- 2 green onions, sliced
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 12 ounces sea scallops
- 2 teaspoons minced fresh parsley
- 1 teaspoon finely chopped fresh basil
- 1/4 cup vermouth or chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/3 cup soft bread crumbs
- 2 teaspoons butter
- 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 two ovenproof 1-1/2-cup dishes. Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from the heat until crumbs are golden. Yield: 2 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Broiled Scallops
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"These were moist and delicious. I changed it using dried herbs which I had in the house. Also didn't use any onions. Put some grated Parmesan cheese on top. Loved it!"
"A little bland, could use more spices."
"My husband and I both really liked this! Yummy!"
"I used scallop pieces since they were on sale. Since I was worried that the bread crumbs would get soggy, I put just the scallops into a 9" pie plate and topped with the bread crumbs. I then added a little bit of lemon juice and reduced the sauce while the scallops broiled, and then we each spooned on the sauce as desired. Yum."