The best recipes are often the simplest ones. This is certainly true for this 15-minute recipe. The succulent scallops are cooked perfectly in just minutes, and the accompanying sauce is rich and flavorful. Best of all, the sauce practically makes itself! If you have never cooked scallops before, don’t worry. I will walk you through every step so you can make them perfectly every time!
How To Make Broiled Scallops
Place the butter, garlic, lemon zest, pepper, and parsley in a bowl. When choosing frozen scallops, look for packages that only say scallops on the ingredients list to be sure they’re not chemically treated. Choose a brand that is IQF (individually quick frozen). This means that the scallops have been frozen separately, which helps to preserve their quality and makes it easy to choose the amount needed. White scallops (also known as ‘wet scallops’) are chemically treated to give them a bright white color. While ‘dry scallops’ will look off-white or have a pinkish hue. Dry scallops don’t contain chemical additives and taste better than wet ones. Or, if you’re short on time, just put them in a colander and run cold water over them until they’re defrosted. Rinse the scallops under cold water to remove grit or sand. Then, using a sharp knife, cut off the tough muscle that attaches the scallop to the shell. Then use a paring knife (or your fingers) to trim the beard (the little bit of extra flesh often found on the side of scallops) from each scallop. Mix until combined and set aside. Clean the scallops and remove the side muscle if attached. Then thoroughly pat dry with paper towels. Place an oven rack about 6 inches under the heating element, usually the second from the top slot. Then preheat the broiler on high (500°F/260°C). Place the scallops in a shallow baking pan and sprinkle with salt and pepper. Broil in the preheated broiler until the scallops begin to turn golden around the edges, about 2 minutes. You don’t need to get a lot of color on them at this point. Flip the scallops and place the butter mixture around the scallops in the pan. Cook another 3 minutes or until the scallops are golden and cooked through. Drizzle with the lemon juice and taste for seasoning. Add more salt as needed before serving. Serve these broiled scallops with rice pilaf, pasta, and roasted broccoli for a complete meal. Enjoy! I don’t recommend freezing cooked scallops as it changes their consistency, resulting in an unpleasant mouth feel. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
