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Butter & Parmesan Baked Scallops is a quick and easy meal that will leave you and your family or guests, speechless! The large sea scallops are baked to a lovely opaque color in yummy pool of lemon and butter. No fuss, no searing, and little clean up!
The recipe can be found here.
Start by preheating the oven to 350 degrees F. Ever so lightly spray an 8×8 baking dish with cooking spray. If you are doubling the recipe or using very large scallops, use a 9×13 baking dish instead.
Make sure the scallops are completely thawed. I like to put mine in a strainer for a few minutes to really pull any liquid out. I then pat them dry with a paper towel and place them in an even layer in the baking dish. You want to leave a little room in between each scallop so it cooks evenly.
Melt the butter in a microwave safe bowl. Add the wine, lemon juice, ½ cup parmesan cheese, salt, pepper, garlic powder, dried parsley, and cayenne. Mix well.
Pour the mixture over the top of the scallops, making sure to top each one. You could use a spoon to scoop up some of the mixture to pour over the tops if you missed any. The scallops will bake in the buttery bath. Yum!
Cover with foil and bake for 25-30 minutes or until cooked through (you want the scallops to be an opaque color). If you are using smaller scallops, check after 20 minutes to see if they are cooked through and add additional time if needed.
Remove the scallops from the oven and turn on the broiler.
Sprinkle the remaining parmesan cheese over the top of the scallops. Then sprinkle lightly with paprika.
Place under the broiler for 2-3 minutes, making sure to not burn the scallops or cheese. You want the tops to be browned and crisp but not black!
Serve warm, garnished with fresh chopped parsley. I think the scallops pair really well with pasta or a side of cooked vegetables. Enjoy!
The recipe can be found here.
This really is a simple dish! It’s perfect to serve to company when you want an impressive meal that doesn’t require an afternoon in the kitchen, or you can make it for yourself and not share:) Whichever you choose, I think you’ll really enjoy it.
Happy Cooking!
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