Lemon & Parmesan Baked Scallops Recipe
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Indulge in the divine flavors of our Baked Scallops Recipe, where succulent scallops are baked with butter, zesty lemon, and a sprinkle of Parmesan. Prepare to be swept away by each bite!
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While you may prefer to skip to the recipe card, we suggest reading the entire blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.
Baked Scallops Recipe
There’s something truly exquisite about the combination of tender scallops, butter, and zesty lemon that makes our baked scallops recipe an irresistible treat.
This scallop dish is a culinary delight that never disappoints, whether planning an elegant dinner party, a cozy family meal or simply wanting to treat yourself to something special.
The buttery scallops taste like they came from an upscale restaurant, but their simple ingredients and preparation get them on your table in 30 minutes or less.
So, whether you’re an avid seafood lover or simply curious to try something new, embrace the luxurious simplicity of this dish and let its divine flavors enchant your senses.
Ingredients & Equipment Used In This Recipe
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Ingredients Needed For Lemon & Parmesan Baked Scallops
- Large Scallops
- Fresh Produce – Lemons, Parsley
- Dairy – Butter, Parmesan Cheese
- Pantry – Extra Virgin Olive Oil, Sea Salt, Black Pepper
- Smoked Paprika
- Garlic Powder
The complete list of ingredients with measurements is on the recipe card at the end of this post.
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Equipment Needed For This Recipe
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
More Recipes Using Seafood
One of the hero ingredients in this dish is seafood, so here are some more recipes using the same:
- Seafood Pie
- Lemony Prawn Risotto
- Gluten-Free Baked Coconut Shrimp with Avocado-Lime Dip
- Shrimp Fajita Bowls with Cilantro-Lime Rice
- Seafood Charcuterie Board
How Do I Make Lemon & Parmesan Baked Scallops?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Preheat & Prep: Preheat the oven to 350°F/180°C/Gas 4. Grease a 9″x13″ casserole dish with one teaspoon of olive oil and set it aside.
Step 2 – Clean Scallops: Rinse the scallops under cold running water and pat dry with a paper kitchen towel. Arrange them in a single layer in the greased casserole dish.
Step 3 – Make Seasoned Butter: Place the butter, lemon juice, parmesan cheese, paprika, and garlic powder into a small bowl and combine. Add salt and pepper to taste.
Step 4 – Season Scallops: Add a dollop of lemon parmesan butter on top of each scallop.
Step 5 – Bake Scallops: Cover the casserole dish with kitchen foil and place in the preheated oven to bake for 15-20 minutes until the scallops are cooked through and opaque.
Step 6 – Broil/Grill Scallops: Remove the scallops from the oven and remove the aluminum foil.
Switch the broiler/grill to high and broil/grill the scallops for 2-3 minutes until the tops turn golden brown and crispy.
TIP! The scallops can burn quickly, so do not walk away from the broiler!
Step 7 – Garnish & Serve: Remove the scallops from the broiler and sprinkle with fresh parsley.
Serve immediately, adding fresh lemon wedges for extra flavor if desired. Enjoy!
Baked Scallops Recipe Tips
- A small fibrous muscle can be located on the side of your scallops that should be removed before baking. Just pinch the muscle with your thumb and index finger and pull away to remove it.
- Scallops should all be about the same size to cook evenly. 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/63°C using an instant-read thermometer, according to the USDA’s website.
- If you have any leftovers, transfer them to an airtight container and store them in the refrigerator for 1-2 days. This recipe is not suitable for home freezing.
- With all leftovers, make sure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Baked Scallops Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Lemon & Parmesan Baked Scallops
Treat yourself to a gourmet delight with our Baked Scallops recipe. Succulent scallops coated in a zesty lemon parmesan butter and baked to a tender finish. Broiling them adds a crispy texture that will leave your taste buds craving more.
Ingredients
- 1 tsp olive oil
- 1½lbs (700g) large scallops (approximately 22-23 pieces)
- ¼ cup butter, softened
- 2 Tbsp fresh lemon juice
- ½ cup parmesan cheese, freshly grated
- ¼ tsp smoked paprika
- 1 tsp garlic powder
- Sea salt and black pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
- Preheat the oven to 350°F/180°C/Gas 4. Grease a 9"x13" casserole dish with one teaspoon of olive oil and set it aside.
- Rinse the scallops under cold running water and pat dry with a paper kitchen towel. Arrange them in a single layer in the greased casserole dish.
- Place the butter, lemon juice, parmesan cheese, paprika, and garlic powder into a small bowl and combine. Add salt and pepper to taste.
- Add a dollop of lemon parmesan butter on top of each scallop.
- Cover the casserole dish with kitchen foil and place in the preheated oven to bake for 15-20 minutes until the scallops are cooked through and opaque.
- Remove the scallops from the oven and remove the aluminum foil. Switch the broiler/grill to high and broil/grill the scallops for 2-3 minutes until the tops turn golden brown and crispy. TIP! The scallops can burn quickly, so do not walk away from the broiler!
- Remove the scallops from the broiler and sprinkle with fresh parsley. Serve immediately, adding fresh lemon wedges for extra flavor if desired. Enjoy!
Notes
- 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 it.
- 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/63°C using an instant-read thermometer according to the USDA’s website.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 417Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 133mgSodium: 1884mgCarbohydrates: 15gFiber: 0gSugar: 0gProtein: 50g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Party Menu Suggestions
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Grilled Corn on the Cob with Herb & Parmesan Butter
- Soup: Creamy Ginger Carrot Soup Recipe
- Salad: Peach Blackberry Salad with Blackberry-Basil Vinaigrette
- Side Dish: Greek-Style Lemon Potatoes
- Dessert: Quick & Easy Lemon Strawberry Shortcake Recipe
- Beverage: Pomegranate Cosmopolitan Cocktail Recipe
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.