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Broiled Scallops: Elegant, Effortless, and Packed with Flavor
Scallops have a reputation for elegance—and with good reason. Their naturally sweet, delicate flavor pairs beautifully with simple seasonings and high-heat cooking. When broiled, scallops develop a golden, slightly crisp exterior while remaining tender and buttery inside. It’s the kind of dish that feels gourmet, but comes together in minutes.
Whether you’re entertaining guests or preparing a quick weeknight dinner, broiled scallops are your secret weapon for impressive, fuss-free cooking.
Why Broiling Works So Well
Broiling uses high, direct heat to quickly sear the surface of the scallops. This caramelizes their sugars and creates a beautiful golden crust—without overcooking the interior. Unlike pan-searing, there’s no need to stand over the stove. Just pop them under the broiler and in under 10 minutes, dinner is served.
Ingredients
- 1 lb large sea scallops, patted dry
- 2 tbsp olive oil or melted butter
- 2 garlic cloves, minced
- Juice of ½ lemon
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Pinch of paprika or cayenne (optional, for heat)
- Fresh parsley or chives, finely chopped (for garnish)
- Lemon wedges, for serving
Instructions
1. Preheat the Broiler:
Position an oven rack 6 inches from the heat source. Preheat your broiler on high.
2. Prepare the Scallops:
Remove the tough side muscle if still attached. Pat scallops dry with paper towels—this helps them brown.
3. Season:
In a bowl, gently toss the scallops with olive oil or melted butter, garlic, lemon juice, salt, pepper, and paprika or cayenne if using.
4. Arrange on a Tray:
Line a baking sheet with foil and lightly grease. Spread the scallops in a single layer, making sure they’re not touching.
