Garlic Butter Oven Baked Scallops Recipe

Introduction

This easy garlic butter scallops recipe is the perfect quick and elegant dinner. Ready in just 30 minutes, these oven-baked scallops are bathed in a rich, savory garlic butter sauce for a restaurant-quality meal at home. If you love fast seafood dishes, try this Easy Baltimore Crab Cakes Recipe Ready in 30 Minutes or this Easy Salmon Soup Ready in 30 Minutes for a Quick Dinner.

Ingredients

This recipe for Garlic Butter Baked Scallops combines the sweet, tender bite of fresh scallops with a rich, savory topping that’s crispy, cheesy, and infused with garlic butter.

• 1.5–2 lbs sea scallops
• 1 cup crushed Ritz crackers or similar (like saltines or panko)
• 1/4 tsp garlic salt
• 1/4 tsp garlic powder
• 1/4 tsp cracked pepper
• 1/3 cup grated Parmesan cheese
• 1/2 cup butter, melted
• 1 tsp minced garlic
• Juice of 1/2 lemon, plus wedges for serving
• 1 Tbsp dry vermouth (or dry white wine)
• Chopped parsley, for serving (optional)

Timing

Prep Time	10 minutes
Cook Time	10 minutes
Total Time	20 minutes

Context: This simple method for Garlic Butter Baked Scallops is about 30% faster than many similar recipes that require a pan-searing step before baking.

Step-by-Step Instructions

Step 1 — Prep the Scallops

Pat the scallops completely dry with paper towels. This is crucial for achieving a good sear and preventing them from steaming in their own juices. Remove the small, tough side muscle if it’s still attached.

Step 2 — Make the Garlic Butter Sauce

In a small saucepan over low heat, melt the butter. Add minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it brown. Stir in lemon juice, chopped parsley, salt, and pepper, then remove from heat.

Step 3 — Arrange and Season

Place the dried scallops in a single layer in a lightly greased baking dish. Season them lightly with a pinch of salt and pepper. For extra flavor, you can use a shallow, oven-safe skillet to make the transition from stovetop to oven seamless.

Step 4 — Add the Sauce and Topping

Pour the prepared garlic butter sauce evenly over the scallops. For a golden, crispy topping, sprinkle a mixture of panko breadcrumbs and grated Parmesan cheese over each scallop. This adds wonderful texture to the baked scallops.

Step 5 — Bake to Perfection

Preheat your oven to 425°F (220°C). Bake the scallops for 10-14 minutes. They are done when the topping is golden, the sauce is bubbly, and the scallops are opaque and firm to the touch. Avoid overcooking, as they can become rubbery.

Step 6 — Broil for Color (Optional)

If you want a deeper golden crust, switch the oven to broil for the final 1-2 minutes of cooking. Watch them closely to prevent burning. This step is optional but gives restaurant-quality color to your garlic butter baked scallops.

Step 7 — Rest and Garnish

Let the baked scallops rest for 2-3 minutes after removing them from the oven. This allows the juices to redistribute. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice just before serving.

Nutritional Information

Calories	~320 kcal
Protein	~25 g
Carbohydrates	~8 g
Fat	~20 g
Fiber	~0.5 g
Sodium	~650 mg

Note: These values are estimates for one serving of Garlic Butter Baked Scallops, based on typical ingredients and serving size. Actual nutrition can vary based on specific brands and preparation.

Healthier Alternatives

• Protein Swap: Shrimp or Cod — For a more budget-friendly or sustainable option, large shrimp or firm cod fillets work beautifully. They soak up the garlic butter flavor while offering a similar tender texture.
• Lower-Carb Version — Skip the breadcrumb topping entirely. Instead, add a sprinkle of finely chopped nuts like almonds or walnuts for crunch without the carbs.
• Dairy-Free Butter — Use a high-quality plant-based butter or olive oil. For richness, blend in a teaspoon of nutritional yeast with the garlic and herbs.
• Gluten-Free Breadcrumbs — Opt for gluten-free panko, crushed pork rinds, or almond flour for a crispy, celiac-safe topping that browns nicely.
• Low-Sodium Option — Use unsalted butter and omit added salt. Rely on fresh herbs (parsley, chives), lemon zest, and a generous amount of black pepper for vibrant flavor.
• Lighter “Butter” Sauce — Mix olive oil with a smaller amount of butter, or use a garlic-infused olive oil as the base to reduce saturated fat while keeping the essence.
• Herb-Forward Topping — Replace half the breadcrumbs with a mix of fresh parsley, dill, and lemon zest for a bright, herbaceous crust that cuts through richness.
• Air Fryer Method — For a crispier result with less oil, cook the prepared Garlic Butter Baked Scallops in an air fryer at 400°F for 6-8 minutes, checking for doneness.

Serving Suggestions

• For a classic surf-and-turf, pair these Garlic Butter Baked Scallops with a juicy grilled ribeye steak or a simple herb-roasted chicken.
• Serve over a bed of creamy risotto, angel hair pasta, or lemon-herb orzo to soak up the delicious garlic butter sauce.
• Create a light, elegant meal by plating the scallops alongside a crisp green salad and crusty bread for dipping.
• For a special occasion, present them as an appetizer on individual spoons or small plates garnished with fresh parsley and a lemon wedge.
• Complement the rich flavors with a bright, acidic side like roasted asparagus, sautéed spinach, or a tangy citrus salad.
• These baked scallops are perfect for a romantic dinner, holiday feast, or any time you want an impressive yet easy seafood dish.

