Crispy Butter, Lemon and Parmesan Baked Scallops
Pat scallops very dry before topping to promote browning. Use freshly grated Parmesan for the crispiest tops. Broil briefly at the end (2–3 minutes) to brown the topping without overcooking the scallops. Serve hot immediately after broiling for best texture.
Time: Prep: 12 mins, Cook: 23 mins, Total: 35 mins
Servings: 4
Ingredients
- 1 1/2 lb scallops, patted dry
- 1/4 cup butter, softened
- 1/2 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Pat the scallops very dry with paper towels.
- In a bowl, mix together the softened butter, grated Parmesan, lemon juice, garlic powder, smoked paprika, salt, and pepper until well combined.
- Arrange the scallops in a single layer on a baking sheet or in a shallow baking dish. Top each scallop with a small dollop of the butter-Parmesan mixture.
- Bake for 15–20 minutes until the scallops are opaque and just cooked through.
- Switch the oven to broil and broil the scallops for 2–3 minutes until the tops are lightly browned and crisp.
- Garnish with chopped parsley and serve hot.