Broiled Scallops – East Coast Style

by Charlie ~ October 26th, 2009. Filed under: East Coast Recipes, Scallops | Print Print

Broiled Scallops

When selecting scallops to broil, always insist on fresh dry sea scallops. There is no added moisture or other additives like those commonly found in the grocery store–so they retain their flavor and don’t shrink when cooked.

1 1/2 lbs. scallops
1 stick of butter melted
1/2 cup grated parmesan cheese

Serves 4

Preheat broiler. Rinse and dry scallops. Roll them into the melted butter an place them close together in a shallow pan. Pour over any remaining butter over them, sprinkle with parmesan cheese, and broil for 5 minutes. And for variety, put slices of bacon on top of the cheese. Cook a little longer, until bacon is crisp.

Or…just as delicious, rinse and cut the large scallops in half or in third; then dip them in a slightly beaten egg, roll them in seasoned bread crumbs, and place in a shallow baking dish. Pour melted butter over them (tutning, so they’re coasted), and broil for 5 minutes. Serve with lemon wedges.

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