These tasty scallops are coated in butter and parmesan and broiled until wonderfully crispy and flavorful.
A quick 25-minute recipe, they are great as an appetizer, or you could serve more of them per person as a main course with a side dish.
Scallops are one of my favorite kinds of seafood, and I especially like this easy recipe. It's very simple to make, and it tastes absolutely wonderful.
The recipe that I make most often is baked scallops. And these bacon-wrapped scallops are also very good. But when I want something truly easy and fast, this one is the answer. It doesn't hurt, of course, that my entire family loves it!
Jump to:
Ingredients
You'll only need a few simple ingredients to make this tasty scallop recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it ideal for cooking.
- Grated Parmesan: Make sure you use finely grated cheese and not coarsely shredded.
- To season: I use kosher salt, black pepper, garlic powder, and cayenne pepper.
- Melted butter: I love using creamy European butter (Kerrygold is my favorite brand), but any butter will work. You can use unsalted or salted butter.
- Extra-large sea scallops: This recipe is not suitable for small bay scallops.
Instructions
Broiling scallops is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- 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 with paper towels.
- Dip each scallop in the melted butter, then dredge it in the parmesan mixture, turning to coat.
- Place the coated scallops on a greased roasting rack. Lightly spray them with avocado oil.
- Broil, 6 inches from the heating element (not directly under), until the cheese is golden brown and the scallops are cooked through. This should take 6-10 minutes, depending on their size.
- Serve immediately.
Expert tip
How do you know when the 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. And since we're broiling them, their tops should become browned.
Frequently asked questions
You could try, but I don't think it will be as good. Perhaps try melted ghee instead of butter. I think that would be a better substitute.
There's no need to add breadcrumbs to the coating. Grated Parmesan adheres to the scallops just fine. And this way I can keep this recipe low-carb and gluten-free.
There's no need to flip the scallops midway through cooking. Simply broil them until done. The top will crisp up and the rest of the scallop will be nice and tender.
While there's no need to turn them, I do rotate the baking sheet midway through broiling.
No. You should use sea scallops, and in fact, I recommend using extra-large sea scallops for the best results. I typically use colossal scallops - there are usually 13 of them per lb.
Variations
I usually make this recipe exactly as written. If you'd like to make changes, the best way to vary this recipe is to experiment with the spices you use. You could try chili powder, ground cumin, smoked paprika, and onion powder.
Serving suggestions
You can obviously serve broiled scallops as an appetizer. But I actually often serve them as a main dish. When I do, I simply divide this recipe into two servings instead of four. I like to serve the scallops on top of one of the following:
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, very gently, covered, on 50% power.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
Broiled Scallops
INGREDIENTS
- Avocado oil spray
- 1 ⅓ cups grated Parmesan
- ½ teaspoon Diamond Crystal kosher salt (can omit to lower sodium content)
- ¼ teaspoon black pepper
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper heaping
- 6 tablespoons unsalted butter melted
- 2 lb. extra large sea scallops 12-16 per lb.
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 (usually this means the second rack from the very top of the oven), then heat the broiler on high (500 degrees F).
- In a shallow bowl, mix the grated Parmesan with the salt (if using), 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, 6 inches from the heating element (not directly under), until the cheese is golden brown and scallops are cooked through - white and moist in the middle - 6-10 minutes. *
- Serve immediately.
WATCH THE VIDEO:
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 