Baked Scallops in Honey and Butter
Elevate your seafood game with these irresistible Baked Scallops in Honey and Butter, a dish that blends rich, buttery goodness with a subtle touch of sweetness. Perfectly tender sea scallops are bathed in a luscious honey-garlic butter sauce, then topped with a golden, crispy layer of panko breadcrumbs and Parmesan cheese for a delightful crunch. Enhanced with a splash of zesty lemon juice and garnished with fresh parsley, this oven-baked scallop recipe is as elegant as it is easy—ready in just 27 minutes! Serve these melt-in-your-mouth scallops as a sophisticated appetizer or pair them with a side of crusty bread or pasta for a restaurant-quality main course that’s sure to impress.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 3 cloves garlic cloves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.25 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a shallow baking dish or line it with parchment paper.
Pat the sea scallops dry with a paper towel to ensure they bake properly. Place the scallops in a single layer in the prepared baking dish.
In a small saucepan, melt the butter over medium heat. Add the honey and stir to combine.
Finely mince the garlic cloves and add them to the saucepan. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Remove the saucepan from heat and stir in the salt, black pepper, and lemon juice.
Pour the honey-butter mixture evenly over the scallops, ensuring each scallop is well-coated.
In a small bowl, mix the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the scallops.
Bake in the preheated oven for 10-12 minutes, or until the scallops are opaque and cooked through. If desired, broil for an additional 1-2 minutes to lightly brown the topping.
Garnish the baked scallops with freshly chopped parsley and serve immediately with lemon wedges, if desired.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 9.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
