Herb Baked Scallops
Elevate your seafood dining experience with this irresistible Herb Baked Scallops recipe! Tender, juicy sea scallops are coated in a golden, buttery breadcrumb topping infused with garlic, fresh parsley, and thyme, then baked to perfection in just 12 minutes. The addition of Parmesan cheese and a drizzle of olive oil ensures the topping is delightfully crisp, while a squeeze of fresh lemon juice adds a tangy brightness that complements the rich flavors beautifully. Ready in under 30 minutes, this easy yet elegant dish is perfect for weeknight dinners or as a show-stopping appetizer. Serve these herb-crusted scallops with lemon wedges for a burst of zesty flavor that will leave everyone craving more. Ideal for seafood lovers, this recipe combines simplicity, sophistication, and incredible taste in every bite!
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Recipe Information
Ingredients
- 1 lb large sea scallops
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup breadcrumbs (preferably panko)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 425°F (220°C). Lightly grease a baking dish or ovenproof skillet large enough to hold the scallops in a single layer.
Pat the scallops dry with a paper towel and arrange them in the prepared baking dish. Season with salt and black pepper, ensuring each scallop is seasoned evenly.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Remove from heat.
In a mixing bowl, combine the breadcrumbs, parsley, thyme, Parmesan cheese, a pinch of salt, and a dash of black pepper.
Pour the melted garlic butter over the breadcrumb mixture and toss until the breadcrumbs are evenly coated.
Spoon the breadcrumb mixture over the scallops, making sure to cover the tops completely but not pack them down.
Drizzle olive oil evenly over the breadcrumb topping to help it crisp up during baking.
Bake in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.
Remove from the oven and drizzle the scallops with fresh lemon juice for brightness.
Serve immediately with lemon wedges on the side for additional flavor.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1916 mg | 41% | |
*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.
