Garlic Butter Baked Scallops — An Elegant, Simple Delight
Scallops are naturally sweet, tender, and cook quickly. When baked in garlic butter and finished with a crisp topping, they become a luxurious dish that feels fancy even when it's easy to make. This recipe is great for dinner parties, date nights, or any time you want a seafood dish that satisfies without much fuss.
Yield & Timing
Servings: 4 people (assuming ~4‑6 scallops per person, depending on size)
Prep time: ~10‑15 minutes
Cook / bake time: 10‑15 minutes, plus maybe 1‑2 extra minutes under broiler if you want crust
Total time: ~25‑30 minutes
Ingredients
Here are the ingredients with details, and some tips on quality / substitutions.
Ingredient Typical Amount* Purpose / Tips
Scallops (large sea scallops) ~ 1 lb (≈ 450‑500 g), about 16‑20 large scallops Fresh is best. If frozen, fully thaw in refrigerator and drain; pat thoroughly dry. Remove side muscle (if present) so they cook evenly.
Tasty at Home
+2
Lyndy\'s Kitchen
+2
Unsalted butter ~ 4‑6 tablespoons (≈ 60‑90 ml) melted Butter gives richness and flavor. Using unsalted allows you to control salt. Sometimes mixed with a little olive oil for flavor and to raise smoke point.
Lyndy\'s Kitchen
+2
Recipe Delice
+2
Garlic ~ 3‑4 cloves minced (or more if you love garlic) Fresh garlic gives the best flavor. Mince finely so it distributes well. Beware of burning garlic — milder if you cook gently.
Sugar Savor
+2
My Homemade Recipe
+2
Lemon juice + optional zest ~ 1 tablespoon juice (half lemon), zest optional Brightens the richness of butter. The zest adds freshness and aroma.
Lyndy\'s Kitchen
+2
evacook.familyfreshrecipes.com
+2
Breadcrumbs (Panko or regular) ~ ¼ cup (≈ 25‑30 g) Adds crisp texture on top. Panko gives extra crunch. Optional if you prefer softer top.
Sugar Savor
+2
Lyndy\'s Kitchen
+2
Parmesan cheese (grated) ~ ¼ cup (≈ 25‑30 g) Adds savory, umami flavor and helps crust brown nicely. Freshly grated is better.
Recipe Delice
+2
Sugar Savor
+2
Fresh herbs (parsley, maybe thyme or other) ~ 1‑2 tablespoons chopped parsley, herbs For flavor and a fresh finish. Parsley is classic; you can experiment.
evacook.familyfreshrecipes.com
+2
Tasty at Home
+2
Salt & pepper To taste Use moderate seasoning. You can always adjust after baking. Also remember other ingredients (cheese, butter) add salt.
Optional extras: paprika / red pepper flakes / herbs / smoked paprika Small pinch For color, mild heat, or flavor twist. Ex: smoked paprika adds color and depth.
Sugar Savor
+1
Lemon wedges For serving A squeeze just before eating brightens everything.
*Scaled for 4 servings. You can scale up or down.
Equipment & Setup
An oven capable of reaching ~ 200‑220°C (≈ 400‑425°F). Some recipes use ~200‑210°C.
Tasty at Home
+2
Recipe Delice
+2
Baking dish or oven‑safe dish large enough to arrange scallops in a single layer (so they bake and not steam).
Tasty at Home
+2
Recipe Delice
+2
Mixing bowls for butter sauce, breadcrumb topping.
A good sharp knife (for trimming/dry scallops)
Tongs or spatula
Oven rack set middle or slightly higher (if you plan to broil for crisp top)
Detailed Step‑by‑Step Instructions
Here’s a more detailed breakdown of every step, including what to watch out for, so you get perfect scallops.
Step 1: Preheat & Prep (5‑10 minutes)
Set your oven to ≈ 200‑210°C (≈ 400‑425°F). If using broiler for finishing, be ready.
Tasty at Home
+1
Dry your scallops: if they are wet or have water/ice, pat them thoroughly with paper towels. Removing moisture helps with better baking and avoids sogginess.
