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Quick, easy and delicious, these Broiled Scallops with browned butter are sweet and tender and require just 6 ingredients!
While I love these air fryer scallops and sous vide scallops, broiling scallops is a fast way to cook a large batch all at once. You just need a wire rack and baking sheet!
You guys, these scallops are so simple to make. And the browned butter is the perfect topping! It’s rich and decadent with vanilla and bay leaf so it has amazing depth of flavor.
We’ve been loving these scallops as an appetizer, but tossing them in some risotto or pasta (like this scallop scampi) would also be amazing. For a little surf and turf, you can also pair them with this sous vide ribeye or sous vide filet mignon!
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Why this recipe works
- This recipe allows you to cook more scallops all at once compared to other methods like air frying or pan frying.
- You only need 6 ingredients to season the scallops and make the browned butter.
- While you need to salt the scallops and let them sit for 30 minutes, the actual cooking time for the scallops is just 5-10 minutes.
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What are sea scallops?
Sea scallops are large scallops that have been harvested from cold, deep waters. They differ from bay scallops which can be three times smaller and normally found in shallow bays or estuaries.
Ingredients
For the full list of ingredients and quantities, please see the recipe card below.
You’ll need 1 pound of sea scallops for this recipe. Using fresh is best, but if you only have access to frozen, just defrost them first and pat them dry.
If you can find dry scallops, which are natural scallops that don’t have any additives, go for those. Otherwise, wet scallops, which are treated in a solution, are fine. They’re usually the ones that are more readily available in grocery stores.
For the browned butter, you’ll need 4 tablespoons of unsalted butter. We're using unsalted so a salty flavor does not overpower the sweet scallops and vanilla.
The butter mixture includes fresh vanilla bean, but you can also use vanilla extract. For the best flavor, make sure it’s real vanilla extract and not artificial vanilla.
Step by step instructions
Season the scallops with salt and pepper and let them sit for 30 minutes.
Heat a broiler over high heat.
Add the butter to a skillet and cook over medium-low heat, until the butter starts to brown (about 5 minutes). Turn down the heat if it starts to burn or smoke.
Add the bay leaf and vanilla and continue to cook until butter solids become a darker caramel brown color. Remove from heat.
While the butter cooks, place the scallops on a rack on a baking sheet and place under the broiler.
Cook for 5-10 minutes, until opaque and slightly firm to the touch. Serve with the browned butter.
Expert tips
- Broiled scallops will brown but they won’t get golden brown like they do with pan searing.
- You don’t need to flip the scallops, but if you’re not using a rack, you’ll need to flip them halfway through cooking.
- For easy clean up, line your baking sheet with foil.
- I recommend removing the side muscle on your scallops before cooking as it can be tough. This is just a little flap of tissue that can easily be torn away.
- Scallops cook quickly, so be sure to keep an eye on them as they broil.
- The cooking time is 5-10 minutes. Larger scallops will take closer to 10 minutes.
- When browning the butter, be careful that it doesn’t start to smoke or burn. If it does, turn down the heat.
Common questions
Yes, salting them first and letting them rest for 30 minutes draws out the moisture so they’re dry to touch. If the scallops have too much moisture, they won’t brown in the oven.
You need to set your broiler to high, which is normally 500 - 550F degrees.
Scallops will look opaque when they are done and will be slightly firm to the touch.
Since we’re not flipping the scallops, you’ll want to use a rack so they cook evenly on the bottom. If you don’t have a rack, you can just cook them directly on a baking sheet, but you’ll need to flip them over half way through cooking.
You can use frozen scallops, but you’ll need to defrost them first. Just place them in the fridge overnight and pat dry with a paper towel before salting.
You can use bay scallops but they will likely fall through the rack as they’re smaller than sea scallops. They’ll also cook much quicker.
Storage and reheating leftovers
Leftover scallops can be stored in an airtight container in the fridge for 2-3 days.
To reheat, you can warm them on a low heat in the oven or on the stovetop. Just make sure to add a little water and cover them while they reheat. This will help prevent them from drying out and getting rubbery.
What to serve with scallops
- Make it a meal by adding scallops to this Instant Pot wild rice or coconut jasmine rice.
- You can also toss them with pasta or mix them in with this black truffle risotto.
- Pair them with steak like these air fryer steak tips or this sous vide flank steak.
- For side veggies, scallops are great with air fryer broccoli or sous vide Brussels sprouts.
- Add them to a seafood platter along with this sous vide shrimp, pesto cod fish tacos and air fryer crab cakes.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Broiled Scallops
Ingredients
- 1 pound sea scallops
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 4 tablespoons unsalted butter
- ¾ inch fresh vanilla bean OR ½ teaspoon vanilla extract
- 1 bay leaf
Instructions
- Season the scallops with salt and pepper and let them sit for 30 minutes.
- Heat a broiler over high heat.
- Add the butter to a skillet and cook over medium-low heat, until the butter starts to brown (about 5 minutes). If it starts to smoke or burn, turn the heat down.
- Add the bay leaf and vanilla and continue to cook until butter solids become a darker caramel brown color. Remove from heat.
- While the butter cooks, place the scallops on a rack on a baking sheet and place under the broiler.
- Cook for 5-10 minutes, until opaque and slightly firm to the touch. Serve with the browned butter.
Expert Tips:
- Broiled scallops will brown but they won’t get golden brown like they do with pan searing.
- You don’t need to flip the scallops, but if you’re not using a rack, you’ll need to flip them halfway through cooking.
- For easy clean up, line your baking sheet with foil.
- I recommend removing the side muscle on your scallops before cooking as it can be tough. This is just a little flap of tissue that can easily be torn away.
- Scallops cook quickly, so be sure to keep an eye on them as they broil.
- The cooking time is 5-10 minutes. Larger scallops will take closer to 10 minutes.
- When browning the butter, be careful that it doesn’t start to smoke or burn. If it does, turn down the heat.
Nutrition
Beth says
This is such a great idea for cooking scallops. I think it's genius to use a wire rack so the air can circulate around the entire scallop while they're cooking.
Danielle says
It makes it so they don't get water logged in their own juices 🙂
Dana Sandonato says
This is a great way to make scallops! Love how buttery and tender they turn out.
Danielle says
Thanks!
Toni says
This is amazing! Few ingredients but packed full of flavors!
Danielle says
Definitely!
Amanda says
These scallops are great! They came out perfectly cooked, and they were super delicious with the brown butter.
Danielle says
I'm so glad to hear it!
Beth Sachs says
Such tender and juicy scallops. One of my very favourite foods!
Danielle says
So glad you liked them!