Broiled Scallops

Ingredients

• 680 g (1½ pounds)sea scallops (calico scallops, king scallops or potato scallops)
• 57 g (4 tablespoons)salted butter, softened
• 6garlic cloves, minced
• 15 ml (1 tablespoon)lemon zest (from about 1 lemon)
• 30 ml (2 tablespoons)chopped parsley
• to tastesalt and freshly ground black pepper
• 30 ml (2 tablespoons)lemon juice

Instructions

1. 1

   Mix the butter

   In a bowl, mix the softened butter with the garlic, lemon zest, pepper and parsley until combined.

2. 2

   Prepare scallops

   Clean the scallops and remove any attached side muscle. Pat them thoroughly dry with paper towels.

3. 3

   Heat the broiler

   Position an oven rack about 15 cm (6 inches) below the heating element. Preheat the broiler on high, about 260°C (500°F).

4. 4

   Season scallops

   Arrange the scallops in a shallow baking pan and sprinkle them with salt and pepper.

5. 5

   Broil first side

   Broil in the preheated oven for about 2 minutes, until the scallops begin to turn golden.

6. 6

   Finish cooking

   Take the pan out of the oven, turn over the scallops and add the butter mixture around them. Return the pan to the broiler for another 3 minutes, or until the scallops are golden and cooked through.

7. 7

   Add lemon juice

   Drizzle the lemon juice over the scallops and taste for seasoning. Add more salt if needed before serving.

What are broiled scallops?

Scallops are tender shellfish with a mild, slightly sweet flavour. In this American-style preparation, they cook under the broiler and are served with butter, garlic, parsley and lemon.

The method is quick, and the butter mixture gives the scallops a rich, fragrant finish. Drying them before cooking helps them colour rather than release excess moisture into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 21g protein, 8g carbs, 12g fat.

The scallops provide most of the protein, while the butter contributes much of the fat. The lemon, garlic and parsley add flavour, and the scallops also supply some carbohydrates. Pair a portion with vegetables and, if you like, a modest serving of rice or potatoes for a more rounded plate.

Choosing and preparing scallops

Scallop size: The recipe allows for several varieties, including sea, calico, king or potato scallops. If using smaller scallops, keep a close eye on them because their cooking time may differ.

Side muscle: Remove the small, firm muscle from each scallop if it is still attached. Pat the scallops dry thoroughly before seasoning.

Make the garlic butter

Softened butter: Let the butter soften enough to mix easily with the garlic, lemon zest, pepper and parsley. Mixing everything before cooking makes it simple to add around the scallops in one go.

Lemon zest: Zest the lemon before juicing it, and avoid grating down into the bitter white pith. The lemon juice is added after broiling for a fresh finish.

Broiling for colour

Rack position: Set the rack about 15 cm (6 inches) below the heating element, as directed, and preheat the broiler on high. The close, intense heat cooks the scallops quickly.

First side: Broil for about 2 minutes, watching for the edges to begin turning golden. Timing can vary with scallop size and the strength of the broiler.

Knowing when they are done

Turn and baste: Flip the scallops after the first brief broil, then add the butter mixture around them before returning the pan to the heat. Cook for another 3 minutes, as the recipe directs.

Doneness: Look for a golden surface and scallops that are cooked through. Avoid extending the cooking time unnecessarily, as scallops can become firm and less tender.

Seasoning and serving

Final seasoning: Add the lemon juice after cooking, then taste and adjust the salt. The butter is salted already, so check before adding more.

On the plate: Serve promptly with the buttery juices from the pan. A simple green vegetable or a serving of rice or potatoes can round out the meal.

Recipe notes & tips

• Dry the scallops very well so moisture does not collect in the pan.
• Remove any side muscle that remains attached before cooking.
• Have the butter mixture ready before you start broiling, as the cooking moves quickly.
• Keep the scallops in a single layer in the shallow pan.
• Check the scallops closely at the end, since size and broiler strength affect timing.
• Taste before adding extra salt because the butter is salted.

Variations

• Extra herbs: Add a little more chopped parsley to the butter mixture.
• More lemon: Serve with an extra squeeze of lemon juice at the table.
• Chilli kick: Mix a pinch of chilli flakes into the butter for gentle heat.
• Different herbs: Replace some of the parsley with chopped chives.
• Crusty accompaniment: Serve with bread to mop up the buttery pan juices.

Common mistakes to avoid

• Damp scallops: They can release liquid instead of colouring; pat them thoroughly dry.
• Crowded pan: Scallops may cook unevenly; arrange them in a single layer.
• Missed side muscle: It can be firm to eat; remove it when attached.
• Overcooking: Scallops can turn tough; watch closely and stop when golden and cooked through.
• Adding lemon too early: The recipe uses it at the end; drizzle it on after broiling.
• Over-seasoning: Salted butter already adds salt; taste before adding more.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently until just warmed through, taking care not to cook the scallops for long again.

Frequently asked questions