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Bay Scallops with Garlic Parsley Butter Sauce

Chef John

"They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job."
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13 m servings 528 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 45.7 g
  • 91%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
  2. Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
  3. Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
  4. Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
  5. Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
  6. Spoon scallops over buttered toast and serve immediately.


  • Cook's Note
  • To make this as a pasta sauce, add 1 1/2 cups heavy cream when adding the wine.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 32
  1. 43 Ratings

Most helpful positive review

I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my s...

Most helpful critical review

I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the chef, and I served it over zucchini noodles. The sauce was thin and runny, but ridiculously tasty. I...

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Most positive
Least positive

I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my s...

Wonderful, easy and absolutely perfect. I have made this twice first as an appetizer served on the toasted bread. Then I made it to serve over pasta as noted at the bottom of the recipe. For ...

This recipe is excellent. I had large scallops and they turned out perfect. Severed them with potatoes sliced potatoes long way drench in olive oil and dredge in bread crumbs bake 450 for 30 mi...

Its so ridiculous when people say I made this recipe exactly as written except I used blah blah blah... then you didn't make the recipe exactly as written now did you??!!! I don't think people s...

Incredible! and EASY! Quick to prepare and tastes like you went all out. I used the tip of adding the heavy cream at the end, just until thickened and served over angel hair pasta. Finish with a...

This is a winner. Comes together quickly so it's a great choice when entertaining. I served it on a bed of rice since the sauce is a abit thin but sooo flavorful. This time I removed the scallop...

This was fantastic. Prepared exactly as stated, the scallops are delicious. In order to prevent super soggy bread, use a dense bread, and make sure it is well toasted. I highly recommend this...

Very good with pasta for dinner. Things I changed are, using 2/3 cup wine and reducing the wine for 10 min before using. I also just used the sauce with out the cream over the pasta it was light...

Only the second time I have cooked bay scallops-1st time, my husband ate them I think out of sympathy.This recipe and watching the video made perfect sense and was so spot on.I used garlic powde...