Description
These scallops are sweet, tender, and taste like the ocean. If you've never broiled scallops the northern Italian way, you need to start right now! This recipe only has 3 ingredients (4 if you want to add a little grated Parmigiano or Grana Padano cheese and I recommend you do). Bonus, they cook in only 4 to 8 minutes (smaller scallops cooking less time and larger scallops cooking a bit longer) meaning you can have a restaurant-quality meal on the table in less than 10 minutes.
Ingredients
Scale
- 4 large scallops on the half shell (or shucked scallops), patted dry
- 1 tablespoon extra virgin olive oil
- 1/4 cup fine breadcrumbs
- 1 to 2 tablespoons grated Parmigiano-Reggiano, Grana Padano, or Parmesan cheese (optional, but recommended)
- sea salt to taste
- parsley (optional)
- melted butter (optional)
Instructions
- Preheat the oven. Turn the oven broiler function to high.
- Dry the scallops. Pat the scallops completely dry using a kitchen towel or paper towel.
- Season and dress the scallops. Sprinkle each scallop with a little sea salt or kosher salt and fine Italian bread crumbs. Drizzle with extra virgin olive oil (and a little melted butter if desired). Sprinkle grated Parmigiano or Grana Padano over each scallop and place them onto a heat-proof oven dish.
- Broil the scallops. Place scallops on the top shelf of the preheated oven and cook them directly under the broiler for 4 to 8 minutes depending on the size of the scallops, or until the breadcrumbs and cheese become golden brown and slightly crispy. Be sure to also eat the pink-orange colored "coral" or "roe" of the scallop -- it's delicious Enjoy!
Notes
- Add a little melted butter to the scallops for extra flavor. This is especially tasty when you have also added grated cheese.
- There's no need to measure the ingredients for this recipe. Just eyeball it and if it looks right for you, then go for it.
- Make sure the scallops are dry before prepping them. Pat the scallops completely dry before adding the salt, breadcrumbs, olive oil, and cheese.
- If you can't find scallops in the shell, substitute shucked scallops. It may be difficult where you live to find scallops on the half shell or even whole scallops you need to shuck once you get them home. If this is the case for you, substitute freshly shucked or even frozen scallops. Dry them very well. Use a broiler-safe baking pan to hold the scallops. Place them about 1-2 inches apart and continue dressing the scallops.
- Serve the scallops with a little Italian or French bread. Sop up any scallops juices and oil with the bread, you won't regret it!
- Do not overcook the scallops. Unless you're pregnant, you should only need to broil the scallops to an internal temperature of 130°F/54.4°C which means, don't cook them for longer than 8 minutes.
- Repurpose or DIY the scallop shells. I always have a few scallop shells on hand which I use as a baking or broiling vessel for all kinds of things like deviled crab or shrimp. Just wash them as you would any other dish and store. You can always add them to the table to hold salt or other condiments for an ocean-themed dinner party. Or you can use them to make name cards or place cards.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Fish + Seafood
- Method: Oven Broiler
- Cuisine: Italian
Nutrition
- Serving Size: 2 Scallops
