Butter Parmesan Baked Scallops - Healthy Recipes Blog

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These baked scallops are cooked in a delicious butter, lemon, and parmesan sauce. They are perfect over cauliflower rice or mashed cauliflower!

Baked scallops are served in a ceramic baking dish.

Scallops are a delicious way to eat more seafood. These baked scallops are amazing. When gently baked in a buttery sauce, the scallops emerge succulent and flavorful. I like to make them for guests because this foolproof recipe is enjoyed by everyone, but I also make them for family dinners because it's such a reliable and easy recipe, ready in about 30 minutes.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Scallops: Please use sea scallops. Bay scallops are too small and won't work in this recipe.
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.

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 delicious smoky flavor.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Prepare a mixture of butter, wine, lemon juice, parmesan, and spices.

Preparing the butter mixture for the scallops.

Spoon the mixture on the scallops.

Topping the scallops with the butter mixture.

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 the scallops with chopped parsley and serve.

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.
Sherri B.
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Recipe 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. Because of their size, bay scallops are suitable for salads and pasta dishes, while sea scallops can be grilled, broiled, seared, or baked.

Sea scallops and bay scallops on a plate in a photo that shows the difference between them.

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

What can I use instead of wine?

It's OK to simply omit the wine. I like the flavor it adds, but it's not a mandatory ingredient.

I thought scallops should be cooked quickly?

It depends on the recipe. When searing scallops, you only need to sauté them for about 3 minutes per side. But in this recipe, we're taking a different approach and baking them gently, covered, so we're cooking them for about 20 minutes.

How do you know when the scallops are done?

When cooked through, scallops become opaque. You can make a small slit in one of them to check. But the best way to make sure they're done is to use 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.

How long can I keep the leftovers?

You can keep the leftovers in a sealed container in the fridge for up to 3 days. Reheat them covered in the microwave at 50% power. I don't recommend freezing the leftovers.

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: