First Step: Prep the Ingredients Start with mise en place by gathering 1 pound fresh scallops, rinsing and patting them dry with paper towels this ensures they’re ready and removes any excess moisture for better searing. Preheat your oven to 425°F and prepare a baking dish with foil for easy cleanup, taking about 5-10 minutes. For low-calorie adaptations, focus on seasoning without added fats; this step sets the stage for flavorful, oven-baked scallops.

Second Step: Season the Scallops In a bowl, toss the scallops with 2 tablespoons olive oil, 3 minced garlic cloves, salt, pepper, and juice of 1 lemon for that fresh zing mix well so every piece is coated, which takes just 2-3 minutes. If going vegan, use king oyster mushrooms instead here; this allows the flavors to meld, prepping for perfectly baked scallops with a light, aromatic touch.

Third Step: Add Toppings Arrange the scallops in a single layer in the baking dish and sprinkle with 1/2 cup breadcrumbs and 1/4 cup grated Parmesan for a crispy finish, adding 1 tablespoon chopped parsley on top for color. For gluten-free options, swap breadcrumbs now; let them sit for a minute to absorb flavors, ensuring the baked scallops come out with great texture after baking.

Fourth Step: Bake in the Oven Place the dish in the preheated oven and bake for 12-15 minutes until the scallops are opaque and the topping is golden check at 10 minutes to avoid overcooking, as timing can vary by size. For variations, add extra herbs for more intensity; this step locks in the juicy goodness of baked scallops, keeping it simple and adaptable.

Final Step: Finishing Touches and Serving Remove from the oven and let rest for 2-3 minutes, then garnish with extra parsley or lemon wedges for freshness. Serve immediately for 4 portions, pairing with veggies for a complete meal this baked scallops recipe shines as a versatile dish, ready to impress with minimal effort. For dietary needs, remember those easy swaps to make it fit.