Ingredients:

  • 1 ½ lbs (680g) sea scallops, patted dry
  • ½ cup (113g) unsalted butter, melted
  • 4 cloves garlic, minced
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons lemon juice, freshly squeezed
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine the melted butter, minced garlic, parsley, chives, thyme, white wine, lemon juice, and red pepper flakes (if using). Season with salt and pepper.
  3. Arrange the scallops in a single layer in the baking dish.
  4. Pour the garlic herb butter evenly over the scallops.
  5. Bake for 12-15 minutes, or until the scallops are opaque and cooked through. The internal temperature should reach 145°F (63°C). Avoid overcooking.
  6. Garnish with extra fresh parsley and serve immediately with lemon wedges.