Broiled Scallops
Components:
- One pound of fresh or, if frozen, thawed scallops
- Two teaspoons of olive oil or melted butter
- Two minced garlic cloves
- One tablespoon of lemon juice
- One teaspoon of optional lemon zest
- 1/4 teaspoon of optional, color-enhancing paprika
- To taste, add salt and freshly ground black pepper.
- Finely chopped fresh parsley (for garnish)
Directions:
To prepare the scallops, rinse them in cold water and use paper towels to pat dry. For them to broil well, they must be well dried.
Preheat the Broiler: Put the broiler on high in your oven and give it five minutes to preheat.
Prepare the Broiling Dish: To keep a baking dish or broiling pan from sticking, lightly coat it with cooking spray or butter. Place the scallops on the dish in a single layer.
To season the scallops, combine the melted butter (or olive oil), paprika, lemon juice, optional lemon zest, minced garlic, salt, and pepper in a small bowl.
Cover the scallops with the mixture, ensuring that each one is thoroughly coated.
To broil the scallops, set the dish four to six inches away from the heat source.
The scallops should be opaque, firm to the touch, and have a hint of browning on top after 5 to 7 minutes of broiling. A slight caramelization should be visible around the edges.
When the scallops are done, take them out of the broiler and sprinkle them with some fresh parsley.
Serve right away, maybe with rice, a light salad, or a side of veggies.
Advice: The scallops can get rubbery if they are overcooked. When finished, they should only be opaque in the middle.
Before broiling the scallops, you can top them with grated Parmesan for added taste.
Savor your scallops after grilled!