Broiled Scallops Recipes

BROILED SCALLOPS

Steps:

• In a nonstick skillet, saute onions and garlic in oil until tender. Add the scallops, parsley and basil; cook and stir over medium heat until scallops are firm and opaque. Add the vermouth or broth, salt and pepper; cook, uncovered, over medium-low heat for 1 minute., Divide mixture evenly between 2 ovenproof 1-1/2-cup dishes. Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from heat until scallops are firm and opaque and bread crumbs are golden brown.

BROILED SCALLOPS

Steps:

• Put the scallops onto a container for the broiler.
• Add butter/margarine and olive oil.
• Sprinkle spices onto the scallops.
• Place a few inches away from broiler fire.
• Broil for 12 minutes.
• Turn the scallops over and broil for another 4 minutes.
• Serve as an appetizer or as part of a main course.

BROILED SCALLOPS

Steps:

• Turn broiler on.
• Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
• Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

BROILED SCALLOPS WITH CHANTERELLES

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
• Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

HONEY BROILED SCALLOPS

Steps:

• Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.
• Remove scallops from marinade, reserving marinade, and thread evenly on 4 skewers.
• Place skewers on shallow baking pan that has been sprayed with non-stick coating (or line with non-stick foil for easy cleanup).
• Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes, or until opaque throughout.
• Place sesame seeds on waxed paper and roll each skewer over the seeds to evenly coat scallops.

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

PARMESAN CRUSTED BROILED SCALLOPS

Steps:

• Place the broiler pan on the second rack position to keep the scallops from burning.
• Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
• Brush scallops with butter.
• Add scallops to bag, seal and shake to coat.
• Place scallops on a broiler pan coated with cooking spray.
• Broil 10 minutes or until done.
• Serve with lemon wedges.