Broiled scallops are coated in butter and Parmesan and broiled until wonderfully crispy and flavorful.
I really like this easy recipe for broiled scallops. The scallops recipe I make most often is baked scallops. But when I want something truly easy and fast, this recipe is the answer.
Can you broil scallops?
Absolutely! Coated in melted butter, then dipped in seasoned Parmesan, scallops need just a few minutes under the broiler to achieve a perfect golden crust.
I add quite a bit of cayenne pepper to the coating. It adds a lot of flavor and just a hint of heat. I don’t want to overpower the delicate flavor of the scallops.
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 also no need to turn 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.
How do you know when scallops are done?
Much like shrimp, you can tell by simply looking at them. When cooked through, broiled scallops are no longer translucent. They become opaque. And since we’re broiling them, their tops should become browned.
The ingredients you’ll need
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
- Grated Parmesan
- Kosher salt and black pepper
- Garlic powder
- Cayenne pepper
- Melted butter
- Extra-large sea scallops
How to make broiled scallops
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Simply dip each scallop in melted butter, then in a mixture of Parmesan and spices.
- Place on a greased roasting rack. Spray with oil.
- Broil 6 inches below the heating element (not directly under) until cooked through, 6-10 minutes.
Are scallops healthy?
Yes, they are. Scallops are a good source of protein, magnesium, and potassium.
It’s true that in this recipe they are cooked with butter and parmesan. But unless you have a specific issue that requires you to minimize your consumption of saturated fat, current research tells us that for most healthy people dairy fat is harmless.
It’s also true that this recipe is high in sodium. If this is an issue for you, perhaps you could try these seared scallops instead.
How to serve broiled scallops
You can serve them as an appetizer. But I often serve them as a main dish, alongside buttered zucchini noodles or creamed spinach.
How to keep leftovers
As a general rule, cooked scallops should last in the fridge, in an airtight container, for up to 3 days. They never last that long in my house though! Reheat them in the microwave, very gently, covered, on 50% power.
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Broiled Scallops
INGREDIENTS
- Avocado oil spray
- 1 1/3 cups grated Parmesan
- 1/2 teaspoon kosher salt (can omit to lower sodium content)
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1/4 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 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 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. Exactly how long to broil will depend on the size of the scallops. I used colossal scallops – there were 13 per lb. – and they needed 10 minutes under the broiler. Start checking after 6 minutes. There's no need to turn the scallops, but do rotate the baking sheet midway through broiling.
- Serve the broiled scallops immediately.
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NOTES
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
