Broiled Scallops Recipe
This Broiled Scallops Recipe is one of my favorite ways to make an easy seafood dinner. With just scallops and butter, they’re ready in minutes and come out tender, buttery, and full of fresh flavor every time. If you’ve never cooked scallops at home, this is a great place to start.
I love keeping this recipe simple because good sea scallops don’t need much. A little butter is all it takes to let their naturally sweet flavor shine. They’re elegant enough for a special occasion but quick enough for a weeknight dinner or a cocktail party appetizer.
If you enjoy easy seafood recipes, be sure to try my Stuffed Flounder and Keto Shrimp too.
Why You’ll Love This Recipe
- Ready in about 10 minutes
- Only 2 simple ingredients
- Tender and buttery every time
- Naturally low carb and gluten-free
- Great for weeknight dinners
- Restaurant-quality at home
- Easy enough for beginners
Before You Get Started
- Pat the scallops completely dry with paper towels so they brown instead of steam.
- Use large sea scallops rather than bay scallops for best results.
- Preheat the skillet under the broiler before adding the butter and scallops.
- Avoid overcooking. Scallops cook quickly and stay tender when removed just before they’re fully done.
Ingredients
- Sea scallops – Fresh or thawed frozen scallops both work well.
- Salted butter – Butter adds flavor and helps the scallops brown. If you have unsalted butter, or prefer to use olive oil, just add a pinch of salt.
See the recipe card for quantities.
How to Make Broiled Scallops
Step One: Place a cast iron skillet under the preheated broiler for 5 minutes to preheat.
Step Two: Carefully add the butter to the hot skillet and let it melt. This will only take a few seconds with a hot pan.
Step Three: Arrange the thawed and dried or fresh scallops in a single layer and return the skillet to the broiler. Broil for 2 minutes, flip, then broil another 2 minutes.
Step Four: Remove once the scallops reach about 115°F. They’ll continue cooking from the residual heat to about 125°F. Serve immediately with the melted butter from the pan.
Top Tip💡
The biggest mistake people make is overcooking scallops. Pull them from the broiler just before they’re fully cooked; they’ll finish cooking from the residual heat and stay much more tender.
Variations
- Garlic Butter – Add minced garlic to the butter.
- Lemon Butter – Finish with fresh lemon juice and lemon zest.
- Herbs – Sprinkle with fresh parsley, chives, or dill.
- Spicy – Add a pinch of cayenne or crushed red pepper flakes.
- Parmesan Topping – Sprinkle toasted Parmesan breadcrumbs over the cooked scallops just before serving.
Be sure to check out this Butter Poached Salmon for a fun and flavorful seafood dish!
Equipment
You’ll need a cast iron or oven-safe skillet, tongs, and an instant-read thermometer.
Storage
Scallops are best served immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid making them tough or rubbery.
Common Questions
Yes. Just thaw them completely and pat them very dry before broiling.
Sea scallops are much larger and work best for broiling. Bay scallops cook much faster and may overcook using this method.
They should be opaque throughout and reach about 125°F after resting. The centers should still be tender, not rubbery.
Yes, as long as it’s broiler-safe, although a preheated cast iron skillet gives the best sear.
They’re delicious with roasted asparagus, cauliflower mash, sautéed spinach, rice, pasta, or a simple green salad.
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Broiled Scallops Recipe
Ingredients
- 1 lb scallops
- 4 oz salted butter
Instructions
- Preheat a large skillet in the broiler for 5 minutes.
- Add butter to the skillet.
- Once the butter is melted, add the scallops to the pan. Return to the broiler.
- Cook for 2 minutes then flip and cook for another 2 minutes.
- The scallops are done when the internal temperature reaches 125°F. Since they continue cooking when removed from the broiler it is best to remove them at 115°F.
Nutrition
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Originally Published March 25, 2024. Revised and republished July 23, 2026.
