Broiled Scallops
These broiled scallops are quick, elegant, and bursting with flavor thanks to a simple garlic butter and Italian seasoning glaze.
Servings: 4 servings
Ingredients
- 1 lb large scallops patted dry
- 3 tablespoons melted butter unsalted
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt and pepper to taste
- 1 lemon wedges for serving
Instructions
Broiled Scallops in Steps
- Start by preheating your broiler. Rinse the scallops under cold water and pat them dry thoroughly with paper towels. Lay the scallops on a paper towel-lined plate.
- In a small mixing bowl, combine the melted butter, minced garlic, Italian seasoning, paprika, salt, and pepper. Stir until the ingredients are well blended.
- Place the scallops on a baking sheet lined with parchment paper or foil for easy cleanup. Brush each scallop generously with the butter mixture, ensuring they are well-coated.
- Position the baking sheet under the broiler, about 6 inches from the heat source. Broil the scallops for 8-10 minutes, or until they are opaque and slightly golden on top. Keep an eye on them to prevent burning.
- Remove the scallops from the oven and squeeze fresh lemon juice over the top. Serve them immediately, garnished with lemon wedges for an extra zesty kick.
Equipment
- Broiler
- Baking Sheet
- Kitchen brush
- Mixing Bowl
- Fish spatula
Notes
- Pat scallops dry thoroughly to ensure a perfect sear and prevent sticking.
- Avoid overcooking to keep scallops tender and juicy; watch closely during broiling.
- Leftovers keep well refrigerated for up to 2 days and reheat gently in the oven to avoid rubberiness.