Man, if you’re looking for a dish that’s fancy enough to impress but easy enough to pull off on a weeknight, these Crispy Butter, Lemon, and Parmesan Baked Scallops are your new best friend. I’m talking juicy scallops with a golden, cheesy crust, a zesty lemon kick, and just 35 minutes from fridge to table. No fancy skills required, just a baking dish and a love for buttery, garlicky goodness. Let’s get cooking!
Try my Beef Shawarma Wraps recipe.
✔ Restaurant-Worthy, Minus the Drama: Fancy enough to impress a date, easy enough for a lazy Tuesday. No chef skills required just dump, bake, and broil for that golden crunch.
✔ 15 Minutes of Active Work (Seriously!): Prep is a breeze: mix butter + Parmesan, plop it on scallops, and let the oven do the heavy lifting. More time for wine-sipping.
✔ Low-Carb, Gluten-Free, Still Decadent: Crispy, buttery, cheesy… and somehow not a cheat meal? Magic. (P.S. Your keto friends will hug you.)
✔ Meal-Prep Friendly: Make the butter mix ahead, store scallops separately, then assemble + bake when hunger strikes. Easy peasy.
✔ The Lemon Factor: That bright, zesty kick cuts through the richness like a mic drop. Fresh parsley on top? Chef’s kiss.
✔ Looks Like You Slaved Over a Stove: Golden, bubbly, Instagram-ready but we’ll keep your secret.
Bottom Line: It’s seafood that’s actually foolproof. Try it once, and it’ll become your go-to “I’ve got this” dish. ✨
Try my Baked Greek Meatballs with Tzatziki recipe.
Let’s Talk Key Ingredients (And Why They Rock!)
Scallops: The star of the show! Look for big, juicy "dry" scallops (they sear better and taste sweeter). Pro tip: Pat them SUPER dry for that perfect crispy top.
Butter & Parmesan: The dynamic duo that makes everything better. Melted butter keeps the scallops tender, while Parmesan adds that salty, umami crunch. Trust me, you’ll wanna lick the bowl.
Lemon Juice: Fresh squeeze only, please! It cuts through the richness and makes the flavors pop. A little zest? Even better.
Smoked Paprika & Garlic Powder: These two bring the cozy, savory vibes without any chopping. Smoked paprika = bonus fancy points.
Fresh Parsley: Not just a pretty garnish! That bright, herby finish makes the dish taste chef-y. No sad, dried parsley here.
Shortcut Alert: Swap fresh lemon juice for bottled in a pinch, but don’t skip grating your own Parmesan. Pre-shredded won’t melt as dreamily. You got this!
NOTE: For measurements and rest of the ingredients check the recipe card below.
⏱️ 35 mins | ️ Serves 4 | GF, Low-Carb
Crispy Butter, Lemon & Parmesan Baked Scallops So fancy, so easy, and oh-so-delicious!
1| Preheat & Prep: Fire up your oven to 350°F and grab a 9x13 baking dish. Drizzle in 1 tsp olive oil and give it a quick swipe to grease things up.
2| Scallop Spa Treatment: Rinse those plump scallops under cold water, then pat them bone-dry with a paper towel (crispy tops demand no soggy bottoms!). Arrange them in the dish like little flavor-packed islands.
3| Magic Butter Mix: In a bowl, mash together the softened butter, lemon juice, Parmesan, paprika, garlic powder, salt, and pepper until it’s a creamy, dreamy paste. Drop a spoonful onto each scallop like you’re crowning them royalty.
4| Bake & Bubble: Tent the dish with foil (keeps ’em juicy!) and bake for 15-20 minutes, or until the scallops turn opaque and just beg to be eaten.
5| Crispy Finale: Now, the fun part! Remove the foil, crank the oven to broil, and let those scallops get golden and crispy for 2-3 minutes but watch closely like it’s the season finale of your favorite show. They go from “perfect” to “oops” in seconds!
6| Garnish & Devour: Sprinkle with fresh parsley (and maybe a squeeze of extra lemon if you’re feeling zesty). Serve immediately because no one likes a lukewarm scallop. Dig in!
Pro Tip: Great with a side of garlicky greens or crusty bread (if carbs are your friend). ✨
Why pay restaurant prices when you can make these at home? Let me know how they turn out!
Nutritional Breakdown (per serving):
Macros (approx):
Note: This recipe is naturally low-carb, keto-friendly, and diabetes-safe due to minimal carbs and no high-GI ingredients. The scallops and fats (butter/parmesan) keep blood sugar impact near zero.
TL;DR: Eat guilt-free your blood sugar won’t budge!
No Scallops? Try Shrimp! Jumbo shrimp work great. Bake until pink and curled, about the same time.
Dairy-Free? Swap butter for ghee or olive oil, and use nutritional yeast instead of Parmesan (it won’t crisp the same, but still tasty).
No Smoked Paprika? Regular paprika or a pinch of cayenne for heat works too.
Fresh Lemon MIA? A dash of white wine or capers adds tang instead.
Parsley Alternatives Fresh basil, chives, or even arugula add a fun twist.
Extra Crunch? Swap Parmesan topping with crushed pork rinds (for keto) or almond flour (for nutty flavor).
No Oven? Sear scallops in a skillet, then add the butter mix and broil for 2 mins to crisp.
Pro Tip: Always pat seafood dry before cooking for the best texture. Happy swapping!
Try my Salmon Quinoa Bowl recipe.
