Seared Scallops in Fragrant Garlic Butter

Elle Cresswell

Seared Scallops in Fragrant Garlic Butter

Savour the quiet luxury of baked scallops enriched with fragrant garlic butter—a dish where delicacy meets depth with effortless grace.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Course: Appetizer

Cuisine: British

Ingredients Method Notes

Ingredients

450 g fresh sea scallops carefully cleaned and gently patted dry
3 garlic cloves finely minced
2 tbsp fresh parsley delicately chopped
60 g unsalted butter melted until silky
½ tsp paprika
½ tsp flaky sea salt
2 tbsp freshly squeezed lemon juice
¼ tsp freshly ground black pepper
30 g fine breadcrumbs (panko or crushed crackers, for a light crisp)
Lemon wedges, for serving and a final lift of freshness

Method

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.

Notes

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.

Finish with a scattering of fresh parsley and a final squeeze of lemon, allowing the dish to glisten with freshness and quiet elegance.