As soon as I tried broiled scallops, I knew it would be my go-to method for cooking them. Broiling brings out their natural sweetness and makes them deliciously tender – something other cooking methods just can’t replicate. To make it even better, I’ve given this seafood delicacy a buttery, garlicky makeover while keeping the recipe completely gluten-free. This is my favorite low-carb, hands-off way to cook scallops!

Broiled Scallops Recipe

I used to think scallops were only meant for fancy restaurant dinners, but they’re surprisingly simple to make at home. All it takes is a few minutes under the broiler and some tried-and-tested tips to get perfect results every time. Seriously, I always make broiled scallops in butter and gluten-free crab cakes when I’m craving seafood without the fuss! Covered in freshly minced garlic, unsalted butter, and lemon juice, this broiled scallops recipe is a quick and easy dinner option my whole family loves.

Ingredients

• Butter: For the best results, use unsalted butter. Melt it in the microwave or on the stovetop over low heat before using.
• Lemon Juice: Freshly squeezed lemon juice infuses the butter sauce with a bright, tangy flavor. 
• Garlic: Minced garlic mixes with the melted butter and lemon juice to create the most delicious sauce. The garlic also browns nicely and crisps up under the broiler.
• Salt and Pepper: A simple seasoning blend that brings out the natural flavors of the scallops without overpowering them.
• Scallops: There are two main types of scallops – bay scallops and sea scallops. I use sea scallops for this recipe because they’re larger and cook well under the broiler. Fresh or frozen sea scallops will work, just be sure to thaw frozen scallops before cooking.
• Fresh Parsley: This is optional, but I love sprinkling some fresh parsley over my homemade broiled scallops before serving. It brightens up the dish and adds a little freshness.

Tips and Suggestions

• If using frozen scallops, be sure to thaw them completely before cooking. I’ve provided some detailed instructions on how to do this below.
• Remove the side muscle or “foot” from the scallops before cooking. This is a tough piece of tissue that can be easily removed by pulling it off with your fingers.
• The scallops should be completely dry before broiling. They won’t get a seared crust if they’re too wet. Patting them dry with paper towels before adding the butter sauce will help create a beautiful, lightly browned exterior.
• If you have the time, let your scallops come to room temperature for 10-15 minutes before cooking. You’ll get a more even cook, and the scallops will get a better sear if they’re not cold straight from the fridge.
• Choose scallops that are similar in size for even cooking.
• Space the scallops out so they don’t touch each other on the baking sheet.
• There’s no need to flip the scallops when broiling. They’ll sear nicely on top and stay perfectly tender on the bottom.
• Be careful not to overcook the scallops! I also remove them from the baking tray immediately after broiling to stop any residual heat from cooking them further.
• I sometimes make extra garlic butter sauce to pour over whatever side dish I’m serving with the broiled scallops – it’s too good to resist!

How Do I Thaw Frozen Scallops Properly?

You can use either fresh or frozen scallops for this recipe, but the frozen ones must be thawed properly before cooking. I always let my scallops thaw in the fridge overnight, but the cold water method also works in a pinch. Place the frozen scallops in a sealed plastic bag and submerge them into a bowl of cold water. Change the water every 30 minutes to ensure it stays cold; they should be defrosted within an hour.

Don’t thaw scallops at room temperature, as this can lead to bacterial growth.

How Do You Know When a Scallop Is Fully Cooked?

Your broiled scallops are done when they’re opaque (milky white) and firm to the touch. The edges will also start to brown slightly. My recipe for broiled scallops only requires a short cooking time of about 5 minutes, which is ideal for preventing overcooking! I find anything longer than this can make the scallops tough and rubbery.

Serving Suggestions

I love broiled scallops as an appetizer, but I love them even more as a main meal! I usually serve them over a bed of rice or some gluten-free mashed potatoes, but I recently mixed them into our gluten-free pasta salad, and it was delicious! For a lighter option, I’d serve them with roasted sweet potatoes and a side salad.

Storage Instructions

Store any leftover broiled sea scallops in an airtight container in the refrigerator for up to 2 days. I usually reheat them gently in a skillet over low heat until heated through. Be careful not to overcook them, as this will cause them to lose their tenderness. 

While you can freeze leftover broiled scallops for up to 1 month, I prefer not to. They lose some of their texture and flavor when frozen and thawed. However, if you want to freeze your leftovers, place them in a sealed container or freezer bag and press out as much air as possible to prevent freezer burn. Thaw them overnight in the refrigerator before reheating.

More Gluten-Free Dinner Recipes to Try!

• Gluten-Free Chicken Tenders
• Gluten-Free Meatloaf
• Walking Taco Casserole
• Gluten-Free Baked Mac and Cheese
• Philly Cheesesteak Casserole

How To Make Broiled Scallops Step-by-Step

Preheat your broiler to high and move the oven rack to the upper-middle position. Line a baking sheet with aluminum foil and lightly grease it with cooking spray or olive oil. While the broiler is preheating, combine 4 tablespoons of melted unsalted butter, 2 tablespoons of lemon juice, 4 minced garlic cloves, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl. Mix well and set aside for a moment.

Place 1 pound of sea scallops on the prepared baking sheet in a single layer. Don’t let them touch each other; you may need to use more than one baking sheet and broil them in batches. Evenly spoon the garlic butter mixture over each scallop until well coated.

Broil the scallops under the preheated broiler for about 5 minutes or until they turn opaque and slightly golden on top. Keep a close eye on them to avoid overcooking, as they can quickly become rubbery if left under the broiler for too long.

Remove the baking sheet from the oven and sprinkle over 1 tablespoon of freshly minced parsley (optional). Serve and enjoy!