Sweet, tender scallops baked in their own shells with melting garlic-herb butter — simple, fast, and special enough for guests. I like serving these when friends drop by and I need something impressive without spending the whole evening in the kitchen. The shells hold the butter, so every bite is silky and full of flavor.
I first made these after a beachside day when dinner needed to be quick. A few fresh scallops, a small log of herb butter from the freezer, and lemon from the fruit bowl — ten minutes later, we were clinking shells and passing around napkins. Since then, this has become my go-to starter for seafood nights.
Why You’ll Love This
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Big flavor, tiny effort: Garlic, parsley, a pinch of heat, and the natural sweetness of scallops.
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Fast cook time: In and out of the oven in a few minutes, so you can cook them right before serving.
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Beautiful presentation: Baking in the shell feels restaurant-level without fuss.
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Flexible: Fresh or frozen scallops work, with or without shells.
Ingredient Notes
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Scallops: Choose dry (unsoaked) sea scallops if possible. They should smell like the ocean, not fishy. Medium to large sizes work best for baking.
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Butter: Soften it so the mix spreads easily. I keep a small log of compound butter in the freezer for last-minute appetizers.
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Garlic & Parsley: Freshly chopped for brightness. Add chives if you like a gentle onion note.
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Cayenne or chili flakes: Just a whisper for warmth.
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Lemon: Zest in the butter, juice at the table.
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Salt & Black Pepper: Season lightly; scallops are delicate.
Make the Garlic-Herb Butter
In a bowl, mix:
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6 tablespoons softened unsalted butter
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2 garlic cloves, very finely minced
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2 tablespoons finely chopped parsley
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½ teaspoon lemon zest
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Pinch of cayenne or chili flakes
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Salt and black pepper to taste
Roll into a small log with parchment and chill. Slice into thin coins for easy portioning.
How to Prep Fresh Scallops in the Shell
If you brought home whole scallops:
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Shuck: Use a blunt, thin blade (a butter knife works). Slip it near the hinge, slide along the inside to release the top shell, then separate the meat.
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Clean: Gently pull away the membrane and roe if you prefer them off. Rinse quickly under cold water only if you spot grit, then pat dry.
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Set in shells: Nestle the clean scallop back into a half shell.
Tip: Fresh scallops should close a little if you tap the shell before shucking. That slight movement signals freshness.
Step-by-Step: Baked Scallops in the Shell
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Heat the oven to 200°C / 400°F (upper and lower heat). Place the shells on a rimmed tray so they sit level.
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Butter on top: Add a thin coin of garlic-herb butter to each scallop.
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Bake: Slide the tray into the hot oven for 3–5 minutes. You’re looking for the butter to bubble and the scallops to turn just opaque.
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Check doneness: Press lightly — they should feel springy, not firm. Pull them a touch early rather than late.
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Finish: Squeeze a few drops of lemon over each, crack of pepper, and serve right away.
Grill/BBQ Option
Set the shells directly over medium-high heat. Close the lid and cook about 3 minutes until the butter bubbles and the scallops turn opaque. The smoky edge is lovely with the garlic.
No Shells? No Problem
Use a small oven-safe dish: lay scallops in a single layer, dot with butter coins, and bake as above. Or pan-sear:
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Heat a skillet until very hot; add a film of oil.
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Pat scallops dry, salt lightly, then sear 2 minutes on the first side.
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Flip, add a tablespoon or two of the garlic-herb butter, and cook about 1–2 minutes more, basting. They should be browned outside and just tender inside.
Tips and Tricks
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Dry surface = great texture: Pat scallops well so they sear or bake without weeping.
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Thin butter coins: A little melts fast and coats evenly; you can always add more at the table.
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Level shells: Set them on a bed of coarse salt or crumpled foil so they don’t tip on the tray.
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Cook at the last minute: Scallops wait for no one; plan to bake as guests sit down.
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Herb swaps: Parsley is classic; dill, tarragon, or chives make fun twists.
Make-Ahead Notes
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Butter: Mix and chill up to a week ahead or freeze for a month.
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Assembly: Place scallops in shells, top with butter coins, cover the tray, and refrigerate for a few hours. Pull out 10 minutes before baking so the butter isn’t ice-cold.
Serving Ideas
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Set three shells per person for a starter.
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Pair with lightly dressed greens, lemon wedges, and warm bread to mop up the butter.
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For a seafood spread, plate alongside roasted prawns or a simple fennel-citrus salad.
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For date night, add a glass of crisp white wine and call it dinner with extra bread.
Storage
Scallops taste best right after cooking. If you have a few left:
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Refrigerate: Up to 1 day in an airtight container.
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Reheat gently: Low heat in a skillet with a dab of butter, just until warm. Stop as soon as they’re heated through.
FAQs
Can I use frozen scallops?
Yes. Thaw overnight in the fridge, then pat very dry before baking or searing.
Do I need the shells?
They help with presentation and catch the butter, but a small baking dish works. You can buy food-safe shells online or reuse scrubbed, heat-safe shells you already have.
How do I avoid rubbery scallops?
High heat and short cook time. Pull them when just opaque and springy to the touch.
Can I add cheese or breadcrumbs?
A light sprinkle of buttered breadcrumbs is tasty; keep it minimal so the scallop flavor leads.
What herbs go best?
Parsley is classic. Chives for a gentle onion note, dill for a fresh lift, tarragon for a soft anise note.
Scallops Baked in the Shell with Garlic Butter
These Scallops Baked in the Shell with Garlic Butter are a true showstopper.
Ingredients
- 12 scallops in the shell
- 200 g unsalted butter (at room temperature)
- ½ bunch parsley (picked and finely chopped)
- 3 garlic cloves (peeled and minced)
- 1 lemon (zested, plus wedges for serving)
- 1 pinch cayenne pepper
- Salt and black pepper (to taste)
Instructions
- Start by making the garlic butter. Cut the softened butter into cubes and place in a bowl. Add the minced garlic, chopped parsley, lemon zest, cayenne pepper, salt, and black pepper. Mix until everything is evenly combined. Taste and adjust the seasoning if needed. Shape the butter into two logs, wrap tightly in cling film, and refrigerate for at least 2 hours to firm up.
- If using fresh scallops, carefully open the shells by inserting a knife near the hinge. Run the knife around to release the scallop and remove the membrane and roe. Rinse gently under cold water to remove any grit, then pat dry with paper towels.
- Preheat the oven to 200°C (350°F). Slice the chilled garlic butter into thin discs. Place each scallop back in its shell on a baking tray, making sure the shells are stable. Add a slice of garlic butter on top of each scallop.
- Bake for 3–4 minutes, just until the butter is bubbling and the scallops are lightly cooked. Serve immediately in their shells with lemon wedges on the side.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 454Total Fat 41gSaturated Fat 25gUnsaturated Fat 14gCholesterol 123mgSodium 412mgCarbohydrates 13gFiber 1gSugar 1gProtein 10g
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.
Final Thought
This is the kind of appetizer that makes a regular evening feel special. A hot tray of shells, garlic butter bubbling away, a squeeze of lemon — nothing fussy, just clean flavors and good seafood. I make these when I want that restaurant moment at home without a long prep list, and they never last long on the table.
