Scallops with Garlic Butter Baked

Components:

1. Two tablespoons of melted unsalted butter and twelve large sea scallops (approximately 1 pound) that have been patted dry
2. Four minced garlic cloves
3. One tablespoon of freshly chopped, finely chopped parsley
4. One teaspoon of freshly squeezed lemon (optional, for a refreshing boost)
5. To taste, add salt and pepper.
6. For color and a touch of spice, add half a teaspoon of paprika.
7. 1/4 cup of grated Parmesan cheese (for garnish, if desired)
8. slices of lemon, to serve

Directions:

Set the oven’s temperature to 400°F (200°C).
Prepare the scallops by removing any adhering side muscle. To guarantee a crisp bake, use paper towels to pat the scallops dry. Place the scallops in a baking dish in a single layer.
Prepare the garlic butter sauce: Melted butter, parsley, lemon juice (if used), paprika, salt, pepper, and minced garlic should all be combined in a small bowl.
Apply a coating on the scallops: Make sure each scallop is thoroughly covered by spooning the garlic butter mixture over them.
Optional Parmesan topping: Top each scallop with a little amount of grated Parmesan cheese for a cheesy touch.
Bake the scallops: Put them in the oven that has been preheated and bake them for 10 to 12 minutes, or until they are cooked through and opaque. Scallops can get rubbery if they are overcooked, so watch out.
Serve: After baking, take out of the oven and sprinkle with more fresh parsley. For extra freshness, serve with lemon slices on the side.

Advice: Avoid overcooking the scallops. Overcooking scallops can cause them to become rubbery. They are ready to serve when they become opaque and stiff to the touch.
Baking dish: To guarantee consistent cooking, place the scallops in a shallow, ovenproof dish.
Savor your baked scallops with garlic butter as a starter or a main course, served with spaghetti or roasted veggies on the side!