Are scallops healthy?

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 l ow in calories , scallops are perfect for a low carb or keto meal .

Do I have to rinse the scallops before cooking?

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.

Broiled Bay Scallops ⋆

Name: Keto Broiled Scallops
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: American
Ingredients: 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 1/2 teaspoon paprika, 1/2 teaspoon onion powder); 1/2 teaspoon salt, 1/2 teaspoon black pepper); chopped parsley for garnish; lemon wedges

Description

These easy 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.

Ingredients

Units Scale

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 1/2 teaspoon paprika, 1/2 teaspoon onion powder)
1/2 teaspoon salt, 1/2 teaspoon black pepper)
chopped parsley for garnish
lemon wedges

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Instructions

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 top third 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. Keep a close eye on them since they cook quickly.

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.

Notes

* 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 1/2 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.