Preheat oven:
Preheat your oven to 400Ā°F (200Ā°C). Allow the oven to come fully to temperature so the scallops cook evenly and the topping becomes crisp and golden during the short baking time.
Prepare scallops:
Pat the scallops dry thoroughly with paper towels. Removing surface moisture helps them bake rather than steam, allowing them to develop a firmer texture and preventing the topping from becoming soggy. Season lightly with salt and pepper to enhance their natural sweetness.
Make garlic butter mixture:
In a small bowl, combine the melted butter, minced garlic, and freshly squeezed lemon juice. Stir well until the mixture is smooth. The butter provides richness, the garlic adds aromatic depth, and the lemon cuts through with brightness, balancing the overall flavour.
Assemble:
Arrange the scallops in a single layer in a lightly greased baking dish. Spacing them evenly ensures they cook at the same rate. Drizzle the garlic butter mixture evenly over the scallops so each one is coated and able to absorb the flavours as they bake.
Add topping:
In another bowl, mix the breadcrumbs, Parmesan, and chopped parsley. The breadcrumbs will crisp in the oven, the Parmesan will melt and brown slightly, and the parsley adds freshness. Sprinkle this mixture evenly over the scallops, aiming to cover the tops without weighing them down.
Bake:
Bake for 12ā15 minutes, or until the scallops turn opaque and the breadcrumb topping becomes golden brown. The scallops should remain tender and slightly springy to the touch. Avoid leaving them in longer than needed, as overbaking can cause them to become tough or rubbery.
Serve:
Garnish with a bit of extra parsley for colour and freshness. Serve hot, pairing the scallops with lemon wedges for squeezing and crusty bread to soak up any remaining garlic butter from the dish.
