Creamy Baked Garlic Butter Scallops with Lemon and Herbs
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.
Recipe by Recipe Diary with Alora· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 12 piece scallops
- 4 tbsp unsalted butter
- 3 clove garlic
- 1 lemon
- 2 tbsp fresh parsley
- 1 tbsp fresh thyme
- salt, to taste
- black pepper, to taste
Instructions
- 1Preheat the oven to 400°F (392°F).
- 2Pat the scallops dry with paper towels; season both sides with salt and black pepper.
- 3In a small saucepan over medium heat, melt the butter.
- 4Add the minced garlic to the melted butter and sauté for about 1 minute, until fragrant but not browned.
- 5Stir in the lemon zest, lemon juice, chopped parsley, and chopped thyme; remove the pan from heat.
- 6Arrange the seasoned scallops in a single layer on a parchment‑lined baking sheet.
- 7Drizzle the garlic‑lemon butter sauce evenly over the scallops, ensuring each piece is coated.
- 8Bake in the preheated oven for 8–10 minutes, or until the scallops turn opaque and are just cooked through.
- 9Remove from the oven and let rest for 2 minutes.
- 10Transfer the scallops to a serving platter, spoon any remaining sauce over the top, and garnish with additional fresh herbs if desired.
- 11Serve immediately while hot.
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Frequently asked questions
- How long does it take to make Creamy Baked Garlic Butter Scallops with Lemon and Herbs?
- About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
- How many servings does this Creamy Baked Garlic Butter Scallops with Lemon and Herbs recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Creamy Baked Garlic Butter Scallops with Lemon and Herbs recipe come from?
- It was shared by Recipe Diary with Alora on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.