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Broiled Scallops

 Broiled Scallops
“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.”
2 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 serving equals 296 calories, 10 g fat (3 g saturated fat), 66 mg cholesterol, 506 mg sodium, 13 g carbohydrate, 1 g fiber,

2 of 2

Broiled Scallops (continued)

Nutritional Facts: 30 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.