Easy Lemon Butter Baked Scallops
Click the stars to rate!
Looking for an easy and elegant starter for your next dinner party? These Easy Lemon Butter Baked Scallops are incredibly simple and ready in under 15 minutes. Baking scallops in the oven is my favorite way to get juicy scallops with amazing flavor, a tender texture, and a perfectly crispy golden top!
In this article
Why You’ll Love Baked Scallops!
In the past, I would rarely make scallops when I had guests because I was always afraid I wouldn’t succeed. This recipe has completely changed that: They have become one of my classics!
- Festive: If you serve these scallops in their own shells, they look instantly elegant!
- Quick & easy: All you need is a few scallops, some butter and breadcrumbs.
- Easy to make ahead: The scallops are easy to prepare in advance and just pop them in the ove before serving.
More ideas? If you like this recipe, you should definitely try my scallops au gratin too. They are made in a very similar way, but baked with a creamy leek and mushroom sauce. One of my absolute favorite recipes with scallops!
The Best Methot to Baked Scallops in the Oven
Scallops have a reputation for being a little difficult, but don’t worry: baking them in the oven is much more relaxed than in a pan. The right temperature is crucial to ensure that they stay nice and juicy and tender on the inside and don’t become tough.
I bake them at 200 °C (top/bottom heat) with just a little butter (I often use my simple lemon butter) and breadcrumbs for around 15 to 20 minutes. You can tell when they are cooked directly from the mussel meat: it should change from glassy to a nice, matt white. When the butter bubbles slightly in the shell, they are usually perfect.
My tip: If you are unsure, take them out a minute earlier. The residual heat in the mussel shell will gently cook them on the way to the table.
Recipe card
Easy Lemon Butter Baked Scallops
Click on the stars to rate!
Equipment
- 8 empty scallop shells or small baking dishes
Ingredients
- 8 sea scallops fresh or thawed if frozen
- 2 tbsp breadcrumbs plain or panko
- Freshly ground black pepper
Lemon Butter
- 5 tbsp unsalted butter at room temperature
- ½ tsp flaky sea salt
- Zest 1/2 lemon
- 2 tsp lemon juice
Instructions
- To make the lemon butter, mash the softened butter with a fork together with the salt, a small amount of lemon zest, and the lemon juice. Mix thoroughly until smooth and fully combined.
- Preheat the oven to 400-410 °F (200-210 °C). Pat the scallops dry with kitchen paper.
- Place the empty shells (or ramekins) on a baking tray. Put half a teaspoon of lemon butter into each shell.
- Then place the scallop on top. Add another half teaspoon of lemon butter and sprinkle with breadcrumbs. Season with black pepper.
- Bake for 10 to 15 minutes, depending on the size. Then, for the last 3 minutes, switch the oven to grill/broil mode to brown the breadcrumbs. Serve the scallops straight out of the oven.
Notes
Nutrition
How to Vary the Lemon Butter?
The butter is the heart of this recipe and gives the scallops their unmistakably delicate flavor. You can find my recipe for lemon butter on my blog, which goes wonderfully with these scallops in the oven.
But the beauty of this “mussels + butter + oven” principle is that you can vary it endlessly. Depending on the season, you can also choose other variations instead of lemon butter:
- Herb butter: Classic with lots of parsley and garlic.
- Christmas butter: With a pinch of cinnamon or orange zest for a festive flavor.
- Tomato and chili butter: For those who like it a little spicier.
What to Serve With Baked Scallops?
Scallops are tender, light and aromatic, which is why fine, uncomplicated side dishes go particularly well with them. This keeps the starter elegant and allows the taste of the scallops to take center stage.
- Light salads: My apple and fennel salad with burrata or chicory salad with oranges and walnuts provide freshness and contrast.
- Vegetables: Steamed or fried vegetables such as asparagus, sugar snap peas or small carrots emphasize the noble note of the scallops.
- Bread & baguette: A crusty baguette is perfect for soaking up the aromatic lemon butter.
- Potatoes: If you like it a little more festive, you can serve small baked potatoes or my duchess potatoes with it.
FAQ – Baked Scallops
If you buy fresh scallops from a fishmonger, you can ask them to give you the shell halves. If you are using frozen scallop shells, you can buy empty shells (often available online or in specialist shops) and use them again and again. Alternatively, small, fireproof oven dishes work wonderfully!
Yes, absolutely! Let them defrost gently overnight in the fridge. Important: pat them dry very well before baking so that they roast in the oven and don’t soak in their own juices.
They are perfect when the meat is no longer glassy but matt white. This usually takes 15 to 20 minutes in the oven at 200 °C. They should still feel elastic when pressed.
Yes, that’s exactly what makes this recipe so convenient! You can prepare the scallops with the lemon butter a few hours in advance. Cover them tightly with plastic wrap and keep them refrigerated. Add the breadcrumbs at the very last minute, then pop them in the oven right before serving.
Yes, absolutely! If your fishmonger doesn’t have any scallops in stock or a guest doesn’t like scallops, you can prepare this recipe identically with large king prawns. They also harmonize wonderfully with the lemon butter and need a very similar cooking time in the oven.
