Garlic Butter Baked Scallops are the kind of dish that feels both luxurious and effortlessly simple—a little feast you can whip up on a weeknight but fancy enough to impress at a dinner party. Plump sea scallops nestled in a golden, aromatic garlic butter sauce, soaking up all that rich flavor and emerging tender and just perfectly cooked from the oven. With just a dash of paprika and a scatter of fresh parsley, this recipe showcases how a handful of quality ingredients and a hot oven are all you need for pure seafood bliss. Whether you’re a kitchen newbie or an experienced chef, you’ll quickly fall in love with Garlic Butter Baked Scallops for their ease and elegance.
Ingredients You’ll Need
The beauty of Garlic Butter Baked Scallops lies in its uncluttered ingredient list. Each item plays a starring role—building up buttery richness, bright citrus acidity, and savory depth—which means you want every piece to be as fresh as possible for the best payoff in taste and presentation.
- Sea scallops: Seek out large, dry-packed scallops for the plumpest, sweetest bites and optimum caramelization.
- Unsalted butter: Melted butter becomes the luscious base, so unsalted gives you complete control over the seasoning.
- Fresh garlic: A generous amount of minced garlic brings the signature punch and infuses each scallop with savory aroma.
- Lemon juice: Just a touch sharpens and balances the richness with sunny brightness.
- Paprika: Adds a warm, subtle smokiness and a pop of rosy color on top.
- Salt and black pepper: Essential for bringing out the natural sweetness of the scallops and rounding out flavors.
- Fresh parsley: A sprinkle of chopped parsley provides color and a fresh, herby finish that lifts the whole dish.
- Lemon wedges: Serve on the side for an extra spritz of brightness to tailor each bite to your liking.
How to Make Garlic Butter Baked Scallops
Step 1: Preheat and Prepare the Baking Dish
Begin by setting your oven to 400°F (200°C) and giving your baking dish a quick grease with butter or oil. This ensures that the scallops don’t stick and helps with even browning—which means easier cleanup and prettier presentation when it’s time to serve your Garlic Butter Baked Scallops.
Step 2: Mix Up the Garlic Butter Sauce
In a small bowl, combine the melted butter, freshly minced garlic, bright lemon juice, paprika, and a bit of salt and black pepper. This aromatic mixture is the real heart of the recipe, coaxing every ounce of flavor out of the scallops and infusing the kitchen with a mouthwatering fragrance.
Step 3: Arrange the Scallops
Pat your scallops thoroughly dry—this is key! Excess moisture can prevent them from developing that lovely golden top. Nestle them in a single layer within your prepared baking dish, giving each scallop a bit of personal space. Spoon the garlic butter concoction generously over each one, ensuring every scallop gets coated.
Step 4: Bake to Perfection
Slide the dish into the preheated oven and bake for 10 to 12 minutes. Keep an eye out around the 10-minute mark: you’ll know they’re done when the scallops turn opaque and the tops take on a kiss of golden color. Be sure not to overbake—scallops go from tender to rubbery in a flash, and you want them melt-in-your-mouth luscious!
Step 5: Finish and Serve
Once out of the oven, immediately shower your Garlic Butter Baked Scallops with freshly chopped parsley and serve with lemon wedges. The combination of warm, tender scallops, herbaceous parsley, and zippy lemon hits every note, making this dish dazzlingly complete.
How to Serve Garlic Butter Baked Scallops
Garnishes
The simplest and most classic garnish for Garlic Butter Baked Scallops is a sprinkle of fresh parsley and a few lemon wedges. Not only do they bring a splash of color, but they also inject freshness and acidity that balance the rich, buttery sauce. For an extra restaurant touch, try a dusting of finely grated lemon zest right before serving.
Side Dishes
These scallops are deliciously versatile and pair beautifully with all sorts of sides. For a light meal, serve alongside a crisp green salad or steamed asparagus. If you want to make things a little more luxurious, creamy mashed potatoes or buttered pasta will soak up every irresistible drop of that garlicky butter sauce. Fresh, crusty bread is practically a necessity for sopping up leftovers!
Creative Ways to Present
To make Garlic Butter Baked Scallops the star of any gathering, try serving them on scallop shells or in small ramekins for individual portions. You could also nestle them over creamy risotto or in a toasted bread bowl for a fun twist. For party appetizers, skewer a couple onto picks with a sprig of parsley and a thin lemon slice for an elegant, easy-to-eat bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container and refrigerate as soon as they’ve cooled. Baked scallops are best enjoyed within 1 to 2 days for peak freshness, as the delicate texture begins to change if stored longer.
Freezing
Freezing Garlic Butter Baked Scallops isn’t recommended, as scallops can lose their tender texture and become a little grainy once thawed. If you must, freeze only if absolutely necessary, and know that the finished dish may not capture the same magic as when freshly baked.
Reheating
To gently reheat your scallops without turning them rubbery, place them in a covered dish in a 275°F (135°C) oven for about 10 minutes, or just until warmed through. Microwave reheating can toughen them, so using the oven is worth the extra step to enjoy that luxurious tenderness all over again.
FAQs
Can I use frozen scallops for Garlic Butter Baked Scallops?
Absolutely! Just make sure they’re thoroughly thawed and very well patted dry before using. This helps achieve that appealing golden top and keeps extra moisture from diluting the garlic butter flavor.
Why are my scallops sometimes rubbery?
Rubbery scallops are almost always the result of overcooking. Keep a close eye on your Garlic Butter Baked Scallops in the oven, and remember they’ll keep cooking a bit even after you pull them out. As soon as they turn opaque, they’re done!
How do I know if my scallops are “dry” or “wet packed”?
“Dry” scallops haven’t been treated with any preservatives or solutions and will caramelize nicely; “wet” scallops are treated with a solution that can make them spongy and harder to sear. Always ask your fishmonger or look for “dry packed” on the label—they’re ideal for this recipe.
Can I substitute the butter with another fat?
You can use olive oil if you need a dairy-free option, though the flavor will be different. The rich taste of butter is a key part of classic Garlic Butter Baked Scallops, but a good quality olive oil can create a lighter, Mediterranean twist.
Is it possible to prepare the garlic butter mixture in advance?
Definitely! You can mix the butter, garlic, lemon juice, paprika, salt, and pepper together a day in advance. Just cover and refrigerate, then gently re-melt before using so everything pours easily over your scallops.
Final Thoughts
There’s nothing quite like the way Garlic Butter Baked Scallops transform a handful of everyday ingredients into a dish that feels truly special. Give this recipe a try—you’ll be amazed how quickly it disappears from plates, and it just might become your new go-to for fast, fabulous entertaining or a memorable dinner at home.
