An easy recipe for baked scallops with a wonderful sauce of butter, lemon and Parmesan.
This delicious recipe for baked scallops is always a big hit, whenever I make it. Everyone raves about it and asks for the recipe!
What is the best way to cook sea scallops?
I love to bake sea scallops. I do love my recipe for seared scallops and make it often. And these broiled scallops are phenomenal. But baking is by far the easiest way to cook sea scallops. And when baked in a tasty sauce, they come out so flavorful and succulent.
This recipe is delicious. It is also very easy to make – easier than sauteed scallops, for sure. And the buttery-cheesy topping is just wonderful.
How to serve these baked scallops?
The dish comes out of the oven quite saucy and the sauce is exquisite, so make the most of it. If you don’t mind carbs/gluten, serve these baked scallops on a bed of rice. Thick slices of crusty bread are another yummy option.
If you’re on a low-carb and/or gluten-free diet, cauliflower rice is the perfect solution for you.
I sometimes use a bed of raw spinach leaves when I serve these scallops. The hot buttery sauce wilts the leaves just enough to gently cook them. This is actually one of my favorite way to serve these scallops.
Are scallops healthy?
Yes, scallops are healthy, unless of course you’re allergic or have special concerns regarding heavy metal exposure. But for most people, they are a very healthy choice. It’s true that in this recipe the scallops are baked in a rich buttery sauce. But new research tells us that saturated fats are not necessarily bad for us.
What to do with leftover baked scallops?
You can keep leftovers for up to 3 days in the fridge, in a sealed container. Reheat them gently, covered, in the microwave on 50% power.
- 2 lb. large sea scallops (15 per pound)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 cup grated Parmesan cheese, plus 1/4 cup more for topping
- 1 teaspoon coarse kosher salt (or 1/2 teaspoon sea salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350 degrees F.
- Rinse the scallops and pat dry. Place in a lightly greased casserole dish.
- In a small bowl, use a fork to mix together the butter, wine, lemon juice, 1/2 cup Parmesan, salt, pepper, garlic powder, dried parsley and cayenne. Set aside for a couple of minutes until mixture thickens.
- Spoon a little of the mixture on top of each scallop.
- Cover the pan with foil and bake until scallops are cooked through and opaque, and their internal temperature is 115 degrees F. This should take about 25 minutes if your scallops are extra large, less if they’re smaller, so start checking after 20 minutes.
- Uncover the scallops, sprinkle with the remaining 1/4 cup cheese and paprika (mostly added for color), and broil for a minute or two to brown. Sprinkle with parsley and serve.