Broiled Scallops

Ingredients

• 454 g (1 pound)sea scallops
• 5 ml (1 teaspoon)salt
• 0.6 ml (1/8 teaspoon)black pepper
• 57 g (4 tablespoons)unsalted butter
• 1.9 cm (3/4 inch) fresh vanilla bean OR 2.5 ml (1/2 teaspoon)fresh vanilla bean or vanilla extract
• 1bay leaf

Instructions

1. 1

   Season the scallops

   Season the scallops with the salt and pepper, then leave them to sit for 30 minutes.

2. 2

   Heat the broiler

   Set the broiler to high.

3. 3

   Brown the butter

   Put the butter in a skillet and cook over medium-low heat for about 5 minutes, until it begins to brown. Turn the heat down if it starts to smoke or burn.

4. 4

   Finish the butter

   Add the bay leaf and vanilla, then keep cooking until the butter solids turn a darker caramel brown. Take the skillet off the heat.

5. 5

   Arrange the scallops

   While the butter cooks, place the scallops on a rack set over a baking sheet and put them under the broiler.

6. 6

   Broil and serve

   Cook for 5–10 minutes, until the scallops are opaque and slightly firm to the touch. Serve with the browned butter.

What are broiled scallops?

Scallops are sweet, tender shellfish that cook quickly under intense heat. Broiling is a straightforward American-style preparation: the scallops cook close to the heat source, then are served with a rich sauce.

Here, vanilla and bay add fragrance to browned butter. The recipe keeps the seasoning simple so the scallops' own mild sweetness remains prominent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 11g protein, 3g carbs, 10g fat.

The scallops provide most of the protein, while the butter contributes most of the fat. The small amount of carbohydrate comes mainly from the scallops and seasonings. Balance the plate with vegetables and, if wanted, a modest serving of rice or potatoes.

The scallops and their seasoning

Choose sea scallops of a similar size so they cook at roughly the same pace. If they are wet, pat them dry before seasoning; this helps them broil rather than steam.

The 30-minute rest gives the salt and pepper time to season the scallops. Keep them chilled during the rest, then arrange them on the rack when ready to cook.

Brown the butter carefully

Low heat: cook the butter over medium-low heat and watch it closely. The milk solids darken before the butter itself looks dramatically different, so use their colour as your cue.

Vanilla and bay: add both after the butter starts browning, as directed. Take the pan off the heat once the solids reach a darker caramel brown, and remove it sooner if the butter begins to smoke.

Watch the broiling time

Rack position: set the scallops on a rack over a baking sheet so heat can reach around them. Keep the tray under the high broiler and check the scallops as they cook.

Doneness: begin checking at 5 minutes; the recipe gives a 5–10 minute range. The scallops should look opaque and feel slightly firm when touched.

Serve with something simple

Spoon the browned butter over the scallops or serve it alongside so each person can add as much as they like. A simple green salad or steamed vegetables make a fresh contrast to the buttery sauce.

For a more substantial plate, serve the scallops with rice, potatoes or crusty bread to catch the butter.

Plan the timing

The 30-minute seasoning rest is the main waiting period. You can start heating the broiler and cooking the butter towards the end of that rest, then broil the scallops while finishing the butter.

The butter needs attention as it browns, so keep the skillet in sight while the scallops cook.

Recipe notes & tips

• Use a rack that sits securely over the baking sheet.
• Keep the butter over medium-low heat so its milk solids brown without burning.
• Start checking the scallops at the 5-minute mark because broilers can vary.
• Make sure the scallops are arranged in a single layer for more even cooking.
• Serve the scallops as soon as they are opaque and slightly firm.

Variations

• Citrus finish: Add a little lemon juice at the table for a bright contrast.
• Fresh herbs: Scatter chopped parsley over the scallops just before serving.
• Garlic butter: Add a small amount of finely chopped garlic to the butter as it browns.
• Chilli warmth: Add a pinch of chilli flakes to the finished butter.
• Vanilla choice: Use vanilla extract instead of fresh vanilla bean as listed.

Common mistakes to avoid

• Burning the butter: Lower the heat if it smokes, and take it off the hob when the solids are dark caramel brown.
• Skipping the rest: Allow the seasoned scallops to sit for the full 30 minutes.
• Crowding the rack: Arrange scallops with space between them so they broil evenly.
• Overcooking: Check from 5 minutes and remove them when opaque and slightly firm.
• Leaving the broiler unattended: Keep watch, since the cooking time can vary with the scallop size and broiler.

How to store

Refrigerate leftover scallops and browned butter in a covered container and use within 2 days. Reheat gently until hot, taking care not to cook the scallops for long enough to toughen them.

Frequently asked questions