Best Broiled Sea Scallops Recipes

BROILED SEA SCALLOPS WITH ORANGE-BUTTER SAUCE

Steps:

• Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well, and refrigerate for 1 hour.
• If using wooden skewers, soak the skewers in water for at least 1/2 hour.
• Meanwhile, place the orange juice in a saucepan, and cook over high heat until it is reduced by half.
• Add the butter, tomatoes and coriander, and cook briefly until the combination is well blended. Season with salt and pepper. Keep warm.
• Heat a broiler or a grill until it is quite hot.
• Divide the scallops into four equal batches, and place them on 4 skewers. Brush with the marinade.
• Place the skewers on the grill or under the broiler, and cook about 4 minutes. Turn the skewers, and cook for 4 more minutes on the other side.
• Serve immediately with the orange-butter sauce.

HONEY BROILED SEA SCALLOPS

Steps:

• 1. Combine lime juice, oil, honey,soy sauce, and ginger.
• 2. Add scallops and toss to coat; cover and refrigerate 1 hour, stirring occasionally.
• 3. Remove scallops from marinade, reserving marinade.
• 4. Place scallops in a shallow baking pan that has been sprayed with a non-stick coating; broil 4-6 inches from source of heat 2-3 minutes.
• 5. Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.
• 6. sprinkle with sesame seeds; serve immediately.

MORTON'S OF CHICAGO BROILED SEA SCALLOPS WRAPPED IN BACON

Steps:

• Cook bacon until half done. Wrap each scallop with bacon strip. Slide three scallops onto skewer, leaving 1-inch gap between each. Brush scallops lightly with melted butter. Place in broiler in buttered pan for 8 minutes, 4 minutes on each side. Remove skewers and serve with apricot chutney (marmalade, horseradish and pepper mixture).

BROILED SEA SCALLOPS

Steps:

• In a medium bowl, mix vermouth, oil, garlic, salt and parsley. Add the scallops and stir. Marinate, covered, in the refrigerator for 1 hour.
• Preheat broiler.
• Toss melted butter with bread crumbs.
• Spoon marinade and scallops into a baking dish or 4 individual ramekins. Place 2" from heat and broil 3 minutes. Turn scallops and sprinkle with bread crumbs and paprika and broil for another 3 minutes.

MORTON'S BROILED SEA SCALLOPS WITH APRICOT CHUTNEY

Steps:

• To prepare chutney:.
• Place peppercorns on cutting board. Crush them by pressing down on them with bottom of heavy saucepan.
• In fine-mesh sieve or another sieve lined with cheesecloth, strain horseradish for 2 to 3 minutes.
• Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
• In small bowl, whisk preserves until smooth. Whisk in strained horseradish and crushed peppercorns. You will have more chutney than you need for this recipe. Refrigerate leftovers up to 3 days.
• To prepare scallops:
• Preheat broiler and position rack 2 to 3 inches from heating element. Lightly brush small baking sheet with a thin layer of the butter and spread scallops on baking sheet.
• Broil scallops 3-5 minutes, or until golden brown. Turn once for even browning. Try to cook them just until they are translucent in the center, or medium done; do not overcook.
• Crisscross 2 spinach leaves on each of 6 small plates and put 2 scallops on top of the leaves.
• Top each scallop with a generous 1/4 teaspoon apricot chutney. Serve immediately.

BROILED SEA SCALLOPS

Steps:

• Preheat the broiler and melt the butter on stove or in microwave. Finely chop the garlic cloves, and add to butter. Stir in the Madeira. Place 2/3 of the sauce on bottom of oven proof glass baking dish. Place scallops in single layer over sauce. Season with salt and pepper. Lightly "dash" scallops with paprika and parsley. Pour remaining sauce over scallops. Squeeze half of the juice from lemon over scallops. Broil for 7-8 minutes... but don't over cook, else they'll get tough. Remove, and plate. Pour sauce over scallops, and squeeze remaining juice from lemon over scallops.