Broiled Scallops Recipe

Scallops: Fresh scallops are the star of this dish, providing a tender and sweet seafood flavor.

Olive oil: Used to coat the scallops and help them brown under the broiler.

Garlic powder: Adds a subtle garlic flavor without overpowering the delicate taste of the scallops.

Paprika: Provides a mild, smoky flavor and a beautiful color to the scallops.

Salt: Enhances the natural flavors of the scallops.

Black pepper: Adds a touch of heat and depth to the dish.

When preparing scallops, ensure they are thoroughly dried with a paper towel before coating them with the olive oil mixture. This step helps achieve a better sear and prevents excess moisture from steaming the scallops during the broiling process.

• fresh scallops - Substitute with shrimp: Shrimp has a similar texture and flavor profile, making it a good alternative for broiling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, suitable for broiling.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat, enhancing the dish's flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, which can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, offering a subtle change to the dish.

• Allow the scallops to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled scallops to an airtight container. If you have a vacuum sealer, use it to remove as much air as possible.
• Store the container in the refrigerator if you plan to consume the scallops within 2-3 days. For longer storage, place the container in the freezer.
• If freezing, consider portioning the scallops into smaller containers or freezer bags. This allows you to thaw only what you need.
• Label the containers with the date to keep track of freshness. Frozen scallops can be stored for up to 3 months.
• When ready to reheat, thaw frozen scallops in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the scallops in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes.
• Avoid microwaving the scallops as it can make them rubbery and overcooked.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the scallops on a baking sheet lined with parchment paper.
  3. Cover the scallops with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the scallops in the skillet and cover with a lid.
  4. Cook for about 2-3 minutes on each side, or until they are heated through.

• Microwave Method:

  1. Place the scallops in a microwave-safe dish.
  2. Add a splash of water or broth to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the scallops in a steamer basket over the simmering water.
  3. Cover and steam for about 3-5 minutes, or until they are heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the scallops in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 15-20 minutes.
  4. Remove from the bag and serve immediately.

• Broiler: A high-heat cooking element in your oven used to cook the scallops quickly and give them a nice browned finish.

• Mixing bowl: A large bowl used to combine the scallops with the olive oil and seasonings.

• Baking sheet: A flat metal tray used to place the scallops in a single layer for broiling.

• Tongs: A utensil used to turn the scallops halfway through the broiling process.

• Measuring spoons: Tools used to measure out the olive oil, garlic powder, and paprika accurately.

• Spatula: A flat tool used to help remove the scallops from the baking sheet once they are cooked.

• Oven mitts: Protective gloves used to handle the hot baking sheet safely.

Pre-measure ingredients: Measure out olive oil, garlic powder, paprika, salt, and black pepper before starting to save time during preparation.

Use a broiler-safe pan: Ensure your baking sheet is broiler-safe to avoid transferring scallops to another dish, saving cleanup time.

Prep scallops in advance: Clean and dry the scallops ahead of time so they are ready to be seasoned and cooked immediately.

Single layer arrangement: Arrange scallops in a single layer on the baking sheet to ensure even cooking and avoid overcrowding.