Baked Falkland Island Scallops with Garlic-Parsley Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet Falkland Island scallops baked in a garlic and parsley butter sauce, finished with a squeeze of fresh lemon for brightness. This british-inspired seafood ready in about 20 minutes pairs unsalted butter, garlic cloves, minced, fresh parsley, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 British cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Arrange 16 cleaned Falkland Island scallops in a single layer in a shallow baking dish.
  2. Step 2: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Add 3 minced garlic cloves and cook gently for 1-2 minutes until fragrant but not browned.
  3. Step 3: Remove the butter from heat and stir in 3 tbsp finely chopped fresh parsley, 1 tbsp lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  4. Step 4: Spoon the garlic-parsley butter evenly over the scallops, ensuring each is well coated.
  5. Step 5: Bake the scallops in the preheated oven for 8-10 minutes until they turn opaque and the butter is bubbling.
  6. Step 6: Remove from oven and serve immediately with 4 lemon wedges for squeezing over the top.

Equipment for this recipe

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Frequently asked questions

How long does Baked Falkland Island Scallops with Garlic-Parsley Butter take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Falkland Island Scallops with Garlic-Parsley Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Baked Falkland Island Scallops with Garlic-Parsley Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Falkland Island Scallops with Garlic-Parsley Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Falkland Island Scallops with Garlic-Parsley Butter?

British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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