Baked Garlic Butter Scallops

I have only made scallops a few times before. They are a little intimidating because I know how easy it is to overcook them and for them to become rubbery as a result. This foolproof recipe nails the flavor and texture perfectly and it could not be easier to make. Serve these as they are, on top of some angel hair pasta or lightly sauteed zucchini noodles.



Serves: 3

Nutrition for scallops only: 241 calories, 15g fat, 3g net carbs, 22g protein

Prep time: 40 minutes

  • 12-14 oz scallops (I got a 12oz bag of frozen scallops from Aldi and they were great!)

  • 3 tbsp unsalted butter, melted and cooled slightly

  • 1 tbsp white cooking wine (or if you have an open bottle feel free to use that)

  • 1/2 tbsp lemon juice

  • 1/4 cup grated parmesan cheese

  • 1/2 tsp kosher salt

  • 1/4 tsp ground black pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp dried parsley

  • 1/16 tsp cayenne pepper (you can just do a small shake)

  • 1/8 tsp paprika

  • 1 tbsp chopped fresh parsley for topping


Preheat oven to 350 degrees. Rinse scallops briefly under cold water and lay them on a paper towel, drying the tops off with another paper towel. Set aside.

Combine melted butter, wine, lemon juice, parmesan, salt, pepper, garlic powder, dried parsley, cayenne and paprika in a small dish and mix with a fork.

Place scallops in a baking dish. I used a medium round Corningware dish but use whatever dish you would like where your scallops aren’t too squished together but they are close enough to help keep all of that delicious topping on top of them.

Spoon the butter mixture on top of the scallops, cover the top of the dish with aluminum foil and bake in the oven for 20-25 minutes (mine took closer to 25 since they were on the larger side). Uncover the scallops and broil for an additional 2-3 minutes. Keep a close eye on them so they don’t burn!

Remove from oven, sprinkle with chopped parsley and serve on top of your pasta of choice, sauteed zucchini noodles or just plain. Don’t forget to drizzle that yummy sauce from the pan over your plated scallops and pasta!

Recipe adapted from Healthy Recipes Blog