Serve over cooked pasta, rice, or a bed of sautéed vegetables.
Pair with a crisp white wine for a restaurant-style experience.
Leftovers can be stored in an airtight container in the fridge for up to 2 days, though scallops are best fresh.
Variations
Cheesy Twist: Sprinkle 2 tbsp grated Parmesan on top before baking.
Herb Infusion: Add fresh thyme or oregano to the garlic butter for extra aroma.
Spicy Kick: Add a pinch of red pepper flakes to the butter mixture.
FAQ
Q: Can I use frozen scallops?
Yes, but thaw completely and pat dry to avoid excess moisture.
Q: Can this be cooked on the stovetop instead of baking?
Yes! Sear scallops in a skillet with garlic butter for 2–3 minutes per side until golden. Top with breadcrumbs and broil for 1–2 minutes for crispiness.
Q: How do I know when scallops are done?
They should be opaque in the center and firm to the touch, not rubbery.
