Garlic Butter Baked Scallops
This Garlic Butter Baked Scallops recipe is the perfect expression of simple luxury — where minimal ingredients come together to create extraordinary flavor. Each scallop is kissed with melted butter, brightened by a splash of lemon, and seasoned with a delicate balance of garlic and paprika for warmth and color.
Baking at high heat locks in the scallops’ natural sweetness, giving them a golden, slightly caramelized edge while keeping the centers tender and juicy. It’s a dish that feels sophisticated yet effortless — perfect for an elegant dinner, a romantic evening, or when you want to impress without stress.
Every bite is buttery, briny, and beautifully aromatic — a reminder that sometimes, the simplest ingredients create the most memorable meals.
Why People Will Love This Garlic Butter Baked Scallops Recipe
Pure, indulgent flavor – The combination of butter, garlic, and lemon enhances the scallops’ natural sweetness, creating a melt-in-your-mouth richness that feels both comforting and elegant.
Simple yet luxurious – With just a few everyday ingredients, this recipe delivers a restaurant-quality dish that’s surprisingly easy to make at home.
Perfect texture balance – Baking at high heat gives the scallops a tender center with lightly caramelized edges — a beautiful contrast that highlights their delicate nature.
Versatile for any occasion – Whether served as a romantic appetizer, a festive entrée, or part of a seafood platter, it fits effortlessly into any menu.
Irresistible aroma and presentation – The scent of butter and garlic wafting from the oven, paired with the golden hue of baked scallops, makes this dish as visually stunning as it is flavorful.
Pairs beautifully with sides – From crusty bread and pasta to roasted vegetables or rice, this dish complements a wide range of flavors, making it endlessly adaptable.
Elegant with minimal effort – It’s a dish that feels refined and impressive — perfect for entertaining — yet requires only a few steps and ingredients to achieve perfection.
Key Ingredients:
Scallops – The heart of the dish, scallops bring a naturally sweet, delicate ocean flavor that becomes buttery and tender when baked. Their mild taste makes them the perfect canvas for rich and aromatic seasonings.
Salted Butter – The foundation of the recipe’s luxurious flavor. As it melts, it infuses the scallops with richness and moisture, creating a silky texture and golden edges that enhance their natural sweetness.
Fresh Lemon Juice – A splash of acidity brightens the entire dish, cutting through the richness of the butter and balancing every bite with a touch of freshness.
Garlic Powder – Adds warmth and depth without overpowering the scallops, giving each mouthful that irresistible hint of savory aroma.
Sweet Paprika – Offers a subtle smokiness and a beautiful golden hue, making the scallops visually appealing while adding a gentle layer of flavor complexity.
Salt and Black Pepper – Essential for bringing harmony to all the ingredients, enhancing the scallops’ natural briny taste and elevating the buttery sauce to perfection.
Expert Tips:
Dry the scallops thoroughly before baking – Patting them completely dry with paper towels ensures proper caramelization. Moisture prevents browning and can make the scallops steam instead of bake, which affects both flavor and texture.
Use high-quality, fresh or properly thawed scallops – Choose dry-packed scallops (not soaked in preservatives or sodium tripolyphosphate) for a purer, sweeter flavor and a naturally firm texture. If frozen, thaw them overnight in the fridge and blot excess liquid.
Do not overbake – Scallops cook quickly and can turn rubbery if left too long in the oven. Start checking around the 8-minute mark; they should be opaque, springy to the touch, and slightly browned at the edges.
Butter temperature matters – Use small chunks of cold butter distributed around the scallops instead of melted butter poured over. This helps the butter melt gradually, basting the scallops evenly and infusing deep flavor throughout the bake.
Balance seasoning delicately – Scallops are naturally sweet and briny, so avoid heavy-handed seasoning. A light touch of garlic and paprika allows the scallops’ own flavor to shine through.
Finish with a burst of freshness – Just before serving, drizzle a few extra drops of fresh lemon juice or a sprinkle of chopped parsley for brightness and visual appeal.
Serve immediately for best texture – Scallops are at their peak when hot out of the oven — juicy, tender, and aromatic. Delaying serving time can cause the butter sauce to congeal and the scallops to lose their lusciousness.
Garlic Butter Baked Scallops
Ingredients
12 medium scallops (clean and dry)
2 tablespoons salted butter
Juice of half a lemon
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
Sweet paprika (to taste)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Step 2: Arrange the Scallops
Place the cleaned scallops evenly in an oven-safe casserole dish.
Step 3: Add Lemon Juice
Squeeze the juice of half a lemon evenly over the scallops to enhance their flavor.
Step 4: Season the Scallops
Season the scallops generously with salt, pepper, garlic powder, and sweet paprika according to your preference.
Step 5: Add Butter
Cut the salted butter into small chunks and distribute them evenly around the scallops in the dish.
Step 6: Bake the Scallops
Bake the scallops in the preheated oven for 9 minutes. After this time, carefully flip the scallops.
Step 7: Re-Season and Continue Baking
Once flipped, season the scallops again with salt, pepper, garlic powder, and paprika, if desired.
Return the dish to the oven and bake for an additional 9 minutes.
Step 8: Serve
Serve the baked scallops immediately while hot, and enjoy with crusty bread for dipping.
Important Notes When Making Garlic Butter Baked Scallops
Choose the right scallops: Opt for dry-packed scallops over wet-packed ones — they are free of additives, sear beautifully, and deliver pure, sweet flavor without excess moisture.
Timing is everything: Scallops bake quickly — typically within 8–10 minutes per side. Overbaking even by a few minutes can turn them rubbery. Keep an eye on texture; perfectly cooked scallops should be opaque, tender, and slightly springy to the touch.
