A quick 25-minute recipe, these scallops are perfect as an appetizer, or you can serve more of them per person as a main course with a side dish. Scallops are such a great way to enjoy seafood! I often make grilled scallops, baked scallops, seared scallops, and bacon-wrapped scallops. But when I want a truly quick and easy recipe, I make these broiled scallops. The parmesan coating crisps as they broil, turning them into a delicacy. My entire family loves this recipe, and it’s also good enough to serve to guests.
Ingredients
Recipe Card
Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it ideal for cooking. Grated Parmesan: Use finely grated cheese and not coarsely shredded. To season: Kosher salt, black pepper, garlic powder, and cayenne pepper. Melted butter: I love using creamy European butter (Kerrygold is my favorite brand), but any butter will work. You can use unsalted or salted butter. Extra-large sea scallops: This recipe is not suitable for small bay scallops.
In a shallow bowl, mix the grated parmesan with salt, pepper, garlic powder, and cayenne pepper. Place the melted butter in another shallow bowl. Rinse the scallops and pat them dry with paper towels. Dip each scallop in the melted butter, then dredge it in the parmesan mixture, turning to coat. Broil the scallops 6 inches from the heating element until the cheese is golden brown and the scallops are cooked through. This should take 6-10 minutes, depending on their size. When cooked through, scallops are no longer translucent. They become opaque. And since we’re broiling them, their tops should become browned. Even though their center should be white and opaque, it shouldn’t be dry. It should be moist. If it’s dry, it means they are overcooked.
Zucchini noodles Creamed spinach Mashed cauliflower Spaghetti squash noodles Hearts of Palm pasta Sauteed spinach Sauteed green beans, as shown in the photos on this page.
