Ingredients (Serves 2–4)
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12 large sea scallops, cleaned and patted dry
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3–4 tbsp unsalted butter, melted
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3 cloves garlic, minced
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1 tbsp fresh lemon juice
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1 tsp lemon zest (optional)
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½ tsp paprika (optional, for color)
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Salt and freshly ground black pepper, to taste
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1–2 tbsp chopped fresh parsley, for garnish
Instructions
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Preheat oven: 400 °F (200 °C). Grease a small baking dish or individual ramekins.
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Prepare garlic butter: In a small bowl, combine melted butter, minced garlic, lemon juice, lemon zest, paprika, salt, and pepper.
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Arrange scallops: Place scallops in the baking dish in a single layer. Pour garlic butter evenly over the scallops.
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Bake: Bake for 10–12 minutes, or until scallops are opaque and slightly firm to the touch. Do not overcook, or they will become rubbery.
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Garnish and serve: Sprinkle with chopped parsley and a little extra lemon juice if desired. Serve immediately.
Tips
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Dry scallops well: Patting scallops dry ensures they sear and bake nicely.
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Optional broil step: For a lightly golden top, broil the scallops for 1–2 minutes at the end of baking.
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Serving ideas: Serve with rice, pasta, or a side of roasted vegetables.
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Variations: Add a splash of white wine or a sprinkle of Parmesan for extra flavor.
If you want, I can also give a one-pan version where you sear the scallops first and finish them in garlic butter, which gives a slightly caramelized flavor. Do you want me to provide that version?
