There’s something quietly elegant about a plate of perfectly cooked scallops. They need very little fuss, and when paired with butter and parmesan, the result is pure comfort with a touch of luxury. These broiled scallops are my go-to when I want a special seafood dinner without being stuck in the kitchen all night. The parmesan crisps up beautifully under the broiler, giving the scallops a golden, savory crust while keeping the inside soft and tender.
Why I Love Making These Scallops
I’ve cooked scallops just about every way — seared, grilled, even wrapped in bacon — but broiling has a certain ease that’s hard to beat. It’s quick, it’s clean, and the flavor payoff is big. What I love most is how the butter soaks into the scallops while the parmesan forms that delicate crust. You get this balance of creamy, crisp, and tender in every bite.
Scallops cook fast, which makes them perfect for last-minute dinners or when friends drop by unexpectedly. And because they already taste sweet and briny on their own, they don’t need a complicated sauce to shine.
What I Use in My Kitchen
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Extra-large sea scallops (not bay scallops — they’re too small for broiling)
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Melted unsalted butter for that rich base
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Finely grated parmesan cheese — the finer, the better for a crisp coating
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Garlic powder and cayenne for just enough kick
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Kosher salt and black pepper for balance
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A light spray of avocado oil to help everything crisp evenly
I’ve tried different cheeses before, but parmesan gives the best crunch without overpowering the delicate flavor of the scallops.
How I Cook Them
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Prep the coating: I mix parmesan with garlic powder, cayenne, salt, and pepper in a shallow bowl. In another bowl, I keep the melted butter ready.
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Dry the scallops: This is crucial. Patting them dry makes sure the butter and coating actually stick and the scallops don’t steam instead of broil.
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Dip and dredge: Each scallop takes a quick dip in butter, then gets coated in the parmesan mixture.
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Arrange for broiling: I place them on a greased rack so the heat can circulate evenly. A quick spray of avocado oil on top gives that extra golden finish.
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Broil: About 6 inches from the heating element, I let them broil until the tops are golden and crisp.
This usually takes just a few minutes — and once you see the tops bubbling and turning golden, it’s time to pull them out.
A Few Tips from My Kitchen
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Don’t overcook. Scallops turn from perfect to rubbery fast. They’re done when the center is opaque and still moist.
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Keep the broiler preheated. A hot broiler helps the parmesan crisp before the scallops overcook.
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Patting dry is key. Extra moisture is the enemy of a good crust.
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Work quickly. Once coated, get them under the broiler right away so the butter doesn’t soak through too much of the parmesan.
Make-Ahead Notes
Scallops are best cooked fresh, but you can prep everything ahead. I usually have the parmesan mixture and melted butter ready to go. When it’s time to cook, it’s just dip, dredge, and broil. If using frozen scallops, I thaw them overnight in the fridge and make sure they’re completely dry before cooking.
How I Like to Serve Them
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Over a bed of rice with a drizzle of the melted butter from the pan
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Alongside roasted green beans or asparagus for a crisp, fresh contrast
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With a simple lemon wedge on the side to brighten the flavors
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As an appetizer with a sprinkle of parsley for a touch of color
If I’m making these for guests, I like serving them on a warm platter right out of the oven so that buttery aroma hits the table first.
Storage Tips
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Fridge: Store any leftover scallops in an airtight container for up to two days.
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Reheat: Warm gently in a skillet or oven. Avoid microwaving — it dries them out.
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No freezing after cooking: Scallops lose their tender texture when frozen after they’re cooked.
FAQs
How do I know when the scallops are done?
They should be opaque in the center and lightly browned on top. The inside should stay moist, not dry.
Can I use bay scallops for this recipe?
No. Bay scallops are too small and will overcook before the parmesan crisps up properly.
What can I use instead of parmesan?
You could try pecorino romano, but it’s saltier, so use less. Parmesan is best for that balanced crust.
Can I add herbs to the coating?
Yes. A touch of dried parsley or thyme blends nicely with the butter and cheese.
Broiled Scallops with Butter and Parmesan
These broiled scallops are coated in melted butter and Parmesan, then broiled until golden and crisp on the outside while staying tender inside.
Ingredients
- Avocado oil spray
- 1⅓ cups grated Parmesan cheese
- ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon of another salt)
- ¼ teaspoon black pepper
- 1½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- 6 tablespoons unsalted butter, melted
- 2 pounds extra-large sea scallops (about 12–16 per pound)
Instructions
- Line a broiler-safe baking sheet with foil for easy cleanup, then set a roasting rack on top and lightly spray it with avocado oil. Position an oven rack about 6 inches from the heating element and preheat the broiler to high.
- In one shallow bowl, combine Parmesan cheese, salt, black pepper, garlic powder, and cayenne pepper. Pour the melted butter into a separate shallow bowl.
- Rinse the scallops gently and pat them dry with paper towels. If a small side muscle is attached, remove it — it can get tough when cooked.
- Dip each scallop into the melted butter, then roll it in the Parmesan mixture so it’s fully coated. Arrange the coated scallops on the prepared rack and lightly mist the tops with avocado oil.
- Place the baking sheet under the broiler and cook until the cheese is golden and the scallops are opaque in the center. This usually takes 6 to 10 minutes, depending on their size. Rotate the baking sheet halfway through for even browning. Serve right away while they’re warm and buttery.
Notes
- Cooking time depends on scallop size — start checking at 6 minutes. Larger scallops may take closer to 10.
- There’s no need to flip them during cooking.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave at 50% power. Freezing isn’t recommended.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 454Total Fat 31gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 12gCholesterol 121mgSodium 1517mgCarbohydrates 12gFiber 0gSugar 0gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Broiled scallops with butter and parmesan are the kind of dish that look far more complicated than they are. A handful of ingredients, a few minutes under the broiler, and you have something golden, buttery, and satisfying. It’s the kind of seafood dish that makes a regular evening feel a little bit like a special occasion — and I love that.
