Broiled Scallops

 


Broiled Scallops

Ingredients

1 pound large sea scallops

3 Tablespoons unsalted butter well softened

1 ½ teaspoons garlic salt

1 ½ teaspoons black pepper

Optional Garnish

grated parmesan cheese

chopped parsley

lemon juice

Before You Begin

You will want to purchase large sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops. Be sure to thaw them first then pat them dry after rinsing so the butter mixture doesn’t slide right off in the oven.

Instructions

Preheat your oven’s broiler. Line a baking sheet with aluminum foil. Place oven rack in the second position.

Rinse scallops and pat dry with paper towels.

Be sure your butter is really soft but not melted. It should have a pudding like texture.

Lightly brush a thin layer of the soft butter (you will not use it all) onto the aluminum foil on your baking sheet.

To the remaining butter in the bowl, add the garlic salt and black pepper. Stir to combine.

Place scallops onto the buttered aluminum foil.

Using a brush, add dollops of butter mixture to the top of each scallop. Again, you will not use all the butter.

Place pan of scallops into the oven on the highest rack. Broil for 7-10 minutes, watching them carefully so they don’t burn.

* Everyone’s broiler is different. It’s important to keep an eye on it so the scallops don’t overcook or become charred. Overcooked scallops will take on an unappetizing rubbery texture.

Remove from oven and dollop remaining butter onto the scallops. Sprinkle with parmesan cheese if desired.

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