Crispy Butter, Lemon & Parmesan Baked Scallops
Buttery scallops topped with a zesty lemon-parmesan crust, baked until tender and finished under the broiler for a golden, crispy topping. A restaurant-quality seafood dish ready in 30 minutes or less.
Equipment
- 9x13-inch casserole dish
- Mixing bowl & whisk
- Aluminum foil
- Instant-read thermometer (recommended)
Ingredients
- 1 teaspoon olive oil (for greasing dish)
- 1½ pounds large scallops (about 22–23 pieces)
- ¼ cup butter, softened
- 2 tablespoons fresh lemon juice
- ½ cup freshly grated parmesan cheese
- ¼ teaspoon smoked paprika
- 1 teaspoon garlic powder
- Sea salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley
- Lemon wedges, for serving (optional)
Instructions
- Preheat the OvenHeat oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with olive oil.
- Prepare the ScallopsRinse scallops, pat dry thoroughly, and remove the small fibrous side muscle if attached. Arrange scallops in a single layer in the baking dish.
- Make the ToppingIn a bowl, whisk together softened butter, lemon juice, parmesan, smoked paprika, and garlic powder. Season with salt and pepper to taste.
- Bake the ScallopsSpoon a small portion of the mixture over each scallop. Cover the dish with foil and bake 15–20 minutes, until scallops are opaque and reach 145°F internally.
- Broil for CrispinessRemove foil and switch oven to broil. Cook 2–3 minutes until tops are browned and crisp. Watch closely to prevent burning.
- Finish & ServeGarnish with fresh parsley and serve immediately with lemon wedges.
Notes
Pro Tips & Variations
- Uniform size matters: Use scallops of similar size for even cooking.
- Extra crisp topping: Add a sprinkle of panko breadcrumbs with parmesan before broiling.
- Alternate seafood: Works well with shrimp or halibut fillets.
- Flavor boost: Add a touch of cayenne or red pepper flakes for gentle heat.
- Wine pairing: Pair with a crisp Sauvignon Blanc or Chardonnay for a restaurant-style experience.