These fabulous scallops are buttery, tender, and delicious. They taste like they came from an upscale restaurant, but their simple ingredients and preparation gets them on your table in 30 minutes or less.
Tips: There can be a small fibrous muscle located on the side of your scallops that should be removed prior to baking. Just pinch the muscle with your thumb and index finger and pull away to remove. Scallops should all be about the same size to cook evenly. Be sure to adjust the baking time if you use smaller scallops to prevent overcooking. Fish and shellfish such as scallops are considered cooked through and safe to eat when the internal temperature reaches 145°F using an instant read thermometer according to the USDA’s website.
Prep time: 10 minutes
Cook time: 25 minutes
1 t. olive oil
1-1/2 lbs. large scallops (approximately 22-23 pieces)
1/4 c. butter, softened
2 T. fresh lemon juice
1/2 c. parmesan cheese, freshly grated
1/4 t. smoked paprika
1 t. garlic powder
Sea salt and black pepper to taste
1/4 c. fresh parsley, chopped
- Preheat the oven to 350°F. Grease a 9 x 13 casserole dish with one teaspoon of olive oil.
- Rinse scallops and pat dry with a paper towel. Arrange them in a single layer in the baking dish.
- In a small bowl, whisk together the butter, lemon juice, parmesan cheese, paprika, and garlic powder. Add salt and pepper to taste.
- Add a dollop of the lemon parmesan mixture on top of each scallop. Cover with aluminum foil and place in the oven to bake until the scallops are cooked through and opaque, 15-20 minutes depending on size.
- Remove scallops from oven, remove the aluminum foil, and switch the oven to broil. Broil the scallops until the tops turn golden-brown and crispy, 2-3 minutes. Do not walk away from oven. Scallops can burn easily so watch them carefully.
- Remove the scallops from the oven and sprinkle with fresh parsley.
- Serve immediately, adding fresh lemon wedges for extra flavor if desired.