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.

Course Fish & Seafood Recipes

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 417kcal

Author Michelle Ordever

Equipment

Ingredients

1 tsp olive oil
1½ lbs 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.

Nutrition