To plate, use a shallow bowl or white plate to make the golden-brown scallops and vibrant sauce pop. Garnish with fresh herbs just before serving.

Common Mistakes to Avoid

• Mistake: Using wet or previously frozen scallops, which steam instead of sear and become rubbery. Fix: Pat fresh, dry-packed scallops thoroughly with paper towels before cooking.
• Mistake: Overcrowding the baking dish, causing scallops to steam in their own juices. Fix: Arrange scallops in a single layer with a little space between each for proper heat circulation.
• Mistake: Baking at too low a temperature, leading to overcooked, tough scallops. Fix: Use a high heat (400°F/200°C or above) for a short time to achieve a tender, just-cooked interior.
• Mistake: Skipping the sear before baking, missing out on flavorful caramelization. Fix: Quickly sear scallops in a hot pan for 60-90 seconds per side before transferring to the baking dish.
• Mistake: Using raw garlic that burns and turns bitter in the hot oven. Fix: Sauté minced garlic gently in the butter first to mellow its flavor, then pour over the scallops.
• Mistake: Overcooking by not accounting for carryover heat; scallops continue to cook after removal from the oven. Fix: Remove Garlic Butter Baked Scallops just before they are completely opaque in the center.
• Mistake: Using salted butter without adjusting other seasonings, making the dish overly salty. Fix: Opt for unsalted butter and season the scallops and breadcrumb topping separately to control salt levels.
• Mistake: Adding lemon juice too early, which can “cook” the scallops (like ceviche) and alter the texture. Fix: Finish the baked scallops with a fresh squeeze of lemon juice just before serving.
• Mistake: Neglecting to preheat the baking dish, resulting in uneven cooking. Fix: Place your empty baking dish in the oven as it preheats for a perfect start.

Storing Tips

• Fridge: Place cooled Garlic Butter Baked Scallops in a shallow, airtight container. They will keep for up to 2 days in the refrigerator.
• Freezer: For longer storage, freeze the scallops in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: To maintain texture, reheat gently. Place scallops in a baking dish, add a splash of water or broth, cover with foil, and warm in a 275°F oven until heated through to an internal temperature of 165°F. Avoid the microwave, as it can make them rubbery.

Always allow leftovers to cool to room temperature before storing, and never leave cooked seafood at room temperature for more than two hours for food safety.

Conclusion

This easy Garlic Butter Baked Scallops recipe is a surefire way to impress with minimal effort. For more delicious seafood dinners, try our Seafood Lasagna with Shrimp & Crab Recipe or Lobster Pasta in Creamy Alfredo Sauce Recipe. We hope you love it—please leave a comment with your review!

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Garlic Butter Oven Baked Scallops

Print Recipe

Tender sea scallops topped with crushed Ritz crackers, Parmesan, and baked in a rich garlic butter sauce with lemon and vermouth for a golden, flavorful crust.

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4-5 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1.5–2 lbs sea scallops
• 1 cup crushed Ritz crackers or similar
• 1/4 tsp garlic salt
• 1/4 tsp garlic powder
• 1/4 tsp cracked pepper
• 1/3 cup grated Parmesan cheese
• 1/2 cup butter, melted
• 1 tsp minced garlic
• Juice of 1/2 lemon, plus wedges for serving
• 1 Tbsp dry vermouth
• Chopped parsley, for serving, optional

Instructions

1. Preheat oven to 325°F and set rack to second-to-top position. Wash and pat dry scallops, then arrange in a greased 9×14 casserole dish.
2. In a ziplock bag, crush crackers and mix with garlic salt, garlic powder, and cracked pepper. Sprinkle over scallops, then top with grated Parmesan.
3. Melt butter, stir in minced garlic and lemon juice, and pour evenly over scallops. Add vermouth evenly, optional lemon wedges, cover with foil, and bake for 20 minutes.
4. Uncover and bake 10 more minutes, then broil 1-3 minutes until golden brown. Serve with parsley and lemon zest.

Notes

Pat scallops very dry for best browning. Use dry vermouth for subtle flavor enhancement. Broil briefly to avoid overcooking; watch closely as it browns quickly.

Nutrition

• Calories: 420
• Sugar: 1g
• Sodium: 980mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 110mg

FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops for Garlic Butter Baked Scallops. Thaw them completely in the refrigerator overnight and pat them very dry with paper towels before baking. This ensures they sear properly and don’t release excess water into the delicious garlic butter sauce.

How do I know when the scallops are perfectly cooked?

Perfectly cooked Garlic Butter Baked Scallops will be opaque and firm to the touch, yet still slightly tender. They should reach an internal temperature of 115°F to 120°F (46°C to 49°C) for medium doneness. Be careful not to overcook them, as they can become tough and rubbery.

What can I serve with Garlic Butter Baked Scallops?

These rich scallops pair wonderfully with sides that soak up the flavorful garlic butter sauce. Try serving them over a bed of pasta, creamy polenta, or with crusty bread. A simple green salad or steamed asparagus also makes a great fresh contrast to the dish.