Easy Baked Scallops Gratin (Garlic Butter & Parsley)

There are certain recipes that feel like a treat even when life is busy, and these baked scallops are one of them. The first time I made them, it was a random Friday night when a couple of friends stopped by without warning. I didn’t have anything fancy planned, just a pack of scallops in the freezer and some bread crumbs I had made the day before. Within minutes the house smelled like garlic and butter, and everyone gathered around the oven waiting for that golden top to bubble. It turned into one of those nights that felt special without trying.

I make these scallops often now, especially when I want something that looks impressive but doesn’t take much effort. My kids call them “the crispy ones” and they always fight over the last spoonful of the buttery sauce at the bottom of the dish. The mix of garlic, parsley and a little wine tastes restaurant-level, but it’s so simple that I can throw it together even when I’m still in gym clothes and dinner needs to happen fast.

They’re perfect as a starter for a dinner with friends, or with a bowl of pasta or crusty bread when I want to stretch them into a full meal. Every time I make them, someone asks for the recipe. It didn’t take long for them to become a regular request around here.

Why You’ll Love This Recipe

• Effortless but impressive
  These scallops look like something from a restaurant, but they come together faster than most weeknight dinners. There’s something satisfying about serving a dish that feels special without needing hours in the kitchen.
• Simple ingredients, big flavor
  Everything you need is probably already in your pantry. Butter, garlic, bread crumbs, and parsley turn into something rich and comforting when they bake together. It’s proof that a few honest ingredients can go a long way.
• A crowd favorite every time
  I’ve served these at family dinners, holidays, and last-minute get-togethers. There’s always that quiet moment when everyone takes the first bite and just nods. I take that as the best compliment.
• Versatile and easy to serve
  They work as an appetizer with a little wine, or as a full meal with pasta or warm, crusty bread to soak up the sauce. I love recipes that let you stay flexible depending on who’s sitting at the table.

The Secret’s in the Simplicity

If you want easier recipes that work well with this dish, try the One Pan Lemon Garlic Butter Chicken Asparagus or the Juicy Oven-Roasted Pork Loin. I make both often when we have friends over, and they always pair nicely with something lighter like these scallops.

Ingredients

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• Scallops. Large sea scallops are the best choice for this recipe. They stay tender in the center while the top crisps beautifully in the oven. I tested smaller scallops once, and they overcooked in minutes, so I always reach for the bigger ones now.
• Butter. Butter is what helps the crumbs turn perfectly golden instead of soggy. I like to drizzle a little extra right before baking so the topping bakes evenly, and everyone gets some of that rich sauce at the bottom of the dish.
• Bread Crumbs. Coarse, homemade bread crumbs make such a difference here. Fine store-bought crumbs soften too quickly, but homemade ones stay crunchy and give the gratin that irresistible texture. I save leftover bread and blitz it in the blender, so I always have some ready.

Note: Find the full list of ingredients and measurements in the Recipe Card.

Substitutions

• Scallops.
  If scallops aren’t available, shrimp works really well here. I’ve made this version when I couldn’t find scallops and it still turns out delicious. Just watch the baking time since shrimp cook a little faster.
• Bread Crumbs.
  If you don’t have homemade bread crumbs, panko is the next best option. It stays much crispier than regular fine crumbs and gives the same crunchy finish.
• Butter.
  Olive oil can replace some of the butter if you prefer, but I recommend keeping at least a little butter for flavor and for the way it browns in the oven.

How To Make Baked Scallops Gratin

Bring simple ingredients together for a golden, garlicky crust over tender scallops.

1. Make The Garlic Parsley Butter
   Mix softened butter with finely chopped parsley, minced garlic, breadcrumbs, and salt until smooth and fragrant — this is where the golden flavor begins.

2. Simmer The Wine Base
   In a small saucepan, combine white wine, chopped onion, thyme, and black pepper. Simmer gently until the flavors come together.

3. Arrange The Scallops
   Place the scallops in their shells on a parchment-lined baking tray so they stay tender while baking.

4. Add The Wine-Onion Mixture
   Spoon a little of the wine-onion base over each scallop to give them that delicate, aromatic touch.

5. Top With Garlic Butter
   Crown each scallop with a spoonful of garlic parsley butter — this is what turns beautifully golden in the oven.

6. Bake And Serve
   Bake for 4–5 minutes until bubbling and golden. Serve hot, straight from the shells, with a crisp salad or a glass of white wine.

Want to see how it all comes together? You can See It In Action and follow the full step-by-step.

If you want to build a full meal around these scallops, they pair beautifully with sides that feel just as simple and relaxed. Creamy Mashed Potatoes are always a hit at my house and the buttery texture works so well next to the crunchy topping. Garlic Parmesan Roasted Broccoli And Green Beans,are another favourite because they stay crisp and balance the richness. And if you want something even easier, garlic butter rice never fails.

For something fresh on the table, Asian Carrot Salad with Ginger Peanut Dressing adds a nice contrast. And if you’re planning a date-night style dinner, I love serving these scallops with Crispy Garlic Roasted Potatoes and ending the night with Chocolate Lava Cakes If chocolate isn’t your thing, try the Peanut Butter and Jam Nutella Banana Blondies They disappear fast.

FAQs

See It In Action: Step-By-Step