Broiling scallops is the fail-proof way to serve up one of the seas' most succulent gifts. Tender and sweet, the scallops sing when served with this savory, herbaceous Italian salsa verde. This easy Broiled Scallops Recipe will make you a scallop aficionado!
This seafood recipe is a tasty and healthy dinner for busy weeknights, but fancy enough for date night at home or a weekend dinner party. If this is your first time making scallops, or you've been hesitant to cook them at home, broiling is the perfect way to get more comfortable with the process! It's simple and quick, yielding tender scallops every single time.
Italian salsa verde creates a savory sauce for these sweet morsels of magic. Similar to Argentinian Chimichurri, but with a little more briny umami, salsa verde is a delicious sauce to serve with grilled fish, shrimp and, of course, scallops. For the non-pescatarians among us, it's equally amazing on grilled steak and chicken!
Looking for more delicious scallop dishes? Try these superstars next!
- Baked Scallops with White Wine, Basil & Citrus
- Seafood Pasta with Scallops and Shrimp
- Sea Scallops in Garlic Butter Wine Sauce
- Brown Butter Seared Scallops
What you need to make this recipe:
Before we get into the step-by-step instructions, a few notes about the ingredients:
Sea scallops: If possible, choose scallops that are roughly the same size, as that will make cooking simpler. Fresh scallops can be hard to find, so frozen sea scallops work fine for this recipe. Just thaw overnight in the refrigerator then dry very well with paper towels before seasoning and broiling. If using bay scallops, reduce cooking time just until the scallops are opaque.
Anchovies: The craveable sauce recipe calls for 3-4 anchovies from a jar to be minced into the savory topping. I promise it doesn't taste fishy, but it adds umami and deep flavor that shouldn't be missed! Substitute finely diced capers, if you must.
Fresh herbs: The fresh salsa verde is packed with flat leaf parsley and chives. They're the perfect combination. Substitute basil or cilantro for the parsley, and diced scallion greens for the chives.
A little spice: Finely diced red chili adds perfect flavor and spice to the sauce. If you don't want any heat, skip altogether. For a substitute, choose a pinch of red pepper flakes, cayenne pepper powder or even a teaspoon of sambal.
Full measurements and directions included in the printable recipe card below.
How to make this recipe:
1. Make Salsa Verde
Combine minced anchovy fillets, garlic, shallot, parsley and chives with the Dijon, lemon juice and olive oil. Taste and add salt - I usually start with ½ teaspoon. If using chilis, add now. Stir well. Taste and adjust seasoning. Set aside.
2. Cook Scallops
Next, preheat broiler, positioning your oven rack about 6 inches from the overhead heat source. Dry scallops well with paper towels, then dip each scallop in melted butter and place in a single layer on a shallow baking pan or broiler pan. (The scallops will give off water when broiled, so be sure to use a rimmed baking sheet.) Season each scallop with salt, pepper and paprika.
Gently slide your seasoned scallops under the preheated broiler. Then broil until cooked through (120°F internal temp) and lightly golden brown - about 6-8 minutes. (Note that the cook time will depend on the size of your scallops. Using a temperature pen is the easiest way to ensure your seafood is perfect!) Carryover cooking will take the temperature up to around 130°F, which is ideal.
3. Garnish and Serve
Remove scallops from the oven and plate the scallops with Italian salsa verde, a sprinkle of lemon zest and a big loaf of crusty bread to soak up every last drop of sauce.
FAQ's and Serving Suggestions:
Absolutely! It's tough to find fresh sea scallops, even at a proper seafood counter, so frozen are my go-to. The day before using, thaw in the refrigerator overnight, then dry them very well with a paper towel before seasoning and broiling.
I love these scallops with Mediterranean Tossed Salad, Basmati Rice with Lemon and Dill or French Au Gratin Potatoes. Check out my Best Side Dishes to Serve with Scallops.
While not necessary, if you have time, leave your scallops at room temperature for 15 minutes before cooking. Leave them covered in a paper towel to absorb any remaining moisture.
If you're searing scallops, a neutral oil with a high smoke point like sunflower, canola or grapeseed oil will get you the best sear. For broiled scallop recipes like this one, butter or olive oil are a good choice.
To store, transfer leftover broiled scallops to an airtight container and keep in the refrigerator for up to 2 days. Scallops are always better eaten the day they are first cooked. But if you have leftovers, reheat them gently over medium-low heat along with a few tablespoons of broth or butter. Remove and serve as soon as they are just heated through.
Broiled Scallops with Italian Salsa Verde
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
For Scallops:
2 tablespoons butter, melted
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 pound large sea scallops
For Fresh Salsa Verde:
½ cup extra virgin olive oil
3 anchovy fillets, minced
2 fresh garlic cloves, minced
1 shallot, minced
½ cup flat leaf parsley, minced
¼ cup fresh chives, minced
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
Kosher salt, to taste
Red chili, diced, optional
Lemon zest curls, for serving
Instructions
- To begin, make the salsa verde. Combine minced anchovy fillets, garlic, shallot, parsley and chives with the dijon, lemon juice and olive oil. Taste and add salt (I usually start with ½ teaspoon). If using chilis, add now. Stir well to combine, then taste and adjust seasoning.
- Next, preheat broiler, positioning your oven rack about 6 inches from the overhead heating element. Dry scallops and ensure the tough muscle along the side is removed. Dip each scallop in melted butter, then place scallops on a baking sheet covered with foil. Season each scallop with salt, pepper and paprika.
- Broil scallops in preheated oven until cooked through (120°F internal temp) and lightly golden brown - about 6-8 minutes. (Note that the time to cook will depend on the size of scallops. Using a temperature pen is the easiest way to ensure your seafood is perfect!)
- Remove from oven and serve with salsa verde, lemon wedges and crusty bread.
Notes
It's tough to find fresh sea scallops, so frozen are work great in this recipe. Thaw in the refrigerator overnight, then dry them very well with a paper towel before seasoning and broiling.
If you're short on time, you can thaw the scallops in a bowl of cold water for 30 minutes to an hour, or until they are completely thawed. Do not use warm or hot water to thaw scallops, as this can partially cook the scallop, affecting their texture and flavor and potentially introducing food safety concerns.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipes
- Method: Bake
- Cuisine: American, Italian
TJ
Didn't know you could broil scallops! Loved this recipe. The scallops turned out great and cooked so quickly. My kids don't love seafood but they ate the salsa verde on grilled chicken fingers. It's a winner!
Christina Jolam
I'm with you, TJ - broiling sea scallops is a revelation! So glad you enjoyed the recipe. And your kids clearly have great taste, as well 😉 Thanks for your helpful comment and review!
christina toth
Scallops under the broiler👏👏
Christina Jolam
It's going to be tough to beat this one!