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Scallops Baked in the Shell with Garlic Butter

Shilpi & Etienne | between2kitchens
An uncomplicated recipe for juicy, tender scallops baked with homemade garlic herb butter in their own shells. A perfect appetizer for BBQ's, dinner with friends and special occasions.
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Prep Time 20 mins
Cook Time 4 mins
Total Time 24 mins
Course Appetizer
Cuisine Australian, European
Servings 4 people


  • 12 scallops with shell
  • 200 g unsalted butter at room temperature
  • ½ bunch parsley picked
  • 3 medium garlic cloves peeled
  • 1 lemon
  • 1 pinch of cayenne pepper
  • salt and pepper to taste


for the garlic butter

  • cut the butter in cubes and place in a bowl
  • chop the garlic by hand or alternatively use a garlic press or food processor.
  • chop the parsley finely.
  • Add the garlic and parsley and combine well with the butter.
  • Grate the zest of 1 lemon into the butter and season with cayenne pepper, salt and pepper.
  • Taste and adjust the seasoning if needed.
  • Roll into two cylinder shaped logs, wrap in cling film and chill in the fridge for atleast 2hrs before slicing.

for preparing the scallops

  • If you are using fresh scallops hold the scallop in your hand and insert the knife between the two halves of the shell close to the hinge.
  • Now move your knife around the scallop until the shell pops open. Run your knife under the scallop along the inside of the shell to remove it completely.
  • Using your fingers gently remove the membrane and roe from the scallop.
  • Wash the scallop under cold running water to remove any sand and pat dry with a kitchen towel.

for cooking the scallops

  • Pre-heat the oven to 200°C (350°F) set at upper and lower heat.
  • slice the garlic butter into thin round discs.
  • Add the scallops back in their shell and place on a baking tray making sure they don't tilt.
  • Place a slice of the garlic butter on each scallop.
  • Cook the scallop in the oven for 3-4 minutes. The butter should be melted and bubbling cooking the scallops lightly.
  • Present the scallops in their shell on a plate and serve immediately. The recipe is for 3 scallops per person.
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