Broiled Scallops Recipe

If you’re looking for a show-stopping, weeknight-friendly seafood dish, Broiled Scallops are about to become your new obsession. With their naturally sweet, tender crumb and a hint of golden caramelization from a quick stint under the broiler, these gems are dazzlingly easy yet wonderfully sophisticated. Paired with a lush garlic-lemon butter and finished with fresh parsley and lemon, Broiled Scallops cover all the bases for flavor, elegance, and pure feel-good deliciousness. This is the recipe I reach for when I want something impressive but fuss-free, and I have a feeling you’ll fall in love just like I did!

this Recipe

Ingredients You’ll Need

One of the best things about Broiled Scallops is how just a handful of quality ingredients can make magic happen. Each component plays an important role in developing those irresistible flavors, so keep things fresh and you’ll be rewarded with restaurant-worthy results!

• Large sea scallops: The star of the show–choose plump, fresh scallops for the best texture and sweetness.
• Unsalted butter, melted: Brings richness and helps create that signature golden topping.
• Olive oil: Adds a hint of fruitiness and ensures your scallops won’t stick or dry out.
• Fresh garlic, minced: Fragrant and punchy, it infuses the butter sauce with savory depth.
• Lemon juice: A splash of brightness to balance the richness and elevate the seafood flavor.
• Salt: Just enough to amplify all the natural flavors without overwhelming the delicate scallops.
• Black pepper: A touch of pepper adds warmth and balances the citrusy, garlicky notes.
• Paprika: For subtle color and a whisper of smokiness in every bite.
• Fresh parsley, chopped: Lively and green, it adds a pop of color and a hint of freshness at the finish.
• Lemon wedges: Essential for serving–a squeeze at the table wakes up every bite.

How to Make Broiled Scallops

Step 1: Prep Your Oven and Scallops

Set your oven to broil and position the rack about six inches from the heating element. This gives you just enough distance to caramelize the tops without overcooking. Meanwhile, pat the scallops dry with paper towels—removing that surface moisture is critical for getting a lovely golden, caramelized finish. If your scallops have any little side muscles attached, just pinch and remove them for the most tender result.

Step 2: Mix the Flavorful Sauce

In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. This trifecta of butter, olive oil, and citrus creates a perfectly rich yet zesty base, while the garlic and spices add irresistible aroma. This sauce coats every scallop, sealing in moisture and flavor as they broil.

Step 3: Arrange and Brush

Place your scallops in a single layer on a broiler-safe pan or sturdy baking sheet. Crowding them too closely can keep them from browning, so give each one a bit of space. Generously brush the scallops all over with the butter mixture so they’re well coated and glistening—don’t be shy, it’s all going to soak in and flavor every morsel.

Step 4: Broil to Perfection

Slide the pan under the broiler and let the magic happen! Broil for 6 to 8 minutes, turning the scallops once halfway through so both sides get their moment in the heat. You’ll know they’re ready when they turn opaque and sport just a hint of golden crispness on top. Be careful not to overcook—scallops should remain supple and moist in the center.

Step 5: Finish and Serve

As soon as they come out, shower your Broiled Scallops with freshly chopped parsley and serve right away with lemon wedges on the side. That first sizzle as the lemon hits the hot scallops is pure joy! These are best enjoyed fresh, when they’re juicy and perfect.

How to Serve Broiled Scallops

Garnishes

For ultimate appeal, sprinkle your Broiled Scallops with plenty of chopped fresh parsley, which not only adds color but also a bright, herbal note. Add a few lemon wedges to the plate—guests can squeeze as much or as little as they like, which brightens the dish right before eating. If you’re feeling fancy, a light dusting of grated Parmesan just before broiling is a delicious twist!

Side Dishes

One of the joys of Broiled Scallops is how many dishes they love to hang out with. Serve them atop a mound of herbed rice, buttered linguine, or a simple green salad. Crusty bread is a must for mopping up all the zesty, garlicky juices left on the plate. If you want more veggies, roasted asparagus or a crisp cucumber salad makes a refreshing match.

Creative Ways to Present

Take your Broiled Scallops up a notch for special occasions: arrange them on a bed of creamy polenta, serve as an appetizer on individual spoons, or plate on shells for a coastal vibe. For a dinner party, scatter microgreens on top or tuck them into little lettuce cups for elegant finger food.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Broiled Scallops (lucky you!), transfer them to an airtight container as soon as they cool. Kept in the fridge, they’ll stay tasty for up to two days, though they’re at their most succulent served fresh.

Freezing

While Broiled Scallops can technically be frozen, the delicate texture tends to suffer a bit upon thawing. If you do want to freeze them, wrap tightly and store for up to one month. For best results, thaw overnight in the refrigerator and use in chowders or pasta sauces rather than serving plain.

Reheating

To reheat Broiled Scallops without drying them out, place them in a covered skillet over low heat with a splash of water or broth just until warmed through. Avoid microwaving, which can make scallops rubbery—a gentle hand keeps them tender.

FAQs

Can I use bay scallops instead of sea scallops?

Yes, but keep in mind bay scallops are smaller and cook much faster, usually in half the time. Keep a close eye on them under the broiler and reduce cooking time to avoid overcooking.

Why are my scallops watery after broiling?

Excess moisture is the culprit! Thoroughly patting your scallops dry before cooking helps achieve a beautiful golden sear and prevents steaming.

What wine pairs best with Broiled Scallops?

Light, crisp whites such as Sauvignon Blanc, Pinot Grigio, or even a dry Champagne work beautifully with the savory, citrusy notes of this dish—each sip brings out the sweetness of the scallops.

How do I know when Broiled Scallops are done?

Properly broiled scallops turn opaque and slightly firm to the touch with a caramelized top. Overcooked scallops become tough and dry very quickly, so check at the 6-minute mark and watch closely!

Can I make Broiled Scallops without butter?

Absolutely! Swap in more olive oil, or try a dairy-free butter alternative. The results will still be delicious, with a lovely caramelization and robust flavor.

Final Thoughts

Broiled Scallops are one of those rare dishes that feel simultaneously special and effortless, and I can’t recommend them enough for your next seafood night. With their golden tops, garlicky citrus butter, and tender center, it’s a plate of pure happiness—so gather your favorite people and treat them (and yourself) to a beautiful plate of Broiled Scallops soon!

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