Jumbo Baked Diver Scallops

"Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer."
photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by Lynn in MA photo by Lynn in MA
photo by Cook In Northwest photo by Cook In Northwest
photo by Cook In Northwest photo by Cook In Northwest
photo by BecR2400 photo by BecR2400
Ready In:




  • Preheat oven to 400 degrees F.
  • Place the butter and garlic (and the white wine, if using) into an oven proof baking dish (I use a pyrex pie plate).
  • Microwave on high heat for 30 seconds to 1 minute, just until butter is melted (or, you may place the dish of butter into the hot oven for a few minutes, until butter melts).
  • Rinse scallops well under cold water. Arrange rinsed scallops (no need to dry them) in the dish of melted butter.
  • In a small bowl, whisk together the breadcrumbs, salt, pepper, parsley and lemon thyme. Sprinkle breadcrumb mixture evenly over scallops.
  • Squeeze the juice of one lemon quarter evenly over the scallops.
  • Bake at 400 degrees F for 18 to 20 minutes.
  • To Serve:

  • Serve with additional fresh lemon wedges at the table.
  • A delicious meal served with a crisp green salad and pasta or French bread, plus a glass of white wine! Or, may be served as an appetizer.

Questions & Replies

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  1. Terrific! I made this dish for Christmas Eve and my husband loved it and so did I. The only thing I changed was I didn't have lemon thyme but I used lemon zest. Othwise followed the recipe. Simple and delicious, a great scallop lovers dish. I will be making this dish again for sure. Thanks and happy holidays!
  2. YUMMY as can be! DEFINATELY use white wine but maybe is ME! SO simple, EASY to do! LOVE the entertaining versatility too! Foolproof, failproof recipe! Added extra garlic, personal preference for ME! THANKS!
  3. I used small scallops and only about half of the breadcrumbs. Very pleased with the results and will certainly use this recipe again. Ann in Alabama
  4. Great recipe, I added a lot of garlic, white wine, shallots & parsley. It was an amazing dish thank you for posting.
  5. This was very easy, quick to fix, and very tasty! I used 2 lb. scallops (and there was plenty of butter for them.) I was very sloppy about the herb quantities (more parsley, maybe less thyme) and used regular thyme, since I didn't have lemon thyme. I baked it 15 min., then broiled to get the bread crumbs crispy. Scallops were done just fine. I squeezed 1/8 large lemon over everything before serving to make up for the lemon thyme. Then served with some oven roasted potatoes (which are just potatoes with butter, salt and pepper in a hot (425F) oven for about 1/2 hour) and canned green beans (lazy day.) Hubby and I both were happy campers.


<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
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