Preheat the oven to 200°C, allowing it to come fully to temperature for an even, golden finish.
In a small bowl, whisk together the melted butter, minced garlic, parsley, lemon juice, salt, pepper, and paprika until smooth and fragrant.
Place the scallops in a single, well-spaced layer within a baking dish, ensuring each one has room to cook gently and evenly.
Spoon the garlic butter generously over the scallops, allowing it to pool lightly around them. If desired, scatter a fine layer of breadcrumbs across the surface for a delicate crisp.
Transfer to the oven and bake for 12–15 minutes, until the scallops turn opaque and yield softly when pressed.
Allow to rest briefly for a minute or two, then serve immediately with fresh lemon wedges for a bright, elegant finish.
A few details make all the difference
01
Mix the Garlic Butter Thoroughly
Why it matters: Combining the butter, garlic, herbs, lemon juice, and seasonings evenly ensures every scallop is coated with flavour and helps prevent dry spots during baking.
02
Arrange Scallops in a Single Layer
Why it matters: Giving each scallop space allows them to bake evenly, resulting in a tender texture rather than steaming in their own moisture.
03
Preheat the Oven Fully Before Baking
Why it matters: A fully heated oven helps the scallops cook evenly and develop a beautifully golden, lightly crisp topping if using breadcrumbs.
Why this recipe works
Refined yet comforting, this is a dish designed to linger over—equally at home beneath the glow of candlelight or as the centrepiece of an intimate gathering.
Cook’s notes
Presentation
For a more refined presentation, nestle the scallops atop a bed of velvety lemon risotto, where each spoonful offers a delicate balance of richness and brightness. The buttery scallops melt effortlessly into the creamy grains, their gentle garlic warmth lifted by the citrusy notes beneath.
To Finish
Finish with a scattering of fresh parsley and a final squeeze of lemon, allowing the dish to glisten with freshness and quiet elegance.
Preheat the oven to 200°C, allowing it to come fully to temperature for an even, golden finish.
In a small bowl, whisk together the melted butter, minced garlic, parsley, lemon juice, salt, pepper, and paprika until smooth and fragrant.
Place the scallops in a single, well-spaced layer within a baking dish, ensuring each one has room to cook gently and evenly.
Spoon the garlic butter generously over the scallops, allowing it to pool lightly around them. If desired, scatter a fine layer of breadcrumbs across the surface for a delicate crisp.
Transfer to the oven and bake for 12–15 minutes, until the scallops turn opaque and yield softly when pressed.
Allow to rest briefly for a minute or two, then serve immediately with fresh lemon wedges for a bright, elegant finish.
Cook’s notes
Presentation: For a more refined presentation, nestle the scallops atop a bed of velvety lemon risotto, where each spoonful offers a delicate balance of richness and brightness. The buttery scallops melt effortlessly into the creamy grains, their gentle garlic warmth lifted by the citrusy notes beneath.
To Finish: Finish with a scattering of fresh parsley and a final squeeze of lemon, allowing the dish to glisten with freshness and quiet elegance.
Cooking mode
Seared Scallops in Fragrant Garlic Butter
Preheat the oven to 200°C, allowing it to come fully to temperature for an even, golden finish.
In a small bowl, whisk together the melted butter, minced garlic, parsley, lemon juice, salt, pepper, and paprika until smooth and fragrant.
Place the scallops in a single, well-spaced layer within a baking dish, ensuring each one has room to cook gently and evenly.
Spoon the garlic butter generously over the scallops, allowing it to pool lightly around them. If desired, scatter a fine layer of breadcrumbs across the surface for a delicate crisp.
Transfer to the oven and bake for 12–15 minutes, until the scallops turn opaque and yield softly when pressed.
Allow to rest briefly for a minute or two, then serve immediately with fresh lemon wedges for a bright, elegant finish.
A letter from table number seven
Something delicious for the weekend.
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