Name: Broiled Scallops with Butter and Parmesan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Avocado oil spray; 1 1/3 cups parmesan (grated ); 1/2 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons garlic powder; 1/4 teaspoon cayenne pepper; 6 tablespoons unsalted butter (melted); 2 pounds sea scallops (Extra-large, 12-16 per pound)

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These flavorful broiled scallops are coated in butter and parmesan and placed under the broiler until wonderfully crispy.

Broiled scallops are served with green beans.

Scallops are a great way to enjoy seafood. I love these recipes for grilled scallops, baked scallops, seared scallops, and bacon-wrapped scallops. But when I want a truly quick and easy recipe, I make these broiled scallops. The parmesan coating crisps as they broil, turning them into a delicacy. A quick 25-minute recipe, these scallops are perfect as an appetizer, or you can serve more of them per person as a main course with a side dish.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Grated Parmesan: Use finely grated cheese and not coarsely shredded.
To season: Kosher salt, black pepper, garlic powder, and cayenne pepper.
Melted butter: I typically use unsalted butter.
Extra-large sea scallops: This recipe is not suitable for small bay scallops.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

In a shallow bowl, mix the grated parmesan with salt, pepper, garlic powder, and cayenne pepper. Place the melted butter in another shallow bowl. Rinse the scallops and pat them dry. Dip each scallop in the melted butter, then dredge it in the parmesan mixture.

Place the coated scallops on a greased roasting rack. Lightly spray them with avocado oil.

Broil the scallops 6 inches from the heating element until the cheese is golden brown and the scallops are cooked through. Serve immediately.

I followed the recipe to the letter. I am not a chef, even by the wildest imagination. The scallops turned out better than perfect. I am so happy, as were our guests. We served the scallops with white rice/ cilantro/ butter, and green beans. Clean-up was super easy.
Tom Lunday
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Recipe Tip

How to Tell When Scallops are Done

Much like shrimp, you can tell by simply looking at them. When cooked through, scallops are no longer translucent. They become opaque, as shown in the photo below. And since we're broiling them, their tops should become browned. Even though their center should be white and opaque, it shouldn't be dry. It should be moist. If it's dry, it means they are overcooked.

A halved scallop with a white, moist center. — This scallop is perfectly cooked; its center is white and moist.

Bay Scallops Won't Work

Bay scallops are tiny and are suitable for casseroles, salads, ceviche, and pasta dishes. They won't work in this recipe. You should use sea scallops, and in fact, I recommend using extra-large sea scallops for the best results. I typically use colossal scallops - 13 per pound. The photo below clearly shows the difference in size between bay and sea scallops.

Sea scallops and bay scallops on a plate in a photo that shows the difference between them.

Storage Tips

You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.

Serving Suggestions

Broiled scallops make an amazing appetizer, but I often serve them as a main dish. When I do, I divide this recipe into two servings instead of four. I like to serve the scallops with one of the following side dishes:

Zucchini noodles
Creamed spinach
Mashed cauliflower
Spaghetti squash noodles
Hearts of Palm pasta
Sauteed spinach
Sauteed green beans, as shown in the photos on this page.

Recipe Card

Broiled scallops are served on a white plate with green beans.

5 from 10 votes

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Broiled Scallops with Butter and Parmesan

These flavorful broiled scallops are coated in butter and parmesan, then broiled until wonderfully crispy. They're ready in 25 minutes!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 540kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ Avocado oil spray
▢ 1 ⅓ cups parmesan - grated
▢ ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
▢ ¼ teaspoon black pepper
▢ 1 ½ teaspoons garlic powder
▢ ¼ teaspoon cayenne pepper
▢ 6 tablespoons unsalted butter - melted
▢ 2 pounds sea scallops - Extra-large, 12-16 per pound

Instructions

Line a rimmed, broiler-safe baking sheet with foil for easy cleanup. Fit the baking sheet with a roasting rack (I use a cooling rack) and spray the rack with avocado oil.
Place an oven rack 6 inches below the heating element (the second rack from the top of the oven) and heat the broiler on high (500°F).
In a shallow bowl, mix the grated parmesan with the salt, black pepper, garlic powder, and cayenne pepper.
Place the melted butter in another shallow bowl.
Rinse the scallops and pat them dry with paper towels. If they have a small, crescent-shaped muscle attached to their side, use your fingers to remove it (it gets tough when cooked).
Dip each scallop in the melted butter, then dredge it in the parmesan mixture, turning to coat.
Place the coated scallops on the prepared roasting rack. Lightly spray them with avocado oil.
Broil the scallops 6 inches from the heating element (not directly below) until the cheese is golden brown and the scallops are cooked through - white and moist in the middle - 6-10 minutes, depending on their size. Serve immediately.

Notes

Omitting the salt reduces the sodium per serving to 986 mg.
Exactly how long to broil will depend on the size of the scallops. Today I used colossal scallops - there were 13 per pound - and they needed 10 minutes under the broiler. Start checking after 6 minutes.
There's no need to turn the scallops, but I rotate the baking sheet midway through cooking.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Broiled Scallops

Ingredients

Instructions