Baked Scallops

Equipment

• Shallow baking dish, oval gratin dish, or 10-inch oven-safe cast-iron skillet
• Paper towels
• Small mixing bowls
• Basting spoon or pastry brush

Ingredients

• 1.5 lbs (approx. 16–20 count) jumbo sea scallops (dry-packed preferred; thawed completely if previously frozen)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper

• 6 tbsp unsalted butter , divided (4 tbsp melted for baking, 2 tbsp melted for breadcrumb topping)
• 4 cloves garlic , finely minced or pressed
• 2 tbsp dry white wine (e.g., Sauvignon Blanc or Pinot Grigio; swap with low-sodium chicken or seafood broth if preferred)
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tbsp finely minced flat-leaf Italian parsley
• 1/2 tsp crushed red pepper flakes (optional, for subtle background warmth)

• 1/3 cup panko breadcrumbs
• 3 tbsp freshly grated Parmigiano-Reggiano
• 1 tbsp chopped fresh chives or extra parsley

• Fresh lemon wedges
• Additional fresh parsley, finely minced
• Crusty sourdough baguette or warm garlic bread (optional)

Instructions

1. Step 1: Prep and Dry the Scallops
2. Preheat your oven to 400°F (200°C) with an oven rack positioned in the upper-middle third of the oven.
3. Inspect each scallop and locate the small, tough rectangular muscle on the side (the “side muscle” or “foot”). If present, pinch and peel it off; discard or freeze for stock. Place the scallops between two layers of paper towels and press gently to absorb all excess surface moisture. Removing water ensures the scallops bake cleanly in the butter rather than steaming in liquid. Season both sides evenly with sea salt and black pepper.
4. Step 2: Prepare the Infused Garlic Butter
5. In a small bowl, combine 4 tablespoons of melted butter, minced garlic, dry white wine, lemon juice, lemon zest, minced parsley, and crushed red pepper flakes (if using). Stir well to emulsify the citrus juice and melted fat.
6. Step 3: Assemble the Baking Dish
7. Lightly grease your baking dish with a few drops of olive oil or butter. Pour half of the prepared garlic butter mixture directly into the bottom of the dish, spreading it across the base.
8. Arrange the seasoned scallops in an even, single layer with roughly 1/2-inch of space between each piece. Avoid overcrowding so heat circulates freely. Drizzle the remaining garlic butter evenly over the tops of each scallop.
9. Step 4: Prepare the Crisp Topping
10. In a separate small bowl, toss the panko breadcrumbs with the remaining 2 tablespoons of melted butter until the crumbs are evenly coated. Stir in the finely grated Parmigiano-Reggiano and chopped chives. Spoon this crumb mixture directly onto the center of each scallop, pressing lightly with your fingertips so it adheres.
11. Step 5: Bake to Perfection
12. Transfer the baking dish to the upper-middle rack of your preheated oven. Bake at 400°F (200°C) for 8 to 10 minutes. The scallops should turn opaque throughout, and the butter around them will be gently bubbling.
13. Step 6: Broil for Color
14. Switch the oven setting to HIGH Broil (500°F / 260°C). Watch closely through the oven window and broil for 1 to 2 minutes—just long enough for the breadcrumb crown to turn golden brown and crisp. Immediately remove the dish from the oven; residual heat will finish the cooking process.
15. Step 7: Garnish and Serve
16. Scatter freshly chopped flat-leaf parsley over the top. Serve immediately while bubbling hot, directly from the dish or plated onto shallow bowls, accompanied by fresh lemon wedges and crusty bread to soak up the garlic butter.

Nutrition

Calories: 315 kcal — · Protein: 26 g 52% · Fat: 19 g 24% · Carbohydrates: 9 g 3% Dietary · Saturated Fat: 11 g 55% · Fiber: 0.5 g 2% · Sugar: 1 g — · Sodium: 680 mg 30%