These flavorful broiled scallops are coated in butter and parmesan and placed under the broiler until wonderfully crispy.
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.
Scallops are such a great way to enjoy seafood! I often make 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. My entire family loves this recipe, and it's also good enough to serve to guests.
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Ingredients
You'll only need a few simple ingredients to make this 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: Use finely grated cheese and not coarsely shredded.
- To season: 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.
Variations
- The best way to vary this recipe is to experiment with your spices. Spices that I tried and liked include chili powder, ground cumin, smoked paprika, and onion powder. You can add ½ teaspoon of any additional seasoning.
- You can use melted ghee instead of butter. I like the rich, nutty flavor it adds.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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 the scallops 6 inches from the heating element until the cheese is golden brown and the scallops are cooked through. This should take 6-10 minutes, depending on their size.
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.
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.
Recipe FAQs
Yes, but in my experience, it's not as good. Melted ghee is a better substitute for butter.
There's no need to add breadcrumbs to the coating. Grated parmesan adheres to the scallops just fine.
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 perfectly tender.
While there's no need to turn them, I rotate the baking sheet midway through broiling.
No. 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. 
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.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
More Scallop Recipes
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Recipe Card
Broiled Scallops with Butter and Parmesan
Ingredients
- Avocado oil spray
- 1 â…“ cups parmesan - dry-grated
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper - heaping
- 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.
Video
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 the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
Tom Lunday
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.
Wonderful! Thank You
Tom Lunday - retired power plant guy who discovered he like to dabble in the kitchen.
Vered DeLeeuw
Hey Tom,
I'm so glad you enjoyed this recipe! Thank you for taking the time to write a detailed comment.
How wonderful that in retirement, you discovered the pleasure of cooking.
Jonathan
These were fantastic! Our new favorite way to prepare scallops.
I added a little freshly squeezed lemon juice to the melted butter.
The advice on storing leftovers sounds reasonable, but these are so delicious I can't imagine there ever being leftovers, heehee.
Thank you for the recipe, and I can't wait to try more from this Healthy Recipes blog!
Vered DeLeeuw
I like the idea of adding lemon juice!