigerate in an airtight container for up to 1 day. Reheat gently at 300°F (150°C) for 8 to 10 minutes; broil briefly to re-crisp the topping. Avoid microwaving, which can toughen scallops. For make-ahead, mix the crumb topping and the garlic-butter up to 24 hours in advance and refrigerate separately; pat scallops dry and assemble just before baking.

Nutrition (per serving)

Approximate: 340 calories; 24 g protein; 20 g fat; 12 g carbohydrates; 1 g fiber; 770 mg sodium. Values will vary with exact scallop size, salt used, and optional wine.