Ready in just 15 minutes, these broiled scallops with garlic butter are quick, easy, and taste fantastic! The perfect weeknight dinner!
The best recipes are often the simplest ones. This is certainly true for this 15-minute recipe. The succulent scallops are cooked perfectly in just minutes, and the accompanying sauce is rich and flavorful. Best of all, the sauce practically makes itself!
If you have never cooked scallops before, don’t worry. I will walk you through every step so you can make them perfectly every time!
Why This Recipe Works
- The butter garlic sauce enhances the natural flavors of the scallops, making them taste even better.
- Broiling the scallops cooks them perfectly, ensuring they are juicy and tender.
- Adding butter flavored with aromatics to the pan as the scallops cook makes a delicious sauce with zero hassle.
Scallops Buying Guide
If you’re looking to buy scallops, there are a few things you need to know. Firstly, scallops come in three main varieties: bay, calico, and sea. Bay scallops are the most petite (the size of popcorn) and delicate variety, while calico and sea scallops (also known as king scallops or potato scallops) are larger and firmer.
When choosing fresh scallops, look for moist ones with a slightly translucent appearance. Avoid those that have dried out or have a grey or brown hue. When buying shelled, ensure that the shell is tightly closed – if it’s open, the scallop may be past its prime.
Ever wonder why some scallops are white and some aren’t?
White scallops (also known as ‘wet scallops’) are chemically treated to give them a bright white color. While ‘dry scallops’ will look off-white or have a pinkish hue. Dry scallops don’t contain chemical additives and taste better than wet ones.
When choosing frozen scallops, look for packages that only say scallops on the ingredients list to be sure they’re not chemically treated. Choose a brand that is IQF (individually quick frozen). This means that the scallops have been frozen separately, which helps to preserve their quality and makes it easy to choose the amount needed.
Ingredient Notes
- Scallops: Use ‘dry’ sea scallops as they don’t contain chemical additives. Dry scallops will look ivory in color or have a pinkish hue. Chemically treated scallops are bright white.
- Garlic:Â I like to use fresh garlic in this recipe, but you can also use garlic powder. If using garlic powder, start with 1/4 teaspoon and add more to taste.
- Lemon juice and zest: Freshly squeezed lemon juice tastes best, and you can’t beat freshly greatest zest.
- Butter:Â I prefer salted butter in this recipe as it seasons the dish, but you can use unsalted butter. Just add a half teaspoon of salt to the mixture.
- Parsley: I like to use fresh parsley for this recipe as it doesn’t overpower the scallops, but you can also use whatever fresh herbs you like best.
How To Defrost Frozen Scallops
The easiest way to thaw frozen scallops is by placing them in an air-tight container in the refrigerator for a few hours (or overnight).
Or, if you’re short on time, just put them in a colander and run cold water over them until they’re defrosted.
How To Clean Scallops
Cleaning scallops is a quick and easy process that only takes a few minutes.
Rinse the scallops under cold water to remove grit or sand. Then, using a sharp knife, cut off the tough muscle that attaches the scallop to the shell.
Then use a paring knife (or your fingers) to trim the beard (the little bit of extra flesh often found on the side of scallops) from each scallop.
How To Make Broiled Scallops
Place the butter, garlic, lemon zest, pepper, and parsley in a bowl.
Mix until combined and set aside.
Clean the scallops and remove the side muscle if attached. Then thoroughly pat dry with paper towels.
Place an oven rack about 6 inches under the heating element, usually the second from the top slot. Then preheat the broiler on high (500°F/260°C).
Place the scallops in a shallow baking pan and sprinkle with salt and pepper.
Broil in the preheated broiler until the scallops begin to turn golden around the edges, about 2 minutes. You don’t need to get a lot of color on them at this point.
Flip the scallops and place the butter mixture around the scallops in the pan.
Cook another 3 minutes or until the scallops are golden and cooked through.
Drizzle with the lemon juice and taste for seasoning. Add more salt as needed before serving.
Serve these broiled scallops with rice pilaf, pasta, and roasted broccoli for a complete meal. Enjoy!
Storage Instructions ?
Leftover scallops can be stored in an airtight container and refrigerated for up to 2 days. Reheat gently in a skillet over low heat before serving.
I don’t recommend freezing cooked scallops as it changes their consistency, resulting in an unpleasant mouth feel.
Erren’s Top Tips
- Use large sea scallops rather than small bay scallops, as the smaller ones will cook much faster.
- Don’t salt ahead – Season the scallops just before cooking as salt draws out moisture.
- Be sure to dry your scallops before cooking. A drier scallop browns much better.
- Do not overcook the scallops, as they will become tough and rubbery. The scallops are cooked when they are opaque in the center.
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Let’s Make
Broiled Scallops
Delicious, perfectly cooked broiled scallops in a lemony garlic butter sauce. A delicious and easy recipe that will soon become a family favorite!
Prep10 minutes
Cook5 minutes
Total15 minutes
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Instructions
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Place the butter, garlic, lemon zest, pepper, and parsley in a bowl and mix until combined.
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Clean the scallops and remove the side muscle from the scallops if attached. Then thoroughly pat dry with paper towels.
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Place an oven rack about 6 inches under the heating element, then preheat the broiler on high (500°F/260°C).
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Place the scallops in a shallow baking pan. Sprinkle with salt and pepper.
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Broil in the preheated broiler until scallops begin to turn golden, about 2 minutes.
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Remove the pan from the oven, flip the scallops, add the butter mixture around the scallops, and return the pan to the broiler. Cook another 3 minutes or until the scallops are golden and cooked through.
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Drizzle with the lemon juice and taste for seasoning. Add more salt as needed before serving.
Tips + Notes
- Use large sea scallops rather than small bay scallops, as the smaller ones will cook much faster.
- Don’t salt ahead – Season the scallops just before cooking as salt draws out moisture.
- Be sure to dry your scallops before cooking. A drier scallop browns much better.
- Do not overcook the scallops, as they will become tough and rubbery. The scallops are cooked when they are opaque in the center.
Nutrition Information:
Calories: 228 (11%)| Carbohydrates: 8g (3%)| Protein: 21g (42%)| Fat: 12g (18%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 3g| Trans Fat: 0.5g| Cholesterol: 71mg (24%)| Sodium: 759mg (33%)| Potassium: 391mg (11%)| Fiber: 0.3g (1%)| Sugar: 0.3g| Vitamin A: 525IU (11%)| Vitamin C: 9mg (11%)| Calcium: 27mg (3%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