Lyndy\'s Kitchen
+1
If scallops have a side “foot” muscle, remove it (this part can be slightly tougher).
Lyndy\'s Kitchen
Step 2: Garlic Butter Mixture
In a small bowl, melt the butter gently (don’t burn). Add the minced garlic and let it sit a moment to infuse (a minute or so). Stir in lemon juice (and optional lemon zest). Season with salt & pepper. If you like, you can add a pinch of smoked paprika or red pepper flakes for color/heat.
Lyndy\'s Kitchen
+1
Step 3: Prepare Breadcrumb/Parmesan Topping
In another small bowl, combine breadcrumbs (Panko or regular) + grated Parmesan + chopped fresh parsley (and any optional herb). If you want extra crisp, add a bit of lemon zest to the topping. Mix lightly so all components are evenly distributed.
Recipe Delice
+1
Step 4: Arrange Scallops in Baking Dish
Grease your baking dish lightly (but butter/olive oil is fine). Place scallops in a single layer, spaced a bit apart so heat circulates and edges cook, not just steam.
Tasty at Home
+1
Spoon the garlic butter mixture over each scallop so they’re well coated / bathed. Getting butter sauce under and around helps flavor and keeps scallops moist.
Tasty at Home
+1
Step 5: Add Topping & Bake
Sprinkle the breadcrumb + Parmesan topping evenly over the scallops. Don’t over‑pile, just a thin layer so it crisps. If topping is heavy, move it slightly away from edges so it browns evenly.
Bake in preheated oven for 10‑12 minutes (depending on scallop size). You want the scallops to turn opaque and slightly springy to the touch. Overcooked scallops turn rubbery.
Recipe Delice
+1
If you want extra crispness / golden crust on top, switch to broiler (grill) for the last 1‑2 minutes. Watch closely so topping doesn’t burn.
Sugar Savor
+1
Step 6: Finishing & Serve
Once baked, remove from oven. Let rest for 1‑2 minutes (this helps sauce settle and makes serving easier).
Garnish with extra fresh parsley, maybe a little fresh lemon juice or zest over the top. Lemon wedges on the side are nice.
Serve hot. Great with sides that can soak up the buttery garlic sauce — crusty bread, garlic bread, roasted or steamed vegetables, perhaps mashed potatoes or a light pasta.
Variations & Flavor Twists
To keep this recipe exciting or adapt it to what you have / like:
Herb variations: Use thyme, rosemary, dill, or oregano instead of or in addition to parsley. A small amount of fresh thyme adds a lovely earthy note.
Cheese changes: Substitute some or all of the Parmesan with Pecorino Romano, Gruyère, or a softer cheese for different flavor.
Crunchier topping: Use Panko breadcrumbs, or even crushed crackers or cornflakes for a twist.
Spicier version: Add red pepper flakes, a dash of cayenne, or a little smoked paprika to the butter mixture or crumbs.
Citrus brightening: More lemon juice or final squeeze of lemon adds freshness. Lemon zest in butter or topping is nice.
Wine or white wine splash: A splash of dry white wine (in butter sauce) can add depth and aroma. Use small amount so it doesn’t make sauce too runny.
Shell‑presentation: If you have scallops in shells (coquilles style), you can bake them in their shells with garlic butter and topping for elegant presentation.
Serving Suggestions & Pairings
To make a full meal or impressive spread:
Sides: Roasted asparagus, garlic green beans, sautéed spinach, mixed salad with citrus vinaigrette.
Starches: Risotto‑style rice, garlic mashed potatoes, buttered pasta, or even crusty bread to mop up the sauce.
Breads: Baguette, French bread, or garlic bread.
Wine / Drink Pairing: A crisp white wine (Sauvignon Blanc, Pinot Grigio, Chardonnay lightly oaked), sparkling water with lemon, or a light beer if that suits.
Troubleshooting & Common Mistakes
Problem Cause Solution
Scallops turn rubbery / chewy Overcooked; too long in oven; high heat too much without watching Bake just until scallops are opaque (not translucent); remove soon after; use timer. Don’t overcrowd so they cook evenly.
