Seared Scallops in Fragrant Garlic Butter

Flora Ashbury

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

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Prep Time 10

Cook Time 15

Servings: 4 people

Course: Appetizer

Cuisine: British

Ingredients Method Notes

Ingredients

450 g fresh sea scallops carefully cleaned and gently patted dry
3 cloves 3 cloves garlic finely minced
2 tbsp fresh parsley delicately chopped
60 g unsalted butter melted until silky
1/2 tsp paprika
1/2 tsp flaky sea salt
2 tbsp freshly squeezed lemon juice
1/4 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.