Buttery Baked Scallops
User Reviews
5
Buttery Baked Scallops
Description
This recipe calls for large sea scallops arranged in a greased casserole dish. A sauce of melted butter, dry white wine, fresh lemon juice, Parmesan cheese, garlic powder, dried parsley, cayenne pepper, salt, and black pepper is spooned over each scallop before baking at 350°F. The scallops cook until opaque and reach an internal temperature around 130°F, then they are topped with additional Parmesan and paprika and broiled briefly to develop a browned, crispy surface. The process yields scallops that are tender inside with a lightly crisp, golden topping.
The combination of butter, wine, and lemon creates a rich, slightly tangy base that complements the natural sweetness of scallops. Parmesan adds umami and savory depth, while the cayenne and paprika provide subtle heat and color. Baking followed by broiling ensures even cooking without drying out the scallops.
This preparation is suitable for a special dinner or a seafood appetizer. Serve promptly for the best texture and flavor.
Notes caution against using small scallops which can overcook easily, advise gently reheating leftovers at medium-low power, and give guidance on cooking temperatures balanced between food safety and tenderness.
Ingredients
- 2 pounds sea scallops large, 15 per pound
- 6 tablespoons butter unsalted, melted
- 2 tablespoons white wine dry
- 1 tablespoon lemon juice freshly squeezed
- ¾ cup Parmesan Cheese grated, divided
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon parsley dried
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon paprika sweet
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat the oven to 350°F. Rinse the scallops and pat them dry. Place them in a lightly greased oven-and-broiler-safe casserole dish.
- In a small bowl, use a fork to mix the butter, wine, lemon juice, ½ cup of Parmesan, salt, pepper, garlic powder, dried parsley, and cayenne. Set aside for a couple of minutes until the mixture thickens.
- Spoon a little of the mixture on top of each scallop, dividing the mixture evenly between the scallops.
- Cover the pan with foil and bake until the scallops are cooked through and opaque and their internal temperature is 130°F. This should take about 25 minutes if your scallops are extra-large and less if they’re smaller. Start checking after 20 minutes.
- Remove the baking dish from the oven. Switch the oven to broil and set a rack 6 inches beneath the heating element (not directly below).
- Uncover the scallops, sprinkle them with the remaining Parmesan and paprika, and broil until their tops are browned and crispy, 2-3 minutes. Check on them constantly to ensure they don't burn.
- Sprinkle the scallops with chopped parsley and serve.
Notes
- Use large sea scallops rather than small or bay scallops to avoid overcooking.
- Leftovers can be refrigerated tightly sealed for up to 3 days and reheated gently at 50% power in a microwave.
- Do not freeze leftovers, as texture may degrade.
- The target internal temperature is about 130°F to balance tenderness and safety.
- You may scale ingredients for larger batches using similarly sized baking dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Sodium | 664mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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