Herbed Baked Scallops
Elevate your seafood dinner with these irresistible Herbed Baked Scallops—a restaurant-quality dish ready in just 30 minutes! Succulent sea scallops are seasoned with salt and pepper, smothered in a rich garlic-lemon butter, and topped with a savory crust of panko breadcrumbs, Parmesan cheese, and fresh herbs like parsley and thyme. Baked to golden perfection, the scallops are tender and flavorful with a delicately crispy topping that will impress any guest. Perfect as an appetizer or a main course, these herbed baked scallops pair beautifully with a fresh green salad, roasted vegetables, or crusty bread to soak up every last drop of the buttery goodness. Easy to prepare and brimming with elegant flavors, this recipe is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 500 grams Sea scallops
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking dish large enough to hold the scallops in a single layer.
Rinse the sea scallops under cold water and pat them dry with paper towels. Season with salt and ground black pepper on both sides.
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in lemon juice and remove the pan from heat.
In a medium bowl, combine panko breadcrumbs, grated Parmesan cheese, chopped parsley, thyme leaves, and olive oil. Mix well to evenly distribute the ingredients.
Arrange the scallops in the prepared baking dish, leaving slight space between each scallop. Spoon the garlic butter mixture over the scallops, ensuring each one is coated.
Sprinkle the breadcrumb mixture evenly over the scallops, pressing gently to adhere the crumbs to the butter-topped surface.
Bake in the preheated oven for 12-15 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.
For an extra-crispy topping, switch the oven to broil for the last 1-2 minutes of baking time, keeping a close watch to prevent burning.
Remove the scallops from the oven and serve immediately, garnished with additional parsley if desired. Pair with lemon wedges for extra flavor.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 465 mg | 10% | |
*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.
