Baked Scallops

Servings: servings

Calories: 120cal

Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray.
Place scallops on baking sheet.
Season scallops with garlic salt and black pepper.
Top lightly with bread crumbs, parmesan, and a small dollop of softened butter. Gently spread/flatten the butter a little to cover the top of the scallop.
Bake uncovered in preheated oven for 12-15 minutes.

5 from 3 votes

You may have leftover ingredients. We are giving you measurements so you have enough. It’s not necessary to use them all if you are happy with the coverage and seasoning.
You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.
I would recommend checking the scallops for doneness at the 12-minute mark, as individual ovens will vary in heat. Baked scallops are done cooking when they are opaque in color, with the outside being lightly browned. When you press down on the scallop it should feel tender-firm and not overly squishy. If the scallops are squishy, they're undercooked and if they are firm with not a lot of give, they are overcooked. Aim for around 115F on an instant-read thermometer when you remove them from the oven if you want to be more precise. As they sit outside of the oven, they should rise in temperature a few degrees (normally around 10 degrees) at which they should be perfectly cooked.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time15

Total Time30