Broiled Scallops
Scallops broiled with a garlic-butter and Italian seasoning mixture, finished with lemon wedges for a quick seafood main.
Servings: 2 servings
Ingredients
Ingredients
- 1 lbScallopsLarge size patted dry
- 3 TablespoonsButtermelted
- 2 garlic cllovesminced
- 1 TabelspoonsItalian seasoning
- 1/2 teaspoonpaprika
- 1/4 teaspoonsalt and pepperor to taste
- 1 lemon wedges
Instructions
Instructions
- Remove the scallops from their packaging, pat them dry with paper towels, and remove any side muscle if present.
- Position an oven rack about 7–8 inches (approximately 18–20 cm) below the broiler element and preheat the broiler to high.
- Line a baking sheet with aluminum foil. (Do not use parchment.)
- In a small bowl, combine 3 Tablespoons melted butter, 2 minced garlic cloves, 1 Tablespoon Italian seasoning, 1/2 teaspoon paprika, and 1/4 teaspoon salt and pepper (or to taste).
- Arrange the scallops on the prepared baking sheet in a single layer with space between them.
- Spoon or brush the butter-and-seasoning mixture evenly over the scallops and gently toss or turn them so they are coated.
- Broil on the preheated high setting for 5–7 minutes, until the tops are golden and the scallops are just opaque in the center (do not overcook).
- Remove the scallops from the broiler, transfer to plates, and serve with lemon wedges.
Equipment
- Oven Broiler
- oven rack
- Baking Sheet
- Aluminum Foil
- Small Bowl
- spoon or brush
Notes
If you're using frozen scallops, make sure you thaw them.
Pat and dry them well. This helps the marinade and seasoning stick to the scallops. Most importantly, drying the scallops helps with the browning.
You ca use any size scallops you prefer, but just add the cooking time accordingly.
Arrange the scallops in a single layer always so they cook evenly.
Broilers are a very high source of heat, so always keep an eye on the scallops. They may cook faster than you expect.
Make sure to read the full tutorial onHow to Cook Scallops. This covers everything from Seared Scallops to baked Scallops and all the tips you need!
Yes! We did so right here, but make sure you thaw them fully in the fridge overnight. And keep in mind you need to pat them completely dry before broiling.
They should be opaque in the center and lightly golden on top. A perfectly cooked scallop is slightly springy to the touch.
No flipping needed—broiling cooks from the top down. Just make sure the tops are nicely browned.
You need to use either a heavy duty cast iron skillet, or baking sheet. If using a baking sheet, make sure you line it with FOIL and never with parchment paper. The parchment can burn so quickly under the broiler. Avoid glass bakeware as it can shatter under direct broiler heat.
Broiled: Cooks under high heat from above, often slightly more hands-off. Seared:Cooks in a hot pan with direct contact, needing more active attention.
Bay scallops are smaller and cook much faster. Reduce the broiling time to 2–3 minutes. We have used them in ourAir Fryer Scallops.
Pasta.Burrata Pasta,Lobster Pasta,Pasta Primavera,Pesto Pasta with Pistachio Pesto.
Rice.MakeLobster Risotto,Cilantro Lime Rice,Coconut Rice.
Veggies.Best Mashed Potatoes Recipe,Air Fryer Asparagus,Sautéed Green Beans.
Salad.Mexican Street Corn Salad,Easy Cucumber Salad,Ahi Tuna Salad.
Breads.Ultimate Garlic Bread.
Pat and dry them well. This helps the marinade and seasoning stick to the scallops. Most importantly, drying the scallops helps with the browning.
You ca use any size scallops you prefer, but just add the cooking time accordingly.
Arrange the scallops in a single layer always so they cook evenly.
Broilers are a very high source of heat, so always keep an eye on the scallops. They may cook faster than you expect.
Make sure to read the full tutorial onHow to Cook Scallops. This covers everything from Seared Scallops to baked Scallops and all the tips you need!
Yes! We did so right here, but make sure you thaw them fully in the fridge overnight. And keep in mind you need to pat them completely dry before broiling.
They should be opaque in the center and lightly golden on top. A perfectly cooked scallop is slightly springy to the touch.
No flipping needed—broiling cooks from the top down. Just make sure the tops are nicely browned.
You need to use either a heavy duty cast iron skillet, or baking sheet. If using a baking sheet, make sure you line it with FOIL and never with parchment paper. The parchment can burn so quickly under the broiler. Avoid glass bakeware as it can shatter under direct broiler heat.
Broiled: Cooks under high heat from above, often slightly more hands-off. Seared:Cooks in a hot pan with direct contact, needing more active attention.
Bay scallops are smaller and cook much faster. Reduce the broiling time to 2–3 minutes. We have used them in ourAir Fryer Scallops.
Pasta.Burrata Pasta,Lobster Pasta,Pasta Primavera,Pesto Pasta with Pistachio Pesto.
Rice.MakeLobster Risotto,Cilantro Lime Rice,Coconut Rice.
Veggies.Best Mashed Potatoes Recipe,Air Fryer Asparagus,Sautéed Green Beans.
Salad.Mexican Street Corn Salad,Easy Cucumber Salad,Ahi Tuna Salad.
Breads.Ultimate Garlic Bread.