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There’s something about buttery, garlicky scallops that just feels right. Baked Scallops Gratin with Garlic Parsley Butter is one of those dishes that looks fancy but comes together so easily. The tops turn golden and crisp, the centers stay tender and rich, and that garlic parsley butter melts into every bite. It’s comforting, a little indulgent, and honestly… the kind of thing you’ll want to make again the very next night. Serve them straight from the oven — trust me, they never last long.
The Secret’s in the Simplicity
If you enjoyed my creamy, restaurant-style One Pan Lemon Garlic Butter Chicken Asparagus, you’re going to fall head-over-heels for this: Baked Scallops Gratin with Garlic Parsley Butter. The butter-crumb topping melts into the scallops, creating a golden crust that holds the richness while letting their natural sweetness shine through — something you don’t get with most saucy chicken dishes.
And if the Juicy Oven-Roasted Pork Loin was your go-to for ease and flavour, this dish steps it up by focusing on texture and indulgence. The scallops stay tender yet juicy, the garlic-parsley butter adds depth, and the quick bake gives you crisp, bubbling perfection without sacrificing elegance.
Ingredients That Make It Shine
Every scallop deserves a little drama — and these simple ingredients deliver just that. Each one adds its own layer of flavor and texture, creating something rich, balanced, and beautifully satisfying:
- Butter: the soul of this dish, giving it that melt-in-your-mouth richness.
- Garlic: deep, fragrant, and perfectly golden when baked.
- Parsley: adds a burst of freshness that cuts through the butter.
- Breadcrumbs: bring a light, crisp finish that ties everything together.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How To Make Baked Scallops Gratin
Bring simple ingredients together for a golden, garlicky crust over tender scallops.
- 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.
- Simmer The Wine Base
In a small saucepan, combine white wine, chopped onion, thyme, and black pepper. Simmer gently until the flavors come together.
- Arrange The Scallops
Place the scallops in their shells on a parchment-lined baking tray so they stay tender while baking.
- Add The Wine-Onion Mixture
Spoon a little of the wine-onion base over each scallop to give them that delicate, aromatic touch.
- Top With Garlic Butter
Crown each scallop with a spoonful of garlic parsley butter — this is what turns beautifully golden in the oven.
- 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’re planning a dinner that feels a special, pair these scallops with something that keeps the same energy — simple, elegant, and full of flavor. Try my Creamy Mashed Potatoes for that smooth, buttery contrast, or go for Garlic Parmesan Roasted Broccoli And Green Beans, crisp and a little nutty to balance the richness.
Want to turn it into a full-on date night? Add a sparkle with Crispy Garlic Roasted Potatoes and finish with Chocolate Lava Cakes that melt just when you do.
FAQs
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. It adds brightness and balances the richness of the butter.
Yes, as long as they’re fully thawed and patted dry before baking so they don’t release too much liquid in the oven.
You can assemble the scallops and keep them refrigerated for a few hours, then bake just before serving for that golden, bubbly top.
See It In Action: Step-By-Step
Easy Baked Scallops Recipe
Ingredients
- 24 scallops in shells
- 1 sprig fresh thyme
- ½ cup dry white wine
- ½ onion chopped
- ½ cup fresh parsley finely chopped
- 10 oz unsalted butter softened
- ⅓ cup garlic minced
- 1 tsp fine salt
- 1 cup breadcrumbs
- 1 tsp black pepper
Instructions
- Preheat oven to 450°F (230°C).
- Make garlic parsley butter: mix softened butter, parsley, garlic, salt, and breadcrumbs in a bowl until combined.
- In a saucepan, combine white wine, onion, thyme, and pepper. Simmer briefly to blend flavours.
- Place scallops (in shells) on a baking tray lined with parchment. Spoon a little of the wine-onion mixture over each.
- Top each scallop with garlic parsley butter.
- Bake in oven for 4–5 minutes until golden and bubbling.
- Serve immediately hot, as an appetiser or with salad.
Notes
- Keep the butter cool. Slightly chilled garlic-parsley butter spreads better and melts slowly, creating that silky coating without soaking the breadcrumbs.
- Don’t overcook. Scallops only need a few minutes in the oven — once they turn opaque and tender, they’re done.
- Choose good wine. A dry white wine you enjoy drinking adds the right balance of acidity and richness to the sauce.
- Toast the breadcrumbs. Lightly toasting them before topping gives you that golden, crisp finish everyone falls for.
- Add a touch of freshness. A sprinkle of parsley or a squeeze of lemon just before serving brings everything to life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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