Creamy Baked Garlic Butter Scallopswith Lemon and Herbs
- 20 min
- Serves 4
- 8 ingredients
10 minutes to prep, 10 to cook. Tender baked scallops are coated in a rich garlic butter sauce brightened with lemon zest and juice, then finished with fresh parsley and thyme. The dish delivers a luxurious, buttery flavor balanced by citrus and herbs, perfect for a special dinner.
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Method
Preheat the oven to 400°F (400°F).
Pat the scallops dry with paper towels; season both sides with salt and black pepper.
Kitchen notes · Added by ReelsMeals: The scallops feel dry on the surface. Dry surfaces help them cook evenly.
In a small saucepan over medium heat, melt the butter.
Add the minced garlic to the melted butter and sauté for about 1 minute, until fragrant but not browned.
Kitchen notes · Added by ReelsMeals: The garlic smells fragrant but has not browned.
Stir in the lemon zest, lemon juice, chopped parsley, and chopped thyme; remove the pan from heat.
Kitchen notes · Added by ReelsMeals: The herbs and lemon are evenly stirred through the butter. Take the pan off the heat after mixing.
Arrange the seasoned scallops in a single layer on a parchment‑lined baking sheet.
Drizzle the garlic‑lemon butter sauce evenly over the scallops, ensuring each piece is coated.
Bake in the preheated oven for 8–10 minutes, or until the scallops turn opaque and are just cooked through.
Kitchen notes · Added by ReelsMeals: The scallops are opaque and just cooked through.
Remove from the oven and let rest for 2 minutes.
Kitchen notes · Added by ReelsMeals: The scallops have rested briefly before serving.
Transfer the scallops to a serving platter, spoon any remaining sauce over the top, and garnish with additional fresh herbs if desired.
Serve immediately while hot.
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