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Broiled Scallops

These quick scallops are perfect for two. They look as if they were prepared in a fancy restaurant. —Susan Coryell, Huddleston, Virginia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 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 2 ovenproof 1-1/2-cup dishes. Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from heat until scallops are firm and opaque and bread crumbs are golden brown.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
5 ounces: 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.

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Average Rating:
  • echarest
    Mar 17, 2021

    No comment left

  • ppolen
    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.

  • mrsh318
    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!

  • cookingqueen493
    Mar 13, 2012

    A little bland, could use more spices.

  • pcox1
    Mar 3, 2012

    My husband and I both really liked this! Yummy!

  • jmkasprak
    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.

  • mrs_h
    Feb 27, 2009

    No comment left