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Broiled scallops stacked on a plate.

Broiled Scallops

These easy broiled scallops come together in 20 minutes or less!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 scallops
Calories 62kcal
Author Ashley C.


  • 6 tablespoons melted unsalted butter
  • 2 tablespoons lemon juice freshly squeezed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound sea scallops fresh or frozen then thawed and dried very well
  • Freshly minced parsley and lemon wedges for serving


  • Preheat your oven to broil and place your oven rack in the middle.
  • Stir the melted butter, lemon juice, garlic powder, salt and pepper together in a medium bowl.
  • Place a sheet of tin foil on a medium sheet pan then arrange the scallops on the sheet pan and drizzle half of the sauce on top.
  • Broil for 6 minutes then remove the pan from the oven and drizzle the remaining sauce on top.
  • Broil for another 1 to 4 minutes or until the tops are golden brown and the scallops are cooked through.
  • Serve with freshly minced parsley and lemon wedges, if desired.


Storing: Broiled scallops are best served immediately. If you happen to have any leftovers store them in an airtight container in the refrigerator for up to 24 hours. This recipe is not freezer-friendly and scallops do not freeze well therefore freezing is not recommended.
Reheating: To reheat leftover scallops, place them on a baking sheet and broil for about 30-60 seconds or until warmed through. You can also reheat them in the microwave, but they may become slightly tough.


Calories: 62kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 197mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg