Broiled Scallops

5 from 1 vote

These broiled scallops are tossed in garlic, butter, and lemon juice for a perfect golden crust that's gluten-free and full of flavor!

Prep Time10

Cook Time5

Course: Appetizer, Main Course

Cuisine: American

Keyword: broiled scallops

Servings: servings

Preheat your broiler to high and adjust the oven rack to the upper-middle position. Line a baking sheet with aluminum foil and lightly grease it.
In a small bowl, combine the melted butter, lemon juice, garlic, salt, and black pepper. Mix well to combine.
Arrange the scallops in a single layer on the prepared baking sheet, making sure they are not touching each other. If necessary, use multiple baking sheets to ensure they have enough space. Spoon the butter mixture evenly over the top of each scallop, making sure they are well coated.
Place the baking sheet under the preheated broiler and broil for about 5 minutes or until the scallops are opaque and lightly browned on top. Be careful not to overcook the scallops, as they can become tough and rubbery.
Once done, remove the baking sheet from the oven and serve the scallops with freshly minced parsley if desired.

- 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 that 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.

- 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!
- To Store: Keep in an airtight container in the fridge for up to 2 days.
- To Reheat: Heat in a skillet over low heat, but be careful not to overcook.