Description
Tender, buttery, and lightly golden scallops bursting with flavor, ready in just 15 minutes! This foolproof broiling method yields restaurant-quality results with minimal effort. Perfect for a quick weeknight dinner or an elegant appetizer.
Ingredients
Scale
- 1 lb fresh sea scallops, patted dry
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the broiler: Set your oven to high broil and position the rack about 6 inches from the heat source. This distance is crucial for achieving the perfect sear without overcooking the scallops.
Prepare the scallops: Rinse the scallops under cold water and pat them completely dry with paper towels. Removing excess moisture is key to achieving a beautiful golden-brown crust, so don’t skip this step!
Make the butter mixture: In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, salt, black pepper, and paprika (if using). This flavorful blend will infuse the scallops with a burst of savory, zesty goodness.
Arrange the scallops: Place the dried scallops in a single layer on a broiler-safe pan or cast-iron skillet. Be sure to leave a little space between each scallop to promote even cooking and caramelization.
Brush with butter mixture: Using a pastry brush or spoon, generously coat the scallops with the prepared butter mixture. Don’t be shy – this is where all that amazing flavor comes from!- Broil the scallops: Place the pan under the preheated broiler and cook for 5–6 minutes, keeping a close eye on them to prevent burning. The scallops are ready when they’re lightly golden on top and opaque throughout.
Serve immediately: Transfer the broiled scallops to a serving plate and garnish with a sprinkle of freshly chopped parsley and an extra squeeze of lemon juice, if desired. Serve them hot and enjoy the compliments from your impressed dinner companions!
Notes
Don’t overcook: Scallops can quickly turn rubbery if overcooked, so err on the side of undercooking rather than overcooking. They’ll continue to cook slightly even after being removed from the heat.- For extra caramelization: If you prefer an even deeper golden crust, broil the scallops for an additional 30 seconds to 1 minute at the end of cooking time.
Want a smoky flavor? Add a pinch of smoked paprika to the butter mixture for a subtle smoky twist that pairs beautifully with the scallops’ natural sweetness.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Seafood
- Method: Broiling