Broiled scallops are tender, succulent bites of seafood with a sweet flavor that cook very quickly. Add some butter sauce and dinner can be ready in less than 15 minutes.
Why this recipe is just so good...
Quick Cook - This meal is so quick and easy to make with very simple ingredients. Broiling the scallops allows direct and even heat which gives that delicious sear on the food.
It fast enough for a busy weeknight dinner. But it is so elegant looking, it is also a flavorful main course you can serve to family and friends. Or you can serve them as appetizers before your meal.
Healthy - Bay scallops are a delicate shellfish with a light salty flavor.
They are smaller and more tender than large sea scallops. Both types of scallops are lean forms of protein that are high in omega 3.
Easy clean up - The scallops just about slide off the pan thanks to the parchment paper. No need to scrub baked on food from the pan.
You need the following ingredients to make these tasty Broiled Bay Scallops:
Bay scallops are fairly small and average about 100 per pound. If you are buying fresh scallops from the seafood market, make sure they are 'dry packed' and not sold in a brine. They should smell like the sea and not feel slimy.
Frozen scallops are a good choice as well. Look for wild caught scallops if possible and make sure to defrost overnight in the refrigerator.
A light butter sauce goes well with the scallops. If you want a bit more flavor, you can add some paprika, chili powder or Italian seasoning with the melted butter.
How to make Broiled Scallops
Melt butter in a microwave safe bowl or in a saucepan on the stove.
Mix together the melted butter, lemon juice and seasonings.
Pour half of the butter mixture in a separate bowl to save for dipping the cooked scallops.
- Place scallops in a strainer and rinse under cold water. Put them between layers of paper towel and pat and lightly press down to dry the scallops.
- Preheat broiler to 500°F. Line a baking sheet or shallow baking pan with parchment paper. Or spray with non stick cooking spray.
- Spread the scallops out on the baking sheet in a single layer. Brush with the butter sauce. Broil for 3 minutes. Remove pan and brush more sauce over scallops. There is no need to turn them.
- Broil scallops for another 3-4 minutes. They are done when they are golden brown with a browned sear on the scallops and they are opaque (not see through). If the size of your scallops are a bit larger, they may need an additional minute or two.
- Serve scallops with some of the butter sauce to dip. * You may have to reheat the sauce for 10-20 seconds if it has hardened.
- To ensure a nice browned, caramelized sear on the scallops, make sure they are very dry. After rinsing, use kitchen or paper towels to pat dry.
- Don't skip the parchment paper. It helps to prevent the scallops from sticking to the baking pan and just about guarantees easy clean up.
- The broiler will cook the scallops very quickly. Keep an eye on them while they are in the oven. There is no need to actually flip each scallop. At the midway point, just use a metal spatula and move them around on the baking sheet.
- You will know the scallops are done when they are opaque; they will look like a more solid white color, instead of a translucent (see through) white. They will also feel fairly firm to the touch.
The leftover butter sauce is perfect to dip the cooked scallops. Use up any leftover sauce drizzled over cooked vegetables, pasta or rice.
Because scallops are such a light, healthy dish, you may want to keep the side dish light as well. Try some Marinated Asparagus or a tasty salad such as Butter Lettuce Salad or 4 Bean Vegetable Salad.
Leftover broiled scallops should be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan on the stovetop for just a few minutes. You can also eat them cold from the refrigerator. Chop the scallops and add to a salad.
Yes, according to WebMd, they are considered one of the healthiest seafood. In addition to having lot antioxidants, they have are rich in zinc, B12, phosphorous, iron and potassium. Because they are a source of high protein and are low in calories, scallops are perfect for a low carb or keto meal.
For years I have always rinsed any shellfish out of habit. Then I read an article in Chicago Tribune that confirmed why. You want to rinse them to remove any grit but should not soak them. Waterlogged scallops will not get a nice browned sear on them.
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Broiled bay scallops are tender and succulent bites of seafood that cook so quickly. A delicious dinner can be on the table in under 15 minutes.
- 1 pound fresh Bay scallops, or defrosted if frozen
- 1 teaspoon garlic paste or powder
- 1 tablespoon olive oil
- 3 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon Old Bay seasoning (or ½ teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon black pepper)
- chopped parsley for garnish
- Melt butter in a microwave safe bowl or in a sauce pan.
2. Mix together the melted butter, lemon juice and seasonings.
3. Pour half of the butter sauce in a separate bowl to save for dipping the cooked scallops.
4. Place scallops in a strainer and rinse under cold water. Put them between layers of paper towel and pat and lightly press down to dry the scallops.
5. Move oven rack to medium section of your oven. Preheat broiler to 500°F. Line a baking sheet with parchment paper. Or spray with non stick cooking spray
6. Spread the scallops out on the baking sheet. Brush with the butter sauce. Broil for 3 minutes. Remove pan and brush more sauce over scallops. There is no need to turn them.
7. Broil scallops for another 3-4 minutes. They are done when there is a browned crust on the scallops and they are opaque (not see through). If scallops are a bit larger, they may need an additional minute or two.
8. Serve scallops with some of the butter sauce to dip. * You may have to reheat the sauce for 10-20 seconds if it has hardened.
* If you don't have parchment, you can lightly spray with non-stick cooking spray.
*If you want to lighten up the meal, and save calories, serve the finished scallops with wedges of lemon instead of the butter sauce.
* After brushing the scallops with the butter sauce and using some to dip, there was still about 2 ½ tablespoons of sauce left. The nutrition information reflects that most of the sauce was not used.
*Leftover cooked scallops should be stored in an airtight container in the refrigerator for up to two days.
Keywords: shellfish, seafood, quick dinner, healthy dinner, low carb meal