Sauce/butter becomes greasy / separates Butter too hot; garlic burned; too much liquid Melt butter gently; don’t overcook garlic; avoid adding too much liquid; drain excess moisture from scallops.
Topping doesn’t crisp or brown Oven not hot enough; too much moisture; topping too thick or under‑exposed Proper preheat; pat scallops dry; use Panko (which crisps well); maybe broil finish.
Bland flavor Not enough seasoning; weak butter‑garlic mix; no citrus or herbs Taste sauce; add sufficient salt/pepper; ensure fresh garlic; use lemon juice/zest; fresh herbs.
Butter sauce burns or garlic scorches Garlic cooking in too hot butter; left unattended; butter solidifies or browns too fast Be careful when combining garlic; use medium‑low for butter infusion; watch closely.
Full Example Recipe (All Quantities & Instructions Together)
Here’s one full recipe you can follow exactly, then below a shorter share‑friendly version.
Recipe: Garlic Butter Baked Scallops
Servings: 4
Ingredients:
1 lb (≈ 450 g) large sea scallops, patted dry, muscle removed if present
6 tablespoons unsalted butter, melted
3‑4 cloves garlic, finely minced
Juice of half a lemon (≈ 1 Tbsp), plus optional zest of 1 lemon
Salt & freshly ground black pepper, to taste
¼ cup Panko breadcrumbs (≈ 25‑30 g)
¼ cup grated Parmesan cheese (freshly grated)
1‑2 tablespoons fresh parsley, chopped
Optional: pinch of smoked paprika or red pepper flakes for color/heat
Lemon wedges for serving
Instructions:
Preheat oven to 400°F (≈ 200‑210°C). Position rack in middle.
Prepare scallops: if frozen, thaw fully; drain; pat dry thoroughly. Remove side muscle if present.
Prepare garlic butter: in a bowl, melt butter gently. Add minced garlic, lemon juice (and zest, if using), salt & pepper. Mix well.
Prepare topping: in separate bowl mix Panko breadcrumbs + grated Parmesan + chopped parsley (+ optional herbs and paprika).
Arrange scallops in single layer in an oven‑safe dish (lightly greased or buttered). Spoon garlic butter sauce over each scallop, ensuring they’re well coated.
Sprinkle breadcrumb/cheese topping evenly over the scallops.
Bake ~10‑12 minutes. Check after 10 min: scallops should be opaque, just firm to touch, topping lightly golden. If you like more crust or golden brown, broil for last 1‑2 minutes, watching closely so topping doesn’t burn.
Remove from oven. Let rest a minute or two. Garnish with more parsley and maybe fresh lemon juice/squeeze.
Serve immediately with lemon wedges and sides of your choice.
Short “Shareable / Comment” Version
Here is a shortened version you can drop into comments or share quickly:
Garlic Butter Baked Scallops
Ingredients:
‑ ~1 lb large sea scallops, patted dry
‑ 4‑6 Tbsp unsalted butter, melted
‑ 3‑4 cloves garlic, minced
‑ Juice of ½ lemon + zest (optional)
‑ Salt & pepper to taste
‑ ¼ cup Panko breadcrumbs
‑ ¼ cup grated Parmesan cheese
‑ 1‑2 Tbsp chopped fresh parsley
‑ Lemon wedges for serving
Instructions:
1. Preheat oven to ~200‑210°C (400‑425°F).
2. Dry scallops well; remove side muscle if needed.
3. Mix melted butter + garlic + lemon juice/zest + salt & pepper.
4. Mix breadcrumbs + Parmesan + parsley for topping.
5. Place scallops in single layer in greased baking dish; spoon garlic butter over.
6. Sprinkle topping over scallops.
7. Bake ~10‑12 min until scallops are opaque and tender; optional broil last 1‑2 min for golden crust.
8. Garnish with parsley, squeeze lemon, serve immediately.
If you like, I can also send a version adapted to Moroccan ingredients (local herb/spice twists, maybe preserved lemon, etc.), or a version for grilling or pan‑cooking instead of baking. Want that?
إرفاق
بحث
تعلم
الصوت
0 comments:
Post a Comment