Avoid overcrowding the pan: Give each scallop space to cook evenly. Crowding traps steam, preventing the scallops from developing that delicate caramelized edge.
Butter distribution matters: Place small chunks of butter evenly around the scallops so they melt slowly, basting each scallop and creating a naturally flavorful sauce.
Season lightly: Garlic and paprika should enhance — not overpower — the scallops’ subtle ocean flavor. A light hand with the spices keeps the dish balanced and elegant.
Use fresh lemon juice only: Bottled lemon juice can taste harsh or metallic. Freshly squeezed lemon brightens the butter sauce and adds freshness that elevates the entire dish.
Serve immediately: Scallops are best enjoyed hot, straight out of the oven. As they sit, the butter sauce thickens and the scallops can lose their tender texture.
Pair thoughtfully: This dish shines with sides that complement its richness — think roasted asparagus, buttery pasta, or a crisp white wine like Sauvignon Blanc or Pinot Grigio.
How to Enjoy Garlic Butter Baked Scallops After Cooking
Let it rest briefly: Allow the scallops to sit for 2–3 minutes after baking. This resting time lets the butter sauce settle and slightly thicken, ensuring each bite is rich and well-coated.
Serve while hot and aromatic: Scallops lose their ideal texture as they cool, so serve immediately to enjoy their delicate, buttery tenderness and the intoxicating aroma of garlic and lemon.
Pair with perfect sides:
Light and Fresh: Serve with a crisp green salad, lemon asparagus, or roasted vegetables for balance.
Rich and Comforting: Complement with creamy mashed potatoes, risotto, or buttered pasta to soak up the luscious sauce.
Elegant Touch: A glass of chilled white wine, such as Chardonnay or Sauvignon Blanc, enhances the buttery, briny notes beautifully.
Use bread for dipping: Don’t let the golden garlic butter sauce go to waste — dip warm crusty bread into the pan juices for a satisfying finish.
Enhance presentation: Before serving, drizzle a few extra drops of lemon juice and sprinkle with fresh herbs like parsley or thyme for color and freshness.
Savor slowly: Each bite offers layers of flavor — the sweetness of scallops, the richness of butter, the warmth of garlic, and the brightness of lemon. Take time to enjoy the contrast in textures and the luxurious simplicity of this ocean-inspired dish.
Optional leftover idea: If you happen to have leftovers (rarely the case!), gently reheat them in the butter sauce over low heat for just 1–2 minutes. Avoid microwaving — it can overcook and toughen the scallops.
Nutrition Information:
(Per Serving – Based on 4 Servings)
Calories: 190 kcal | Total Fat: 11.5 g | Saturated Fat: 6.5 g | Monounsaturated Fat: 3.2 g | Polyunsaturated Fat: 0.8 g | Cholesterol: 65 mg | Sodium: 220–280 mg (depending on added salt) | Total Carbohydrates: 3.1 g | Dietary Fiber: 0.3 g | Sugars: 0.8 g | Protein: 18 g
Frequently Asked Questions:
How do I know when the scallops are perfectly cooked?
Scallops are done when they turn opaque and slightly golden on top while remaining tender and springy to the touch. Overcooking makes them rubbery, so start checking around the 8-minute mark. Their centers should be just barely firm — think of a gentle bounce when pressed.
Can I use frozen scallops for this recipe?
Yes, frozen scallops work beautifully if thawed properly. Let them thaw overnight in the refrigerator, then pat completely dry with paper towels before seasoning. This step is crucial for achieving that beautiful golden crust and preventing excess water in the dish.
What’s the best type of butter to use — salted or unsalted?
Salted butter adds richness and enhances the scallops’ natural brininess, while unsalted butter gives you more control over the salt level. If using salted butter, reduce additional salt slightly to maintain a balanced flavor.
Can I prepare the scallops in advance?
You can season and arrange the scallops in the baking dish up to 2 hours before cooking, then refrigerate them. However, only add butter and lemon juice right before baking — this keeps the scallops from sitting in acid too long, which can change their texture.
What’s the best way to serve Garlic Butter Baked Scallops?
Serve them immediately after baking while still hot and tender. Pair with crusty bread for dipping, or serve over pasta, rice, or creamy mashed potatoes to soak up the rich garlic butter sauce. A squeeze of fresh lemon or sprinkle of herbs right before serving adds the perfect finishing touch.
Why should scallops be patted dry before baking?
Drying the scallops thoroughly removes excess moisture, which helps them caramelize instead of steam. If the surface is wet, they’ll release water during baking, preventing that desirable golden crust and diluting the flavor of the butter sauce.
Should I use fresh or frozen scallops for the best flavor?
Fresh scallops are ideal for their clean, sweet flavor and firm texture, but frozen scallops are an excellent alternative when thawed properly. Always choose dry-packed scallops (without additives or brine), as “wet-packed” ones can hold extra water and cook unevenly.
Can I bake scallops at a lower temperature to avoid overcooking?
While it might seem safer, baking at a lower temperature can make scallops release liquid and become soggy. A high temperature (around 425°F / 220°C) ensures they cook quickly, forming a flavorful crust while staying juicy inside.
How can I tell if my butter sauce is balanced in flavor?
Taste the sauce before baking — it should have a bright tang from the lemon, a savory depth from the garlic and butter, and a hint of warmth from paprika. Adjust salt or lemon juice gently; small tweaks can transform the overall flavor profile.
What’s the best way to avoid a greasy or heavy texture?
Balance the richness of butter by adding a squeeze of fresh lemon juice just before serving. The acidity cuts through the fat, keeping the dish light and vibrant. You can also drizzle a small amount of extra virgin olive oil over the top for a cleaner finish.