Description
This Broiled Scallops recipe offers a quick and flavorful seafood dish featuring tender sea scallops topped with a rich garlic butter sauce, zesty lemon juice, and a golden Parmesan crust. Perfectly broiled to achieve a bubbly, golden finish in under 20 minutes, this dish is ideal for a simple yet elegant appetizer or main course.
Ingredients
Scale
Seafood
- 1 lb sea scallops, patted dry
Garlic Butter Mixture
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Toppings and Garnish
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat Broiler: Preheat your oven’s broiler and position the rack about 6 inches from the heat source to ensure the scallops cook evenly and develop a golden crust.
- Prepare Garlic Butter Mixture: In a small bowl, combine melted butter, minced garlic, lemon juice, salt, black pepper, and paprika, stirring well to blend all flavors.
- Arrange Scallops: Place the scallops in a single layer in a broiler-safe dish, ensuring they are evenly spaced for uniform cooking.
- Apply Garlic Butter: Generously brush the garlic butter mixture over each scallop, coating them thoroughly for maximum flavor.
- Add Parmesan Cheese: Evenly sprinkle the grated Parmesan cheese over the scallops to form a rich, savory crust during broiling.
- Broil Scallops: Broil the scallops for 6-8 minutes, or until the Parmesan is golden brown and bubbly and the scallops are opaque in the center, indicating they are perfectly cooked.
- Garnish and Serve: Remove scallops from the oven, sprinkle with fresh chopped parsley, and serve immediately with lemon wedges for an added citrus zing.
Notes
- Pat the scallops dry thoroughly to prevent excess moisture and ensure proper browning.
- Broiler intensity may vary; keep a close eye to avoid burning the cheese topping.
- For a spicier kick, add a pinch of cayenne pepper to the garlic butter mixture.
- Serve with a side of crusty bread or a light salad to complement the richness of the scallops.
