Broiled Scallops with Butter and Parmesan
User Reviews
5
Broiled Scallops with Butter and Parmesan
Description
Broiled Scallops with Butter and Parmesan features large sea scallops dipped in melted butter and coated with a mixture of dry-grated parmesan, kosher salt, black pepper, garlic powder, and cayenne pepper. The scallops are arranged on a roasting rack set in a foil-lined pan, sprayed lightly with avocado oil for crisping. Broiling at high heat from about 6 inches away produces a golden-brown, slightly crispy topping while gently cooking the scallops through without turning them. This method prevents toughness in the scallops, aided by the removal of the small muscle on their sides. The flavor balances the creamy richness of butter and parmesan with a mild spice and savory notes enhanced by garlic powder.
The scallops can be broiled around 6 to 10 minutes depending on their size; rotating the baking sheet during cooking helps achieve even browning. Serve immediately for best texture, ideal as a side dish or appetizer.
Leftovers should be refrigerated in an airtight container for up to 3 days and gently reheated at low power in the microwave. Freezing is not recommended as it affects texture.
Ingredients
- Avocado oil spray
- 1 ⅓ cups parmesan dry-grated
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper heaping
- 6 tablespoons butter melted, unsalted
- 2 pounds sea scallops Extra-large, 12-16 per pound
Instructions
- 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.
- Place an oven rack 6 inches below the heating element (the second rack from the top of the oven) and heat the broiler on high (500°F).
- In a shallow bowl, mix the grated parmesan with the salt, black pepper, garlic powder, and cayenne pepper.
- Place the melted butter in another shallow bowl.
- Rinse the scallops and pat them 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 them with avocado oil.
- Broil the scallops 6 inches from the heating element (not directly below) until the cheese is golden brown and the scallops are cooked through - white and moist in the middle - 6-10 minutes, depending on their size. Serve immediately.
Notes
- Remove the small muscle from scallops before cooking to avoid toughness.
- Start checking scallop doneness after 6 minutes of broiling; cooking time varies by size.
- Rotate the baking sheet midway through to ensure even browning.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 50% power in the microwave.
- Freezing leftovers is not recommended due to texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 540kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 52g | 104% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Sodium | 1126mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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