Broiled Scallops Recipe

If there’s one dish that captures the magic of an effortless-yet-elegant seafood feast, it’s Broiled Scallops. Succulent, sweet, and kissed with golden brown edges, this recipe transforms just a handful of fresh ingredients into a spectacular main course in under twenty minutes. The tender scallops soak up buttery, garlicky flavors, brightened with lemon and a shower of fresh parsley, making each bite downright irresistible. Whether you’re celebrating something special or just craving a healthy, restaurant-worthy dinner at home, Broiled Scallops deliver every single time.

this Recipe

Ingredients You’ll Need

It’s amazing how just a few simple ingredients can make Broiled Scallops so unforgettable. Each one plays an important role, from helping the scallops caramelize to giving the sauce its rich, vibrant flavor. Here’s what you’ll need and why they matter:

• Sea scallops (1 1/2 pounds): Choose large, fresh scallops for the best texture and sweet, briny flavor—dry them well for perfect browning.
• Olive oil (2 tablespoons): Adds rich, silky flavor while preventing the scallops from sticking and helps deliver gorgeous sear under the broiler.
• Lemon juice (2 tablespoons): Brightens and balances the richness of the butter, adding a fresh pop that pairs beautifully with seafood.
• Minced garlic (2 cloves): A must for savory depth and aroma, that classic pairing with seafood never fails to impress.
• Salt (1/2 teaspoon): Just enough to bring out the natural sweetness of the scallops and the tang of the lemon.
• Black pepper (1/4 teaspoon): Lends gentle heat and earthiness without overpowering the delicate flavors.
• Unsalted butter, melted (2 tablespoons): Bastes the scallops while broiling, giving them buttery, golden edges.
• Fresh parsley, chopped (2 tablespoons): Finishes the dish with a burst of color and herbal freshness.
• Lemon wedges (for serving): Squeeze over just before eating for an extra hit of citrusy zing.

How to Make Broiled Scallops

Step 1: Prepare Your Oven and Scallops

Start by preheating your broiler on high. Move the oven rack so it sits about 6 inches below the broiler for the perfect blast of heat. While that’s heating, rinse the scallops gently under cold water, then pat them absolutely dry with paper towels. This step is key—dry scallops will brown beautifully and won’t steam in the oven. If there’s any tough muscle still clinging to the side, pinch it off and discard.

Step 2: Marinate the Scallops

In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper. Gently add the scallops and turn to coat each one evenly. This luscious mixture will flavor the Broiled Scallops from every angle, so don’t skip the tossing and coating!

Step 3: Arrange for Broiling

Line a broiler-safe baking dish or rimmed sheet pan with foil for easy cleanup. Arrange the marinated scallops in a single layer without overcrowding them—space is your friend for browning and even cooking. Drizzle the melted butter evenly over the top of all the scallops.

Step 4: Broil to Perfection

Slide the pan under your hot broiler. Broil for 5 to 6 minutes total, flipping each scallop halfway through. You’ll know they’re done when the Broiled Scallops are opaque all the way through and just starting to turn golden and caramelized on the edges. Overcooking can make them rubbery, so keep a close eye during the last minute or two.

Step 5: Finish and Serve

Remove the dish from the oven and immediately sprinkle the scallops with fresh chopped parsley. Serve the Broiled Scallops hot, with plenty of lemon wedges for everyone to squeeze over their plate. Dive in and enjoy every luscious bite!

How to Serve Broiled Scallops

Garnishes

Nothing makes Broiled Scallops look (and taste) more inviting than a final flourish of vibrant green parsley and a squeeze of fresh lemon. For an extra-special touch, grate a hint of lemon zest right on top, or scatter a few thinly sliced chives for a mild onion note.

Side Dishes

These scallops absolutely shine next to simple, light sides. Think fluffy steamed rice, buttery risotto, or a crisp salad with peppery arugula and cherry tomatoes. Pasta tossed in olive oil or a tangy citrus vinaigrette is another lovely way to enjoy Broiled Scallops, soaking up the zesty pan juices.

Creative Ways to Present

Hosting a gathering? Serve Broiled Scallops on individual appetizer spoons as a stunning one-bite starter. Or arrange them on a bed of sautéed spinach atop toasted baguette rounds for a seafood twist on crostini. Pairing with roasted asparagus or a creamy cauliflower puree will turn your weeknight dinner into a five-star meal.

Make Ahead and Storage

Storing Leftovers

Leftover Broiled Scallops keep well in the fridge for up to 2 days. Place them in an airtight container as soon as they’ve cooled, and try to store them in a single layer if possible to prevent squishing.

Freezing

While it’s always best to enjoy Broiled Scallops fresh, you can freeze them if needed. Spread the cooled scallops on a baking sheet to freeze individually before transferring to a freezer bag. Eat within a month for the best texture—just note that freezing may make them slightly less tender when reheated.

Reheating

To keep the scallops from getting tough, gently reheat them in a skillet over low heat with a splash of broth or butter. Avoid the microwave if you can, as its harsh heat tends to make scallops chewy. A quick warm-up is all they need to shine again!

FAQs

Can I use bay scallops instead of sea scallops?

Yes, bay scallops will work for this recipe, but since they’re much smaller, adjust the cooking time to just 2 or 3 minutes. Keep a close eye so they don’t overcook and dry out!

How do I know when Broiled Scallops are done?

The scallops should look opaque and slightly firm to the touch, with caramelized edges. Overcooked scallops turn rubbery quickly, so as soon as they’re just opaque in the center, they’re ready.

Should I remove the muscle from the scallops?

Absolutely! The little white “foot” on the side of each scallop can be a bit tough, so it’s best to remove it before cooking for the most tender results.

Can I add other seasonings or spices?

Definitely—Broiled Scallops respond well to a pinch of smoked paprika, a sprinkle of chili flakes for heat, or even a little grated Parmesan for something decadent. Feel free to make it your own!

What’s the best way to get a beautiful golden color?

Make sure your scallops are patted completely dry and your broiler is preheated and hot. Space the scallops out so no steam gets trapped—they’ll sizzle and brown beautifully!

Final Thoughts

If you’re craving something fast, fresh, and full of flavor, Broiled Scallops are always a good idea. Don’t be surprised if they become your new go-to for dinner parties and cozy weeknights alike—give them a try and let every bite remind you just how easy and delightful seafood can be!

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