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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Broiled scallops with garlic butter

Broiled Scallops With Garlic Butter Sauce

Posted by: Ari Laing

Broiled scallops is an easy alternative method to cooking scallops when you can't or don't want to pan sear. Raw, sweet sea scallops are broiled for a few minutes on each side, then doused in a simple garlic butter sauce. A quick weeknight dinner or family-style appetizer! GF

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Posted by: Ari Laing
Scallops in garlic butter sauce
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Broiled Scallops With Garlic Butter Sauce

Broiled scallops is an easy alternative method to cooking scallops when you can't or don't want to pan sear. Raw, sweet sea scallops are broiled for a few minutes on each side, then doused in a simple garlic butter sauce. A quick weeknight dinner or family-style appetizer! GF
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Appetizer, Dinner
Cuisine: American
Keyword: broiled seafood, garlic butter sauce, how to cook sea scallops, scallops in the oven
Servings: 6 servings
Calories: 142kcal
Author: Ari Laing

Equipment

  • Large skillet or shallow baking dish
  • Small sauce pan

Ingredients

  • 1 ¼ - 1 ½ lb sea scallops muscle removed
  • ½ tsp Kosher salt
  • pinch of freshly ground black pepper
  • 1 Tbsp grapeseed oil or other light neutral oil
  • 1 stick (8 Tbsp) unsalted butter
  • 4 large garlic cloves minced, about 2 Tbsp
  • 1 Tbsp finely chopped parsley
  • Lemon wedges for serving

Instructions

  • Broil the scallops. Set the broiler to high to heat up. Drizzle a large skillet or shallow baking pan with 1 Tbsp grapeseed oil. Season scallops liberally with ½ tsp Kosher salt and a pinch of black pepper, then place the scallops in the pan or dish. Transfer to an oven rack about 6 inches from the broiler and cook for 6 minutes, flipping once halfway through. 
  • Make the garlic butter sauce. Place 1 stick of unsalted butter in a small saucepan. Add 4 peeled, minced cloves of garlic, then heat over medium heat until butter has melted and garlic has infused the sauce. Set the pan over the lowest heat and keep warm until ready to serve.
  • Pour the sauce on top, then serve. As soon as the scallops come out of the oven, pour the garlic butter sauce on top. Sprinkle with chopped fresh parsley, then serve immediately with lemon wedges.

Notes

  • Serves 6 as an appetizer (~4 scallops) or 4 as an entrée with sides (~6 scallops).

Nutrition

Serving: 4scallops | Calories: 142kcal | Carbohydrates: 6g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 861mg | Potassium: 360mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
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