Buttery Baked Scallops

Scallops always feel a little special — the kind of dish you’d expect to see on a restaurant menu rather than on a weeknight dinner table. But honestly, baking scallops in a buttery lemon-parmesan sauce is so simple that I find myself making this recipe far more often than I thought I would.

The first time I served baked scallops was for a small family dinner, and I wasn’t sure how they’d be received. Everyone ended up asking for seconds, and the buttery sauce practically disappeared as people spooned it over bread, rice, and even their vegetables. Now it’s one of my go-to seafood dishes when I want something impressive but easy.

Ingredient Notes Worth Knowing

• Sea Scallops – Large sea scallops are best for this recipe. Bay scallops are too small and tend to overcook. I usually ask the fishmonger for “dry” scallops (not treated with additives) because they brown and bake more cleanly.

• Butter – Unsalted butter lets you control the salt level better, but salted butter works in a pinch.

• White Wine – I love the flavor it adds, but you can leave it out or replace it with extra broth if you prefer.

• Lemon Juice – Fresh juice is non-negotiable for me; it brightens the richness of the butter and cheese.

• Parmesan Cheese – Use finely grated Parmesan so it melts smoothly into the sauce.

• Spices – Garlic powder, paprika, parsley, and a pinch of cayenne give a balance of savory, smoky, and lightly spicy flavor.

How I Bake Them Step by Step

1. Prepare the Butter Mixture
   I melt the butter and whisk in wine, lemon juice, Parmesan, and seasonings. This is the base of the sauce that makes the scallops so flavorful.

2. Layer the Scallops
   I arrange the scallops in a single layer in a baking dish and spoon the butter mixture over them. Every scallop should get its fair share of sauce — that’s the key.

3. Bake Gently
   Bake covered at 350°F for about 25 minutes until the scallops are just opaque. Overcooking is the only real danger here, so I check them a couple of minutes early.

4. Finish Under the Broiler
   Sprinkle on more Parmesan and paprika, then broil for a couple of minutes until the tops are golden and slightly crisp. That last step makes all the difference.

5. Garnish and Serve
   I like to finish with fresh parsley and serve them straight from the dish — sauce and all.

My Best Cooking Tips

• Use sea scallops, not bay scallops. Bay scallops cook so quickly that they turn rubbery before the sauce is ready.

• Remove the side muscle. If you see a small, tough flap on the side of your scallop, just peel it off before cooking.

• Don’t skip the broiler step. That quick blast of heat caramelizes the top and gives you that irresistible browned finish.

• Keep an eye on timing. Scallops are done as soon as they turn opaque and firm up. They should still feel tender, never chewy.

Variations I’ve Tried

• A dash of hot sauce stirred into the butter mixture for a spicy kick.

• A sprinkle of crisp bacon bits over the finished dish — indulgent but so good.

• Smoked paprika instead of regular paprika for a deeper, smokier flavor.

• Topped with fresh chives or scallions for a mild oniony bite.

Serving Suggestions

Since the sauce is rich and buttery, I always pair these scallops with something that soaks it up. Here are some of my favorites:

• Cauliflower rice or mashed cauliflower (for a lighter option)

• Creamy mashed potatoes

• A side of pasta tossed simply with olive oil and garlic

• Crusty bread for dipping straight into the sauce

If I’m serving scallops as part of a bigger spread, I’ll add a green salad and some roasted asparagus to balance things out.

Storage and Make Ahead

Scallops are best eaten fresh, but here’s what works:

• Fridge: Store leftovers in an airtight container for up to 2 days.

• Reheat: Warm gently in a low oven with a splash of broth or butter to keep them from drying out.

• Make Ahead: You can prepare the butter mixture a day in advance and keep it in the fridge. Just melt it before spooning it over the scallops.

FAQs

Can I make this without wine?
Yes. Just use extra chicken broth or even water with a squeeze of lemon. The flavor will still be delicious.

How do I know when scallops are done?
They should turn opaque and feel slightly firm but still tender. If they’re rubbery, they’ve gone too far.

Can I use frozen scallops?
Yes, just make sure they’re fully thawed and patted dry before baking. Excess water will dilute the sauce.

What’s the difference between sea scallops and bay scallops?
Sea scallops are larger and perfect for baking or searing. Bay scallops are smaller and better for pasta or salads.

How long do leftovers keep?
Up to 2 days in the fridge, but scallops taste best fresh out of the oven.

Continue to Content

Yield: 6

Buttery Baked Scallops

Print

Golden and tender, these Buttery Baked Scallops are cooked in a luscious mix of melted butter, lemon, parmesan, and spices.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 pounds large sea scallops (about 15 per pound)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons dry white wine
• 1 tablespoon fresh lemon juice
• ¾ cup grated Parmesan cheese, divided
• 1 teaspoon kosher salt (or ½ teaspoon fine salt)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon sweet paprika
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 350°F and lightly grease a shallow casserole dish that is safe for both baking and broiling. Rinse the scallops, pat them dry, and arrange them evenly in the dish.
2. In a small bowl, stir together the melted butter, wine, lemon juice, ½ cup of the Parmesan, salt, pepper, garlic powder, dried parsley, and cayenne. Let the mixture sit for a minute or two to thicken slightly.
3. Spoon the butter mixture evenly over the scallops. Cover the dish with foil and bake for about 20–25 minutes, until the scallops are just cooked through, opaque, and tender (internal temperature around 130°F).
4. Remove from the oven and switch the oven setting to broil. Uncover the scallops, sprinkle with the remaining Parmesan and a light dusting of paprika, then place the dish under the broiler about 6 inches from the heat. Broil for 2–3 minutes, watching closely, until the tops are golden and crisp.
5. Finish with a sprinkle of fresh parsley and serve immediately.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 330Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 103mgSodium 1447mgCarbohydrates 11gFiber 0gSugar 0gProtein 35g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

These buttery baked scallops are proof that seafood doesn’t have to be intimidating. With just a handful of ingredients and a simple technique, you get tender, flavorful scallops in a sauce you’ll want to mop up with bread or spoon over veggies. It’s the kind of dish I make when I want something impressive without spending all evening in the kitchen. Whether you serve it for guests or just as a cozy family dinner, it’s always a hit.

Also try these Scallop recipes:-

• Seared Scallops Recipe with Orange Rum Sauce
• Grilled Scallops in the Shell
• Steamed Scallops with Glass Noodles