These baked scallops are cooked in a delicious butter, lemon, and Parmesan sauce. They're ready in 30 minutes!
This dish is truly easy to make and is perfect when served over cauliflower rice or mashed cauliflower.
These baked scallops are so good. They are rich, buttery, and flavorful. I like to make them for guests because this foolproof recipe is enjoyed by everyone (a recent guest has declared it "restaurant-level!"). I also make them for my family because it's such an easy recipe.
Scallops are a great way to serve seafood to your family. In addition to this recipe, I enjoy their flavor in recipes such as grilled scallops, seared scallops, and broiled scallops.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Large sea scallops: Bay scallops won't work in this recipe. They are too small and will become overcooked.
- Unsalted butter: I like European butter, but any butter will be great.
- Dry white wine: The wine adds a nice layer of flavor, but it's OK to skip it.
- Fresh lemon juice: It's best to use fresh-squeezed lemon juice.
- Grated Parmesan cheese: Use finely grated cheese, not coarsely shredded.
- To season: Kosher salt, black pepper, garlic powder, dried parsley, cayenne pepper, and paprika.
- Chopped fresh parsley: I use it primarily for garnish, but it also adds flavor.
Variations
- Sometimes, I add a tablespoon of hot pepper sauce for an extra kick.
- A flavorful variation that my husband likes is topping the finished dish with bacon bits.
- Sprinkle the finished dish with chopped scallions or chives.
- Replacing the paprika with smoked paprika adds a lovely smoky flavor.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these buttery baked scallops:
Prepare a mixture of butter, wine, lemon juice, Parmesan, and spices. Spoon the mixture on the scallops.
Cover and bake the scallops in a broiler-safe dish until cooked through, about 25 minutes, in a 350°F oven.
Remove the baking dish from the oven and sprinkle the scallops with more cheese and paprika. Place the dish under the broiler until the scallops' tops are browned and crispy.
Sprinkle with chopped parsley and serve.
Expert Tips
You Can Use Jumbo Scallops
Instead of 2 pounds of large scallops (15 per pound), you can use 3 pounds of jumbo scallops (12 per pound) and cook them in a 9 X 13-inch pan, as I do in the video below. The remaining ingredients can stay the same.
Don't Use Bay Scallops
It's important to use large sea scallops in this recipe, as shown in the photo below. Small ones, especially tiny bay scallops, will become overcooked.
Remove the Side Muscle
If the scallops have a small, crescent-shaped muscle attached to their side, as shown in the photo below, use your fingers to peel it off and remove it. It gets tough when cooked.
Recipe FAQs
Bay scallops are much smaller. They are sweeter and milder in flavor. Sea scallops have a more robust flavor and a relatively chewy texture.
Because of their size, bay scallops are most suitable for salads and pasta dishes, while sea scallops can be grilled, broiled, seared, or baked.
You can sear scallops, broil, grill, or bake them. Baking is the easiest method; when baked in a buttery sauce, the scallops come out succulent and flavorful.
It depends on the recipe. When sauteing them, you only need to sear them for about 3 minutes per side.
But in this recipe, we're taking a different approach and baking them covered, so we're cooking them for about 20 minutes.
When cooked through, scallops become opaque. You can make a small slit in one of them to check.
But the best way to ensure they're done is using an instant-read thermometer inserted through their side. According to America's Test Kitchen, it should read 115°F. According to the USDA, it should read 145°F. I usually opt for something in the middle, so I aim for 130°F.
Serving Suggestions
These baked scallops come out of the oven saucy, and the sauce is exquisite, so you should make the most of it and serve them on something that would absorb the sauce. Here are a few options:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers.
More Scallop Recipes
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Recipe Card
Buttery Baked Scallops
Ingredients
- 2 pounds sea scallops - large, 15 per pound
- 6 tablespoons butter - unsalted, melted
- 2 tablespoons dry white wine
- 1 tablespoon lemon juice - freshly squeezed
- ¾ cup Parmesan cheese - grated, divided
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon sweet paprika
- 2 tablespoons fresh parsley - chopped
Instructions
- Preheat your oven to 350°F. Rinse the scallops and pat them dry. Place them in a lightly greased oven-and-broiler-safe casserole dish.
- In a small bowl, use a fork to mix the butter, wine, lemon juice, ½ cup of Parmesan, salt, pepper, garlic powder, dried parsley, and cayenne. Set aside for a couple of minutes until the mixture thickens.
- Spoon a little of the mixture on top of each scallop, dividing the mixture evenly between the scallops.
- Cover the pan with foil and bake until the scallops are cooked through and opaque and their internal temperature is 130°F. This should take about 25 minutes if your scallops are extra-large and less if they’re smaller. Start checking after 20 minutes.
- Remove the baking dish from the oven. Switch the oven to broil and set a rack 6 inches beneath the heating element (not directly below).
- Uncover the scallops, sprinkle them with the remaining Parmesan and paprika, and broil until their tops are browned and crispy, 2-3 minutes. Check on them constantly to ensure they don't burn.
- Sprinkle the scallops with chopped parsley and serve.
Video
Notes
- It's important to use large sea scallops in this recipe. Small scallops, and especially tiny bay scallops, will become overcooked.
- You can make this recipe with 3 pounds of jumbo scallops (12 per pound for a total of 36 scallops) and use a 9 X 13–inch pan, as I do in the video above. The remaining ingredients can stay the same.
- You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers.
- According to America's Test Kitchen, scallops should be cooked to an internal temperature of 115°F. According to the USDA, they should be cooked to 145°F. I usually opt for something in the middle, so I aim for 130°F.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Sherri B.
Absolutely delicious recipe for scallops! I was looking for something that would give the scallops some texture without having to fry them and this worked great! Will definitely make this recipe again.
Vered DeLeeuw
I'm glad you enjoyed this recipe, Sherri! Thank you for the review.
Billy C
This is a great scallop recipe! Being the first time, I made it exactly as directed by the recipe. The only thing I would change is adding just a pinch more red pepper and a pinch more salt. I will definitely make this again, I'm putting this in my "favorites" folder.
Vered DeLeeuw
Yay! I'm so glad you liked this recipe, Billy. Thanks for the review.
lauren s
Hi - I've made this before with fresh parm and it was amazing! Does 'pantry parmesan' work as well?
Vered DeLeeuw
Hi Lauren,
Great question! I only tested this recipe with freshly grated parmesan. I assume that by "pantry parmesan," you mean bottled - if you give it a try, please come back and let us know how it was!
Gina
This is a wonderful recipe! Easy to follow, great ingredients, fantastic results!
I made this as a main instead of an appetizer, served with a fresh garden salad, some sautéed green beans and fresh bruschetta - an absolutely amazing meal.❤️
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Gina! Your meal sounds amazing.
Thank you so much for leaving a comment.
Kelly
I accidentally got bay scallops, do you think I can use these and just check after about 10 minutes? I only ask because I’d hate to waste the scallops I purchased.
Vered DeLeeuw
Hi Kelly, I would bake them *uncovered* for 10-15 minutes, then check to see if they are ready.
Donna Henderson
This was really delicious! I only added fresh garlic instead of the garlic powder. Definitely a keeper recipe!
Vered DeLeeuw
I'm so glad you liked this recipe, Donna!
Jean Grey
I made this exactly as the recipe states and we loved it. It happily fed a hungry husband, a picky 8-year-old girl, my 21-year-old, and myself… and I wouldn't change a thing. Saved!
Vered DeLeeuw
I'm so glad everyone in the family enjoyed these scallops, Jean! Especially the picky one... that's the best compliment. 🙂