Description
Restaurant-quality garlic butter baked scallops with a crispy lemon breadcrumb topping. This high-protein, low-carb dish is ready in just 15 minutes and offers a luxurious dining experience at home.
Ingredients
Scale
- 1.5 pounds (680g) dry-packed scallops
- 4 tablespoons (60g) unsalted butter
- 4–5 cloves garlic, minced
- 1/2 cup (50g) panko breadcrumbs
- 1 large lemon (zest and juice)
- 2 tablespoons extra virgin olive oil
- 1/4 cup (25g) freshly grated parmesan cheese
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pat scallops very dry with paper towels and remove side muscles if present. Arrange in a single layer in a 9×13 inch baking dish.
- Melt butter in a small saucepan over low heat. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant. Pour evenly over scallops.
- In a small bowl, mix panko, lemon zest, parmesan, olive oil, salt, and pepper until it resembles wet sand.
- Sprinkle breadcrumb mixture evenly over the scallops.
- Bake for 8-10 minutes until scallops are opaque and breadcrumbs are golden brown.
- Remove from oven, squeeze fresh lemon juice over top, and garnish with chopped parsley. Serve immediately.
Notes
Ensure scallops are dry-packed and patted extremely dry to prevent steaming. Do not overcrowd the baking dish. Scallops cook quickly and can become rubbery if overcooked; check at 8 minutes. For a gluten-free version, use gluten-free panko. For dairy-free, swap butter for olive oil and parmesan for nutritional yeast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4
- Calories: 280
- Sugar: 1
- Sodium: 420
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 6
- Fiber: 1
- Protein: 28
Keywords: garlic butter scallops, baked scallops, seafood dinner, low carb recipes, high protein meals, quick dinner, gluten-free option, dairy-free option