Could I be honest with you?
I really, really like scallops. However, I always do a crap job when I attempt to make them for dinner. I almost always overcook them when I try to pan sear them. If anyone has any suggestions, or a rule of thumb, please let me know! As I’ve said before, I don’t claim to know-it-all when it comes to food. Even when it comes to baking/desserts. I’m constantly learning and it’s been an adventure thus far!
Meanwhile, I found a recipe from Allrecipes.com!
Broiled Scallops
Adapted from Allrecipes.com
Makes 3 servings
You’ll need:
- 1½ pounds bay scallops
- ½ tbsp garlic salt
- ½ tbsp garlic powder
- 2 tbsp butter, melted
- 2 tbsp lemon juice
- crushed black pepper
- parmesan cheese
- old bay seasoning
Directions:
Turn broiler on. Rinse scallop and place in a shallow baking pan. Combine garlic salt, garlic powder, melted butter & lemon juice and mix well. Brush mixture onto scallops, then sprinkle crushed black pepper & parmesan (use as much as you’d like!). Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven, sprinkle old bay seasoning and serve with extra melted butter on the side for dipping.
Easy peasy! It was great atop rice pilaf & a side of vegetables! Glad I finally found a scallop recipe I didn’t screw up! But I still want to pan sear them better…so please share any tips you know! :)
{ 2 comments… read them below or add one }
I’m no expert on scallops. In fact, up until last summer I hated them. Then a friend of ours had us over for a bbq and she grilled sea scallops. She urged me to try them and I fell in love immediately.
I made them once a week after the bbq, the same way she told me she made them and they came out great. Remember, this was on a gas grill, and I haven’t made them on the stove top.
I remember her saying to get the grill to about 300 (I grilled them on one of those fish/veggie grilling racks with the holes in it you place on top of the grill) and watch the scallops so they don’t get over done. This took between 2 1/2 to 3 minutes on each side. They were brushed with melted butter and canjun seasoning.
They came out perfect.
A few recipes I have seen where people made them on the stove were done in cast iron pans so that the outside would sear quickly while not over cooking the scallop itself.
Haven’t tried the stove top yet myself.
Pam
@Pam – Thank you for the tips! I’ll try a cast iron pan next time I make them as I do not have a gas grill. So unfortunate. Haha!