I rarely prepare scallops because I never think to make them despite how much I like them. When I found this recipe, I started making them for dinner and my family was ecstatic! I love figuring out how to make meals that are usually reserved for when we go out to eat – which is so rare – and so does my sweet family! Scallops may be more expensive than other seafood at the grocery, they are worth it and are without question less expensive that eating at a restaurant.
We like substituting Old Bay Seasoning for the garlic powder (or adding a little in addition to the garlic) and squeezing a bit of fresh lemon juice over the scallops is incredible!
I usually serve sautéed asparagus or green beans with the scallops. Sautéed spinach is also a great side dish. Fresh, warm French rolls are a perfect accompaniment.
Enjoy!
Ingredients
Avocado oil spray
1 ⅓ cups grated Parmesan
½ tsp. kosher salt
¼ tsp. black pepper
1 ½ tsp. garlic powder (not garlic salt)
¼ tsp. cayenne pepper (optional if you do not care for spicy)
6 Tbsp. unsalted butter -melted
2 lb. extra-large sea scallops -12-16 per lb.
1 lemon – cut in wedges
Directions
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 (or other oil with a high smoke point).
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° 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.
When broiler is ready, carefully place baking sheet in oven on the rack 6 inches from the heating element (not directly under).
Keep a close eye so they do not burn – you want the cheese golden brown and the scallops cooked through – white and moist in the middle – which should be 6-10 minutes.
The timing to broil will depend on the size of the scallops. I used colossal scallops – there were 13 scallops per lb. – and they needed 10 minutes under the broiler.
Regardless of size, start checking after 6 minutes. You do not need to turn the scallops over but do rotate the baking sheet halfway through broiling.
Use care – you do not want the scallops to overcook.
Serve the broiled scallops immediately with lemon wedges.
Notes
• Sodium: If you need to watch your sodium intake, leave out the extra salt. By doing so, the sodium per serving drops to 986 mg. from 1126 mg.
• Spices: A little cayenne adds flavor but not too much spice. If you would like even more flavor, substitute the garlic powder with Old Bay Seasoning.
• Overcooking: I have to reiterate the importance of watching the scallops carefully, so they do not overcook and turn into rubber.
• Leftovers: Keep leftover broiled scallops refrigerated in an airtight container for up to 3 days. It is unlikely any leftovers will last that long, but they are only good up to 3 days. To reheat them in the microwave, do so very gently, place scallops on microwaveable plate and cover – heat on 50% power in 30 second increments until heated.