Broiled Scallops Recipe

4.5 5 6
Broiled Scallops Recipe
Broiled Scallops Recipe photo by Taste of Home
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Broiled Scallops Recipe

Read Reviews
4.5 5 6
Publisher Photo
“As empty nesters, my husband and I have found these scallops are perfect for two,” Susan Coryell confirms from Huddleston, Virginia. “There are never any leftovers.”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Broiled Scallops in Light & Tasty October 2005, p13

Nutritional Facts

5 ounce-weight: 296 calories, 10g fat (3g saturated fat), 66mg cholesterol, 506mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 very lean meat, 2 fat, 1 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Broiled Scallops in Light & Tasty October 2005, p13

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Reviews forBroiled Scallops

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MY REVIEW
ppolen User ID: 1614953 237445
Reviewed Nov. 15, 2015

"I've been looking for a good scallop recipe for awhile now--I finally found one! I used bay scallops, since that was all I could find. Also, since I too feared the breadcrumbs would get soggy, I reduced the sauce with fresh lemon juice & drizzled over the finished dish."

MY REVIEW
mrsh318 User ID: 3583996 214342
Reviewed Dec. 8, 2014

"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!"

MY REVIEW
cookingqueen493 User ID: 6557105 65923
Reviewed Mar. 13, 2012

"A little bland, could use more spices."

MY REVIEW
pcox1 User ID: 6542495 66578
Reviewed Mar. 3, 2012

"My husband and I both really liked this! Yummy!"

MY REVIEW
jmkasprak User ID: 2880256 61804
Reviewed Mar. 31, 2011

"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."

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