Of course! Broiled scallops are a fantastic way to enjoy this delicious seafood. It’s a quick, high-heat method that creates a beautiful caramelized top while keeping the inside tender and moist.
Here’s a simple yet impressive recipe for perfect broiled scallops.
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Perfect Broiled Scallops
This method highlights the scallop’s natural sweetness with a simple, flavorful topping.
Key to Success:
· Dry Scallops: Always ask for “dry” scallops (not treated with preservatives). They sear and brown much better than “wet” scallops, which release too much water.
· Size: Try to get large sea scallops (U10 or 10/20 size) for broiling.
· Pat Dry: This is the most important step! Dry the scallops thoroughly with paper towels before seasoning.
Ingredients:
· 1 lb large dry sea scallops (about 10-15)
· 2 tbsp olive oil or melted butter
· 2 cloves garlic, minced
· Salt and freshly ground black pepper
· Optional flavor additions:
· Lemon: Zest of 1 lemon + 1 tbsp lemon juice
· Herbs: 2 tbsp chopped fresh parsley, chives, or tarragon
· Topping: 2 tbsp panko breadcrumbs mixed with 1 tbsp melted butter and 1 tbsp Parmesan cheese
Instructions:
1. Prep the Scallops: If needed, remove the small, tough side muscle from each scallop (it looks like a little flap). Pat the scallops extremely dry with paper towels.
2. Season: In a bowl, toss the scallops with olive oil, minced garlic, salt, and pepper (and lemon zest/juice if using) until evenly coated.
3. Arrange: Place the scallops in a single layer on a broiler-safe baking sheet or dish (like a cast-iron skillet). For easy cleanup, you can line the pan with foil. Give them space! Don’t crowd them, or they will steam instead of broil.
4. Optional Topping: If using the panko/Parmesan topping, sprinkle it evenly over the top of each scallop now.
5. Broil:
· Position your oven rack so the scallops will be about 5-6 inches from the broiler element.
· Turn the broiler to HIGH.
· Broil for 6-10 minutes. The time will vary greatly depending on your broiler’s power and the size of the scallops. Watch them closely!
· They are done when the tops are golden brown and caramelized, and the sides are opaque. The internal temperature should be 115-120°F (45-49°C) for medium. Do not overcook, or they will become tough and rubbery.
6. Serve Immediately: Garnish with fresh herbs and a squeeze of fresh lemon juice. Serve right away.
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Recipe Variations:
· Simple Lemon-Garlic: Follow the recipe above with the lemon addition. Classic and perfect.
· Prosciutto-Wrapped: Wrap each dry, seasoned scallop with a thin slice of prosciutto before broiling. The salty, crispy prosciutto is a amazing contrast.
· Bacon & Cheddar: Top each scallop with a sprinkle of sharp cheddar cheese and a few bits of cooked crumbled bacon before broiling.
· Thai-Style: Replace olive oil with coconut oil. Brush with a mix of 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp sriracha before broiling. Garnish with cilantro.
What to Serve With Broiled Scallops:
· Grains: Over risotto, creamy polenta, or quinoa.
· Pasta: Tossed with linguine and a light lemon-butter sauce.
· Vegetables: With a side of roasted asparagus, sautéed spinach, or a fresh arugula salad.
· Bread: With crusty bread to soak up all the delicious juices.
Enjoy your quick, elegant, and restaurant-quality meal