Of course! Garlic butter baked scallops are a classic, impressive, yet surprisingly simple dish. The key is to not overcook them, ensuring they stay tender and juicy.
Here is a detailed recipe and guide to help you make perfect garlic butter baked scallops every time.
The Ultimate Garlic Butter Baked Scallops
This recipe yields a rich, buttery, and garlicky dish that’s perfect as an appetizer for 4-6 people or a main course for 2-3.
Ingredients
· 1 lb (450g) fresh sea scallops (about 15-20 large scallops)
· 4 tbsp unsalted butter, melted
· 4-5 cloves garlic, minced very finely
· 2 tbsp fresh parsley, finely chopped (plus more for garnish)
· 1 tbsp fresh lemon juice (about ½ a lemon)
· ½ tsp lemon zest (optional, but highly recommended)
· ¼ tsp salt (or to taste)
· ¼ tsp black pepper, freshly ground
· A pinch of red pepper flakes (optional, for a slight kick)
· 2 tbsp dry white wine (like Sauvignon Blanc or Pinot Grigio) – optional, but adds great flavor
· 1/4 cup Panko breadcrumbs (optional, for a crispy topping)
Instructions
Step 1: Prep the Scallops (Crucial Step!)
· If your scallops are frozen, thaw them completely in the refrigerator overnight.
· Pat them DRY. This is the most important step for getting a good texture and not steaming them. Use paper towels to thoroughly pat each scallop dry. Remove the small, tough side muscle if it’s still attached (it looks like a little tab on the side).
· Place the dried scallops in a single layer in a baking dish just large enough to hold them. A pie dish or small cast-iron skillet works perfectly.
Step 2: Make the Garlic Butter Sauce
· In a small bowl, combine the melted butter, minced garlic, parsley, lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Stir well.
· If using white wine, pour it directly into the baking dish with the scallops first. Then, pour the garlic butter mixture evenly over the scallops, ensuring each one is coated.
Step 3: (Optional) Add the Panko Topping
· If you want a crispy, golden-brown topping, mix the Panko breadcrumbs with a tiny drizzle of olive oil or a spoonful of the garlic butter sauce. Sprinkle this mixture evenly over the scallops.
Step 4: Bake to Perfection
· Preheat your oven to 425°F (220°C). A hot oven is essential for quick, even cooking.
· Bake the scallops for 12-15 minutes. They are done when they are:
· Opaque and firm to the touch.
· Just cooked through. Be careful not to overcook, or they will become tough and rubbery. A fork should slide in easily.
· The butter will be sizzling and the topping (if using) will be golden.
Step 5: Serve Immediately
· Remove from the oven. Spoon the delicious garlic butter sauce from the bottom of the dish over the scallops.
· Garnish with a sprinkle of fresh parsley and a fresh squeeze of lemon juice.
· Serve immediately while hot.
Serving Suggestions
· As an Appetizer: Serve with crusty, toasted baguette slices to soak up every last drop of the incredible garlic butter sauce.
· As a Main Course:
· Over Pasta: Toss with linguine or angel hair pasta for a decadent meal.
· With Rice: Serve on a bed of fluffy jasmine rice, risotto, or cauliflower rice.
· With Vegetables: Pair with roasted asparagus, green beans, or a simple arugula salad.
Pro Tips for Success
- Buy “Dry-Packed” Scallops: If possible, ask for “dry-packed” scallops. “Wet-packed” scallops are treated with a phosphate solution that makes them absorb water. They weep liquid when cooked and won’t sear or bake as well.
- Don’t Skip the Drying Step: Moisture is the enemy of a perfectly cooked scallop. A dry surface is non-negotiable.
- Mince, Don’t Crush the Garlic: Mincing the garlic very finely allows it to melt into the butter and cook through without burning in the hot oven.
- Watch the Clock: Scallops cook very quickly. Start checking them at the 10-minute mark. They continue to cook for a minute after coming out of the oven (carryover cooking), so it’s better to err on the side of slightly underdone.
- Broil for Color: If you aren’t using the Panko topping and want a more golden top, you can switch the oven to broil for the last 1-2 minutes. Watch them like a hawk to prevent burning!
Enjoy your restaurant-quality garlic butter baked scallops! It’s a dish that is sure to impress.