Bay Scallops with Garlic Parsley Butter Sauce

19 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    3 m
  • Ready In

    13 m
Chef John
Recipe by  Chef John

“They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.”

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Adjust Servings

Original recipe yields 4 servings



  1. Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
  2. Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
  3. Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
  4. Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
  5. Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
  6. Spoon scallops over buttered toast and serve immediately.

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Reviews (19)

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Crystal R. Ward

Crystal R. Ward

I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my seafood alfredo. The scallops came out SO tender and flavorful! I was actually quite shocked at how good these came out given the fact that I have NEVER made scallops before. Such an easy recipe, all you need to do is follow the cooking instructions exactly. Even the shrimp came out amazing! My family loved this and my boyfriend said these were awesome! He already went and put more scallops on the shopping list for next time!

Baking Nana

Baking Nana

Wonderful, easy and absolutely perfect. I have made this twice first as an appetizer served on the toasted bread. Then I made it to serve over pasta as noted at the bottom of the recipe. For the appetizer 1 1/2 of bay scallops is a lot for 4 servings but as a main dish it was perfect. Make sure you have everything prepped and ready as this cooks really fast and make sure your pan is smoking hot to quickly sear the scallops. The only thing I did differently is to use garlic olive oil on the bread and I toasted the bread in a cast iron skillet. For the pasta dish I added some Parmesan cheese to the top of each serving. Enjoy!

Mary Lou Rogers

Mary Lou Rogers

This recipe is excellent. I had large scallops and they turned out perfect. Severed them with potatoes sliced potatoes long way drench in olive oil and dredge in bread crumbs bake 450 for 30 min. and with a salad. YUMMY

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Amount Per Serving (4 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 25 g
  • 38%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 45.7 g
  • 91%
  • Cholesterol
  • 149 mg
  • 50%
  • Sodium
  • 877 mg
  • 35%

Based on a 2,000 calorie diet



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Crab Legs with Garlic Butter Sauce


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Scallops with Arugula, Lentils, and Butter Beans