👉Garlic Butter Baked Scallops

🍽️ Garlic Butter Baked Scallops (Enhanced Recipe)

🧄 Ingredients:

• 1 pound sea scallops (dry-packed recommended)

• ½ cup (1 stick) unsalted butter

• 4 garlic cloves, finely minced

• Salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons fresh parsley, finely chopped (for garnish)

• Optional: lemon wedges, for serving

🔥 Instructions:

1. Preheat your oven to 375°F (190°C).

2. Rinse scallops under cold water and pat them dry thoroughly with paper towels. This helps them brown better and prevents excess water in the dish.

3. In a small saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes, just until fragrant (do not brown).

4. Arrange the scallops in a single layer in a lightly greased baking dish.

5. Pour the garlic butter evenly over the scallops.

6. Season with a light sprinkle of salt and freshly ground pepper.

7. Bake in the preheated oven for 15–20 minutes, or until the scallops are opaque and just cooked through (internal temp ~125°F–130°F).

8. Garnish with chopped parsley and serve hot, optionally with lemon wedges or crusty bread to soak up the butter.

❓ 20 Frequently Asked Questions (FAQs)

1. Can I use frozen scallops?
   Yes, just thaw them completely and pat dry before baking.

2. What are dry-packed scallops?
   Dry-packed scallops contain no added chemicals or water—better for browning and flavor.

3. Can I use bay scallops instead of sea scallops?
   Yes, but reduce cooking time to 10–12 minutes since they’re smaller.

4. Do I need to remove the side muscle?
   Yes, remove the tough little side muscle (it peels off easily).

5. Can I make this dish ahead of time?
   It’s best fresh, but you can prep the garlic butter early and store it in the fridge.

6. How do I know when scallops are done?
   They’ll be opaque and firm but still tender—overcooking makes them rubbery.

7. Can I add lemon juice to the butter?
   Yes, a squeeze of lemon adds a bright flavor—just don’t overdo it.

8. Should I sear the scallops before baking?
   It’s optional—searing gives color but isn’t necessary for flavor.

9. What if I don’t have fresh garlic?
   Garlic powder works in a pinch—use ½ to 1 tsp.

10. Can I substitute olive oil for butter?
    Yes, but the flavor will be different. Butter is preferred for richness.

11. What sides go well with this?
    Try rice, pasta, salad, or steamed veggies.

12. Can I add breadcrumbs or cheese?
    Absolutely! A sprinkle of panko or Parmesan before baking adds texture.

13. Is this keto-friendly?
    Yes, it’s low in carbs and great for keto diets.

14. Can I use this as a pasta topping?
    Definitely—serve the scallops and garlic butter over linguine or fettuccine.

15. What wine pairs well with this dish?
    A dry white wine like Sauvignon Blanc or Pinot Grigio is perfect.

16. How long do leftovers last?
    1–2 days in the fridge. Reheat gently to avoid overcooking.

17. Can I reheat scallops?
    Yes, but use low heat—microwave or stovetop on low with extra butter.

18. Can I grill instead of bake?
    You can grill scallops, but this recipe is tailored for baking.

19. What herbs go well with scallops?
    Parsley, thyme, chives, and dill all pair nicely.

20. Can I make this dairy-free?
    Use a dairy-free butter substitute or olive oil instead.

✅ 20 Tips for Perfect Garlic Butter Baked Scallops

1. Use dry-packed scallops for the best flavor and texture.

2. Pat scallops dry thoroughly to avoid steaming instead of baking.

3. Do not overcook—scallops become rubbery quickly.

4. Use fresh garlic for maximum flavor.

5. Avoid browning the garlic—it can turn bitter.

6. Let the butter cool slightly before pouring to prevent cooking the scallops early.

7. Add a splash of white wine to the butter for extra depth.

8. Sprinkle with paprika for a hint of color and flavor.

9. Use a ceramic or glass baking dish for even cooking.

10. Add lemon zest to the butter for a fresh citrus note.

11. Top with breadcrumbs mixed with a bit of olive oil for crunch.

12. Try smoked sea salt for a gourmet touch.

13. Add red pepper flakes if you like a little heat.

14. Use clarified butter to avoid milk solids browning too fast.

15. Preheat the baking dish for a slight sear on the bottom.

16. Garnish with microgreens or edible flowers for presentation.

17. Serve with crusty bread to mop up the garlic butter.

18. Don’t crowd the scallops—give them space for even cooking.

19. Let them rest 2–3 minutes after baking for juicier scallops.

20. Use a thermometer if unsure—125°F is perfect for tender results.