Garlic Parmesan Queenies Baked with Lemon Zest: A Buttery Oven-Baked Delight

There’s something magical about the way garlic, Parmesan, and lemon zest come together—especially when blanketed over tender queen scallops and baked to golden perfection. This recipe for Garlic Parmesan Queenies Baked with Lemon Zest brings together elegance and comfort in one dish. Whether you're entertaining guests or just treating yourself to a restaurant-worthy weeknight dinner, these scallops deliver big flavor without a fuss. And if you’re a fan of easy scallop recipes or are looking to explore scallops on the half shell, you’re in for a treat.

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Garlic Parmesan Queenies Baked with Lemon Zest

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Appetizer, Main Course

Cuisine Italian, Mediterranean

Servings 4 (as an appetizer), 2 (as a main course)

Equipment

• Baking sheet or shallow roasting pan Lined with foil for easy cleanup
• Oven-safe scallop shells Often available at seafood markets or specialty kitchen stores. You can also use small ramekins as an alternative
• Mixing bowl To combine your topping ingredients
• Pastry Brush For brushing oil on the shells
• Zester or microplane For that essential lemon zest
• Spoon For topping the scallops evenly

Ingredients

  

For the Garlic Parmesan Topping

• 4 tablespoons unsalted butter melted
• 3 garlic cloves finely minced
• ⅓ cup freshly grated Parmesan cheese
• 2 tablespoons panko breadcrumbs for added crunch
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon lemon zest from 1 lemon
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon cracked black pepper

Optional: pinch of red pepper flakes for mild heat

For the Scallops

• 12 –16 queen scallops cleaned and left in shell (or substitute with fresh scallops in shells if available)
• 1 tablespoon olive oil to brush on the shells
• Sea salt and cracked pepper to taste

Instructions

 

Step 1: Prep the Scallops and Shells

1. If your scallops came in their shells, give each shell a good rinse under cool water and pat them dry. Place each scallop back in its half shell and set them on a foil-lined baking tray. Lightly brush the inside of each shell with olive oil and season the scallops with a touch of salt and pepper.

Note: This recipe can also work as stuffed scallops in shell if you add a layer of seasoned breadcrumbs beneath the scallop.

Step 2: Make the Garlic Parmesan Topping

1. In a small bowl, combine melted butter, minced garlic, Parmesan, breadcrumbs, parsley, lemon zest, lemon juice, salt, and pepper. Stir until a thick, slightly crumbly mixture forms. The breadcrumbs soak up the butter and cheese, making it perfect for crisping in the oven.

Step 3: Top the Scallops

1. Using a spoon, gently mound a bit of the garlic-Parmesan mixture on top of each scallop. Don't overload—just enough to cover the surface. As the topping bakes, it melts slightly and spreads naturally.

Step 4: Bake to Perfection

1. Preheat your oven to 425°F (220°C). Once heated, place your scallops on the middle rack and bake for about 12 minutes, or until the topping is golden brown and the scallops are just cooked through. Keep a close eye on them during the final minutes—overbaking can toughen scallops.

Step 5: Serve and Enjoy

1. Remove from the oven and let them cool for 1–2 minutes. Sprinkle with extra parsley or a squeeze of lemon juice before serving.

Pairings

Wondering what to serve with scallops like these?

Wine

A crisp white wine like Sauvignon Blanc or a citrusy Vermentino pairs perfectly with the richness of the Parmesan and butter. For bubbles, Prosecco provides a refreshing contrast.

Sides

• Garlic herb rice or risotto: The creamy texture complements the baked topping
  
• Grilled asparagus or broccolini: Adds a bright, vegetal balance
  
• Crusty bread: Mop up any melted butter and juices from the shells—arguably the best part

These scallops also make a beautiful addition to a seafood platter with seared scallops recipes or stuffed scallops for variety.

FAQs

1. Can I use bay scallops instead of queen scallops?

Yes! Bay scallops are smaller and sweeter, so they work beautifully in this recipe. Just reduce the bake time slightly—about 9–10 minutes should do it. Spoon the topping over a few bay scallops clustered in each shell or ramekin.

2. What type of scallops are best for baking?

Both sea scallops and bay scallops can be baked, but smaller varieties like queenies or bay scallops work better for individual servings in-shell. Look for baked scallops in their shell or scallops on the half shell recipe options at your seafood market for easy preparation.

3. Can I make these ahead of time?

You can prep the scallops and topping up to a day ahead and store them (uncooked) in the fridge. When ready to bake, let them come to room temperature for 15 minutes before putting them in the oven.

4. Can I make this dish without shells?

Absolutely. Just use small oven-safe ramekins or even a mini muffin tin. The flavor will still shine through, and you’ll have a great stuffed scallops experience even without the presentation of scallops in shell.

5. Is this recipe suitable for a holiday menu or dinner party?

Definitely. It’s one of the best scallop recipe options for entertaining: elegant, simple, and easy to scale up. You can even serve them alongside a traditional seared scallops recipe or herb-seasoned scallops recipe for variety.