Butter Parmesan Baked Scallops: Garlic Herb Crusted (Ready in 18 Mins)

Skip the Sear: Introducing the Easiest Butter Parmesan Baked Scallops Recipe

You know that incredible aroma that hits you when seafood is roasting under a hot broiler? It’s nutty, garlicky, and rich with salty Parmesan. This [Butter Parmesan Baked Scallops Recipe] delivers that exact restaurant level experience right in your kitchen.

We’re talking about plump, perfectly tender sea scallops crowned with a golden, garlicky, herby crust.

I used to be terrified of searing scallops. The oil would splatter everywhere, half of them would stick to the pan, and they were often rubbery inside. Total disaster, right? This easy baked method is a total weeknight lifesaver, allowing you to achieve maximum flavor and texture without any over high heat stress.

It's truly a 20 minute indulgence.

If you’re ready to stop stressing about the sear and start enjoying tender, flavourful scallops covered in the best crust imaginable, then let’s dive in. This is the best baked scallop recipe you are ever going to find, hands down. Trust me on this.

The Science of Succulence: Why This Garlic & Herb Crust Works So Well

The 20 Minute Indulgence: Minimal Effort, Maximum Flavor

We are hacking the classic seafood dish. By moving the cooking process into the oven, we skip the fussy, high maintenance searing process that requires constant attention and rapid movements. This simple assembly line approach keeps dinner prep completely chilled out.

The only challenging part is waiting for the oven buzzer.

Why Baking Scallops Changes Everything for Busy Cooks

When you bake scallops, you are cooking them gently and evenly from all sides simultaneously. This is especially brilliant because we’ve given them a cozy blanket of fat and breadcrumbs that acts as insulation. The result? They stay perfectly juicy inside instead of drying out on contact with a scorching hot pan.

A Note on Prep Time vs. Impress Factor

You can pull this whole meal off in under 18 minutes, including the prep time. If you want a similar weeknight win that is also lightning fast, you should definitely check out my recipe for [Baked Lemon Cod: The 25 Minute Zingy Weeknight Dinner Recipe].

The point is, high impact seafood doesn't have to take all night.

Preventing Dryness: The Butter Blanket Effect

This recipe calls for melted butter mixed directly into the crumb topping. This isn't just for flavour, though obviously, butter makes everything better! That fat soaks into the Panko, creating a protective layer that essentially bastes the scallop as it cooks.

This is the secret sauce for preventing dry scallops.

Achieving Crunch and Depth: The Critical Role of Panko and Parmesan

We use Panko because those Japanese breadcrumbs are inherently light and airy, meaning they crisp up beautifully without becoming dense or tough. The finely grated Parmesan melts slightly, binding the crumb mixture and adding that crucial salty, nutty depth we crave.

This combination creates that satisfying Garlic Herb Crusted Scallops texture.

The Maillard Reaction Without the Sear

How do we get that gorgeous golden brown colour without searing? We broil! By setting the rack high and finishing the dish under the broiler for 2– 3 minutes, we hit the surface with intense heat.

This quickly caramelizes the butter, cheese, and Panko, giving you a beautiful crust and a perfect Maillard reaction right on top.

Essential Components for Butter Parmesan Baked Scallops: Ingredients Deep Dive

I love recipes that rely on pantry staples for maximum impact. You probably have everything but the scallops already! For the best possible outcome, always use fresh ingredients for the topping.

Chef's Note: When using a recipe that features only a few ingredients, the quality of those ingredients matters exponentially. Splurge on the good Parmesan; it makes a massive difference here.

Let's Talk Scallops: Selection, Size, and Preparation

Choosing the Right Scallops (Sea vs. Bay)

We are definitely using Sea Scallops for this Baked Parmesan Scallops Recipe . They are large, thick, and cook beautifully, offering that satisfyingly plump bite. Bay scallops are much smaller and sweeter; they are lovely, but they will cook far too quickly and dry out under the broiler.

Wet Scallops vs. Dry Scallops: A Crucial Distinction for Baking

Always, always look for "dry-packed" sea scallops. Wet-packed scallops are treated with a phosphate solution that helps them retain water. They look whiter, but they taste slightly soapy and release copious amounts of moisture when cooked, ruining our precious crumb topping.

If you can only find wet scallops, make sure you blot them dry, then let them air-dry in the fridge for 30 minutes before use.

Flavor Boosters: Garlic, Fresh Herbs, and Lemon Zest

Don't skip the fresh garlic! Two cloves, finely minced, deliver punchy flavour that stands up to the richness of the butter and Parmesan. I use fresh parsley here for colour and brightness, and a little lemon zest is non-negotiable it lifts the entire dish.

Panko and Parmesan Substitutions for the Crust

Life happens, and sometimes you’re missing an ingredient. Here is my go-to substitution list:

How to Prep Scallops Before Baking (Patting Dry)

I cannot stress this enough: you must pat them dry. Even dry-packed scallops have surface moisture. Place them on four layers of paper towels, cover them with more, and press firmly. Repeat the process if the towels are saturated.

This step ensures that beautiful butter crust adheres perfectly and gives us that desirable flaky exterior texture.

Decoding Scallop Sizing: What The Number Means

When you see a number on the scallop bag, like U/10 or 20/30, it tells you how many scallops are in a pound (U/10 means "Under 10 per pound"). For this recipe, aim for U/15 or U/12 sizes. These are those nice, big, thick boys that can handle the heat.