Extra Zing Add a teaspoon of lemon zest to the butter mix for a brighter citrus punch
Herb It Up Mix in some chopped fresh thyme or dill with the parsley for more herb flavor
Spice Lover's Version Sprinkle with red pepper flakes or add a pinch of cayenne to the butter mix
Bacon Bonus Crumble cooked bacon on top before broiling because everything's better with bacon
Garlic Upgrade Swap garlic powder for 2 cloves of fresh minced garlic in the butter mix
Cheese Swap Try pecorino romano or asiago instead of parmesan for a different salty kick
Bread Crumb Twist Mix in 2 tablespoons of almond flour or gluten-free bread crumbs for extra crunch
Brown Butter Magic Use browned butter instead of regular butter for a nutty depth of flavor
Asian Flair Swap lemon for lime and add a dash of ginger to the butter mix
Creamy Finish Dollop with garlic aioli or lemon mayo after baking
Remember: Always keep an eye when broiling! These tweaks can take your scallops from great to "when are you making these again?!"
Dry Those Scallops Pat them super dry with paper towels before baking. Wet scallops steam instead of sear.
Size Matters Use similar-sized scallops so they cook evenly. If some are thicker, give them a gentle press to flatten slightly.
Broiler Watch Stay by the oven when broiling. They go from golden to burnt in seconds.
Fresh Grate Only Pre-grated parmesan has anti-caking agents that prevent proper melting. Grating your own makes all the difference.
Butter Temp Use softened (not melted) butter for easy mixing and better coating.
Lemon Hack Roll your lemon on the counter before juicing to get maximum juice with less effort.
Rest Time Let scallops sit at room temp for 10 minutes before cooking for more even baking.
Don't Overcrowd Space scallops evenly in the dish so they crisp up nicely.
Leftover Love These are best fresh, but if you must reheat, use a toaster oven to maintain texture.
Pan Sauce Bonus Mix the buttery drippings with extra lemon juice for an instant sauce to drizzle.
Bonus: Serve with crusty bread to soak up all those delicious buttery juices. You're welcome!
Try my Harissa Cod with Creamy White Beans recipe.
Buy Frozen Scallops Look for frozen wild-caught scallops, which are often cheaper than fresh but still great quality. Thaw overnight in the fridge.
Smaller Scallops Work Too Large scallops cost more. Medium ones taste just as good and cook faster.
Parmesan Hack Buy a block on sale and grate it yourself. Pre-shredded costs more and doesn’t melt as well.
Lemon Savings Use bottled lemon juice if fresh is pricey, or swap half with white vinegar for tang.
Butter Stretch Mix in a little olive oil with the butter to make it go further without losing flavor.
Skip the Smoked Paprika Regular paprika works fine and is usually cheaper.
Grow Your Own Herbs Plant parsley in a pot. One $3 plant gives you endless fresh garnishes.
Bulk Spice Savings Buy garlic powder and paprika in bulk bins to save vs. jarred spices.
Meal Prep Bonus Double the recipe and freeze half (before baking) for a future easy meal.
Off-Brand Wins Store-brand butter, olive oil, and spices taste the same as name brands.
Bonus Tip: Check weekly ads for seafood sales, especially around holidays. Your wallet (and taste buds) will thank you!
Here’s how to tweak this recipe for Keto, Low-Carb, and Paleo diets without sacrificing flavor:
✅ Already compliant! This recipe is naturally keto-friendly (just 4g net carbs per serving).
Simple swaps needed:
All versions keep the same cook time/tempjust adjust toppings. Easy, right? Enjoy your diet-friendly scallops!
Pro Tip: Always check labels for additives if strict paleo/Whole30!
Delicious Serving Ideas for Your Scallops
Pro Tip: Squeeze extra lemon right before serving for a fresh pop! Which combo will you try first?
Perfect Beverage Pairings for Your Scallops
Bonus Tip: If serving with spicy tweaks (like cayenne), try a sweet Riesling (alcoholic) or ginger beer (non-alc) to balance the heat.
What’s your go-to pairing?
Try my Sweet Potato Cottage Pie recipe.
Storage & Reheating Tips for Your Scallops
Best Enjoyed Fresh, but these tricks save the day!
Try my Soy Pork Chops with Spicy Cucumber Salad recipe.
And there you have it, folks - scallops so good, you’ll forget how simple they were to make. Whether you’re serving these to guests or just treating yourself, that crispy Parmesan topping and bright lemon finish will have everyone asking for seconds. Trust me, this one’s a keeper. Now go grab those scallops and get ready to feel like a seafood superstar. Happy cooking, and don’t forget to lick the spoon (I won’t tell). Cheers!
These baked scallops are my secret for a quick, elegant meal. Juicy scallops with a crispy parmesan crust, zesty lemon, and just 15 mins of hands-on work. Yes, please!
Preheat the oven to 350°F. Grease a 9 x 13 casserole dish with one teaspoon of olive oil.
Rinse scallops and pat dry with a paper towel. Arrange them in a single layer in the baking dish.
In a small bowl, whisk together the butter, lemon juice, parmesan cheese, paprika, and garlic powder. Add salt and pepper to taste.
Add a dollop of the lemon parmesan mixture on top of each scallop. Cover with aluminum foil and place in the oven to bake until the scallops are cooked through and opaque, 15-20 minutes depending on size.
Remove scallops from oven, remove the aluminum foil, and switch the oven to broil. Broil the scallops until the tops turn golden-brown and crispy, 2-3 minutes. Do not walk away from oven. Scallops can burn easily so watch them carefully.
Remove the scallops from the oven and sprinkle with fresh parsley.
Serve immediately, adding fresh lemon wedges for extra flavor if desired. Enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tips: There can be a small fibrous muscle located on the side of your scallops that should be removed prior to baking. Just pinch the muscle with your thumb and index finger and pull away to remove. Scallops should all be about the same size to cook evenly. Be sure to adjust the baking time if you use smaller scallops to prevent overcooking. Fish and shellfish such as scallops are considered cooked through and safe to eat when the internal temperature reaches 145°F using an instant read thermometer according to the USDA’s.
