Crispy Butter, Lemon, and Parmesan Baked Scallops

If you’re looking to impress your family or friends with a dish that tastes like it belongs in a high-end restaurant, then look no further! These Crispy Butter, Lemon, and Parmesan Baked Scallops are the definition of luxurious dining—right from your kitchen! In just about 30 minutes, you can whip up this buttery delight that’s tender at the center and gloriously crispy on top, filling your home with mouthwatering aromas.

This dish is not just a treat for your taste buds, but it also packs a healthy punch. Scallops are low in calories yet high in protein, making them a fantastic option for a balanced meal.

Now, I still remember the first time I tried baked scallops at a small seaside restaurant. The dish left me enchanted, but I never thought I could recreate such magic at home. Fast forward to today, and I can assure you that this recipe has changed my dinner game for good!

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Why You’ll Love These Baked Scallops

The combination of butter, fresh lemon, and Parmesan creates a creamy dressing that elevates the scallops to something extraordinary. With a crisp topping accentuated by smoked paprika and garlic, your diners will rave about the delicious flavors!

Let’s dive into the recipe:

Ingredients

• 1 t. olive oil
• 1-1/2 lbs. large scallops (approximately 22-23 pieces)
• 1/4 c. butter, softened
• 2 T. fresh lemon juice
• 1/2 c. parmesan cheese, freshly grated
• 1/4 t. smoked paprika
• 1 t. garlic powder
• Sea salt and black pepper to taste
• 1/4 c. fresh parsley, chopped

Directions

1. Preheat the oven to 350°F. Grease a 9 x 13 casserole dish with one teaspoon of olive oil.
2. Rinse scallops and pat dry with a paper towel. Arrange them in a single layer in the baking dish.
3. In a small bowl, whisk together the butter, lemon juice, parmesan cheese, paprika, and garlic powder. Add salt and pepper to taste.
4. Add a dollop of the lemon parmesan mixture on top of each scallop. Cover with aluminum foil and place in the oven to bake until the scallops are cooked through and opaque, about 15-20 minutes depending on size.
5. Remove scallops from oven, switch the oven to broil, and broil the scallops until the tops turn golden-brown and crispy, about 2-3 minutes. Don’t walk away! Watch carefully to avoid burning.
6. Remove from the oven, sprinkle with fresh parsley, and serve immediately. Add fresh lemon wedges for that extra zesty kick if you desire.

Tips:

• There can be a small fibrous muscle located on the side of your scallops that should be removed prior to baking. Just pinch the muscle with your thumb and index finger and pull away to remove.
• Scallops should all be about the same size to cook evenly.  Be sure to adjust the baking time if you use smaller scallops to prevent overcooking. Fish and shellfish such as scallops are considered cooked through and safe to eat when the internal temperature reaches 145°F using an instant-read thermometer, according to the USDA’s website.

Have you tried these baked scallops yet? I’d love to hear your thoughts and any tips you might have! Share your experience in the comments below. Enjoy!

Print the Recipe:

Parmesan Baked Scallops

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These fabulous scallops are buttery, tender, and delicious. They taste like they came from an upscale restaurant, but their simple ingredients and preparation gets them on your table in 30 minutes or less.

Print

Ingredients

• 1 t. olive oil
• 1-1/2 lbs. large scallops (approximately 22-23 pieces)
• 1/4 c. butter, softened
• 2 T. fresh lemon juice
• 1/2 c. parmesan cheese, freshly grated
• 1/4 t. smoked paprika
• 1 t. garlic powder
• Sea salt and black pepper to taste
• 1/4 c. fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F.  Grease a 9 x 13 casserole dish with one teaspoon of olive oil.
2. Rinse scallops and pat dry with a paper towel. Arrange them in a single layer in the baking dish.
3. In a small bowl, whisk together the butter, lemon juice, parmesan cheese, paprika, and garlic powder. Add salt and pepper to taste.
4. Add a dollop of the lemon parmesan mixture on top of each scallop. Cover with aluminum foil and place in the oven to bake until the scallops are cooked through and opaque, 15-20 minutes depending on size.  
5. Remove scallops from oven, remove the aluminum foil, and switch the oven to broil. Broil the scallops until the tops turn golden-brown and crispy, 2-3 minutes. Do not walk away from oven. Scallops can burn easily so watch them carefully.
6. Remove the scallops from the oven and sprinkle with fresh parsley.
7. Serve immediately, adding fresh lemon wedges for extra flavor if desired.
8. Enjoy!

Notes

There can be a small fibrous muscle located on the side of your scallops that should be removed prior to baking. Just pinch the muscle with your thumb and index finger and pull away to remove. Scallops should all be about the same size to cook evenly.  Be sure to adjust the baking time if you use smaller scallops to prevent overcooking. Fish and shellfish such as scallops are considered cooked through and safe to eat when the internal temperature reaches 145°F using an instant-read thermometer, according to the USDA’s website.website.

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