Turn your oven to 425°F and let it fully preheat—this takes about 10 minutes and gives you time to organize everything else. While it's warming, line a large baking sheet or shallow baking dish with parchment paper. This saves cleanup and prevents sticking. Lay out your three small bowls in a line on your counter: one for the butter mixture, one for the breadcrumb coating, and one for the raw scallops. This assembly-line setup cuts your actual cooking time in half because you're not searching for ingredients mid-step.

In the first bowl, combine your melted butter with all 6 pressed garlic cloves and sea salt. Stir well to distribute the garlic evenly—you want every scallop to get garlic flavor, not just a few lucky ones. Set this aside. The warm butter will keep the garlic from settling, which is why we mix it now rather than later. If you're making a larger batch (8+ pounds), double this step but keep butter amounts proportional.

In the second bowl, combine panko breadcrumbs with grated Parmesan cheese and black pepper. Mix thoroughly with a fork to break up any clumps and distribute the cheese evenly. This dry mixture won't stick together—it's meant to stay loose so it coats each scallop evenly. Having this ready before you start coating means zero lag time.

Remove scallops from packaging and place on a cutting board lined with paper towels. This is the most critical step—dab each scallop thoroughly on all sides with fresh paper towels. Any surface moisture prevents browning and creates steam instead of crust. This step alone makes the difference between restaurant-quality and soggy. Don't skip it, and don't reuse the same paper towel repeatedly. Fresh towels cost pennies and make a massive difference.

Working in batches of 6–8 scallops at a time, dip each one into your butter mixture, coating both sides completely. Then immediately roll it in the breadcrumb mixture, pressing gently so the coating adheres. The key here is gentle pressure—you want the coating to stick, not compress the scallop itself. Arrange coated scallops on your prepared baking sheet in a single layer with about an inch of space between each one. This allows heat to circulate and cook them evenly.

Once all scallops are arranged, drizzle any remaining butter mixture around (not on top of) the scallops. Sprinkle the reserved shredded Parmesan generously over each scallop—this creates a golden, melted top layer. Bake at 425°F for 12–14 minutes, depending on scallop size. Larger scallops need the full 14 minutes; smaller ones are done at 12. They're ready when they're just opaque inside and the topping is golden brown. Overcooking makes them rubbery, so set a timer and check at 12 minutes.

Remove from oven and let cool for 5 minutes on the pan. This allows the coating to set and makes them easier to transfer without falling apart. Once slightly cooled, transfer to your meal prep containers in single layers separated by parchment paper to prevent sticking. Cool completely to room temperature before sealing containers and refrigerating. This prevents condensation that can make them soggy.