Ingredients
- 1 1/2 pounds large sea scallops, side muscles removed
- 3 tablespoons unsalted butter, melted
- 3 garlic cloves, finely minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1/4 cup panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- Lemon wedges, for serving
Execution
Preheat the Oven: Preheat the oven to 425°F. Lightly grease a medium baking dish or shallow oven-safe skillet.
Prepare the Scallops: Pat the scallops thoroughly dry with paper towels. Arrange them in a single layer in the prepared baking dish, leaving a little space between each one.
Make the Lemon Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, kosher salt, black pepper, and paprika. Stir until evenly blended.
Season the Scallops: Spoon the lemon garlic butter evenly over the scallops, making sure each one is lightly coated.
Add the Breadcrumbs: Sprinkle the panko breadcrumbs evenly over the tops of the scallops. Gently press them into the butter-coated surface so they stay in place while baking.
Bake the Scallops: Place the baking dish in the oven and bake for about 10–12 minutes, depending on the size of the scallops. They should be opaque around the edges, tender in the center, and lightly golden on top.
Broil for Extra Color: If you want a more golden topping, switch the oven to broil and cook for an additional 1–2 minutes. Watch closely so the breadcrumbs do not burn.
Finish with Parsley: Remove the scallops from the oven and sprinkle the chopped parsley over the top. Spoon some of the warm lemon garlic butter from the bottom of the dish over each scallop.
Serve: Serve the Baked Scallops immediately with lemon wedges. Pair them with rice, pasta, mashed potatoes, roasted vegetables, or a fresh green salad for a complete dinner.
Additional tips
- Pat the scallops very dry before baking so excess moisture does not dilute the garlic butter or make the topping soggy.
- Use large sea scallops rather than small bay scallops because they stay juicier and are easier to cook evenly in the oven.
- Avoid overbaking; scallops become firm and rubbery when cooked too long. Remove them once they are opaque and tender.
- Regular breadcrumbs can replace panko, but panko creates a lighter, crispier topping.
- For a slightly richer version, add an extra tablespoon of melted butter before serving.