Detailed Method: How to Assemble and Bake Scallops to Perfection

1. Prep and Season the Scallops: Preheat your oven to 400°F (200°C) and position a rack in the upper third. Thoroughly pat those scallops dry! Gently pull off any tiny, hard side muscles if they are present. Toss the dried scallops lightly in 1 tablespoon of olive oil, salt, and pepper.
2. Make the Crumb Mixture: Melt the butter and let it cool for a minute while you mix the rest of the crumb. In a small bowl, combine the Panko, Parmesan, minced garlic, lemon zest, parsley, and any optional dried herbs or chilli flakes. Pour the slightly cooled melted butter over the mix. Stir until it looks like wet, coarse sand.
3. Arrange and Top: Place the scallops snugly into a shallow baking dish or individual ramekins. They should be just touching but not overlapping. Evenly press the Butter Parmesan Crumb mixture over the top of each scallop, making sure they are fully coated.
4. Bake First: Bake on the middle rack for exactly 4 minutes. This allows the heat to penetrate the bottom without burning the crust prematurely.
5. Broil for Gold: Switch the oven to the high broil setting. Move the dish to the upper rack (about 6 inches from the heat). Broil for 2– 3 minutes, watching constantly. The topping should bubble vigorously and turn deep golden brown.
6. Rest and Serve: Pull the dish out the moment the crust is perfect. Let it rest for 1 minute before serving immediately with a squeeze of fresh lemon juice.

Troubleshooting & Mastery: Chef's Tips for Flawless Butter Parmesan Baked Scallops

Creating the Garlic Herb Butter Paste and Crumb Mixture

Make sure your butter isn't scalding hot when you mix it in. If the butter is boiling, it can start to "cook" the fresh garlic immediately, which can lead to a slightly bitter flavour during the final bake. Melt it, let it sit for two minutes, then mix.

Assembly and Coating the Scallops

The key here is pressing lightly. You want the topping to adhere firmly to the scallop's surface. If the mixture is too dry, add a tiny drizzle more melted butter. It needs to stick.

The Exact Baking and Broiling Timeline

The timing is critical: 4 minutes at 400°F is the gentle heating phase. The 2– 3 minutes under high broil is the flavour bomb crunch phase. Stick to this schedule, and you’ll avoid the rubbery texture of an overcooked scallop.

Final Finish: When to Add the Fresh Parsley

While parsley is mixed into the crumb for a good herbal base, I always sprinkle a tiny bit more fresh, bright green parsley on top after the scallops come out of the oven. It adds a pop of colour and a fresh herbal scent that enhances the presentation.

Do Not Overbake: Testing for Perfect Doneness

How do you know when a scallop is done? It should turn completely opaque white inside, but the very centre should still look slightly moist. If it’s chalky white all the way through, you’ve missed the window and they will be chewy.

The Importance of Preheating the Oven or Broiler

If you put the scallops into a cold oven, your cooking time will be unpredictable, and the butter will melt away before the Panko can crisp up. Always make sure the oven is fully preheated before the initial bake, and that your broiler element is blazing hot for the finishing steps.

Meal Prep and Preservation: Storing and Reheating Baked Scallops

Best Practices for Chilling Leftover Scallops

Let’s be honest: leftover scallops are rarely as good as fresh. But if you have them, transfer them to an airtight container and store them in the fridge. They are safe to eat for up to 2 days. The Parmesan and butter crust will soften, but the flavour is still great.

Can I Freeze Baked Scallops?

You can , but I wouldn't recommend freezing the cooked Butter Parmesan Baked Scallops . The texture of the scallop changes dramatically when frozen and thawed, often becoming slightly mushy.

If you must freeze, freeze the scallops raw and the crumb mixture separately, then combine them the day you plan to cook.

Reheating Without Drying Out the Delicate Meat

If you are reheating leftovers, use the oven, not the microwave. Preheat the oven to a low 300°F (150°C). Place the scallops in a small, covered dish with a tiny splash of water or white wine (this creates steam). Reheat for about 5– 7 minutes until just warmed through.

You can then flash broil them for 30 seconds to regain some crispness.

Perfect Pairings: What to Serve Alongside Your Scallop Indulgence

Starchy Sides That Complement the Richness (Risotto and Pasta)

Because the baked scallops create a glorious, garlicky, buttery pool in the bottom of the dish, you need something starchy to soak it all up. A creamy Saffron Risotto is divine, or try a simple, quick angel hair pasta tossed with a touch of olive oil and fresh basil.

If you're feeling ambitious and want more seafood, they pair beautifully with my recipe for [Crispy pan-fried Salmon: Restaurant Quality Skin, Brown Butter Glaze].

Green Vegetables for Balance and Brightness

The richness of the butter and cheese requires something bright and sharp to cut through it. I always serve these Easy Baked Scallop Recipes alongside roasted asparagus tossed with lemon or a peppery arugula salad dressed simply with good olive oil and white wine vinegar.

Wine Pairing Recommendations for Garlic and Shellfish

Keep it crisp and dry! You want a wine with high acidity to complement the richness of the butter and Parmesan. A classic choice is a crisp, unoaked Sauvignon Blanc or a dry Italian Pinot Grigio. If you prefer beer, a light, citrusy Belgian Witbier works wonders.