Prepare the Scallops:

• Thaw the Scallops (if frozen): If using frozen scallops, thaw them overnight in the refrigerator or use the cold water method. To use the cold water method, place the scallops in a sealed plastic bag and submerge them in cold water for about 30 minutes, changing the water every 10 minutes. Pat them dry thoroughly with paper towels. Removing excess moisture is crucial for proper searing and even cooking.
• Prepare the Scallops for Baking: Arrange the scallops in a single layer on a baking sheet lined with parchment paper or a lightly greased baking dish. Drizzle with olive oil, ensuring each scallop is coated. Season generously with salt and pepper.

Prepare the Garlic Butter Sauce:

• Melt the Butter: In a small saucepan, melt the butter over medium heat. Once melted, reduce the heat to low to avoid burning the butter.
• Sauté the Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can turn bitter if overcooked. Keep a close eye on it and stir frequently.
• Add the Seasonings: Stir in the lemon juice, dried parsley, dried thyme, and Parmesan cheese. Mix well until the cheese is fully incorporated into the sauce. The Parmesan adds a savory, umami flavor that complements the scallops perfectly.

Assemble and Bake the Scallops:

• Pour the Garlic Butter Sauce Over the Scallops: Once the garlic butter sauce is ready, carefully pour it evenly over the prepared scallops. Make sure each scallop is well-coated with the rich, flavorful sauce. This helps infuse the scallops with the buttery, garlicky goodness as they bake.
• Bake the Scallops: Preheat your oven to 400°F (200°C). Place the baking sheet or dish with the scallops in the preheated oven and bake for about 12-15 minutes, or until the scallops are opaque and easily flake with a fork. Keep a close eye on them to avoid overcooking, as scallops can become tough and rubbery if baked for too long.
• Check for Doneness: The scallops are done when they have turned a light, opaque color and have a firm texture. You can also use a meat thermometer to check that the internal temperature of the scallops has reached 125°F (52°C) for optimal tenderness.

Garnish and Serve:

• Garnish the Scallops: Once the scallops are baked to perfection, remove them from the oven. Drizzle any remaining garlic butter sauce over the top of the scallops, and sprinkle with freshly chopped parsley for a burst of color and freshness.
• Serve with Lemon Wedges: Serve the garlic butter baked scallops immediately with lemon wedges on the side. A squeeze of fresh lemon juice right before eating adds a bright, tangy contrast to the richness of the butter sauce.