Tonight’s the third go at this dish. It’s ridiculously delicious

Scallops have a way of elevating any dinner to a special occasion, don’t they? Now, I’ve got a scrumptious baked scallop recipe that I’d like to share with you, handed down from my dear neighbor Betty many springs ago. She first served these buttery morsels during a quaint dinner gathering, and everyone simply fell in love. If you’re looking to impress at your next gathering or just want a delightful twist to your dinner routine, this baked scallop recipe is a simple yet elegant choice.

Baked scallops are wonderfully versatile, and there are several ways to round out your meal with them. I personally love serving them alongside a fresh garden salad tossed with a light vinaigrette, or over a bed of linguine for a more filling dish. For a touch of rustic charm, some warm crusty bread on the side does wonders for soaking up all that delicious, buttery juice!

Betty’s Baked Scallops

Servings: 4

Ingredients

1 pound sea scallops, rinsed and patted dry

2 tablespoons unsalted butter, melted

3 cloves garlic, minced

1/2 cup bread crumbs

1/4 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh parsley

1 lemon, cut into wedges for serving

Directions

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