Garlic Butter Broiled Scallops in Less Than 20 Minutes
If you love scallops but don’t want the fuss of stovetop splatter, broiling is the answer. The scallops cook in just minutes, staying tender and sweet, then get topped with garlicky melted butter for a rich finish. Perfect for a quick weeknight meal.
Servings: 6 servings
Calories: 142kcal
Ingredients
- 1½ lbs sea scallops, muscle removed
- ½ tsp Kosher salt
- pinch of freshly ground black pepper
- 1 Tbsp neutral oil
- 1 stick (8 Tbsp) unsalted butter
- 4 large garlic cloves, minced, about 2 Tbsp
- 1 Tbsp finely chopped fresh parsley
- Lemon wedges
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 four 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 six as an appetizer (~4 scallops) or four 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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
