My husband thinks these scallops are better than any we have found in any restaurant.
TOP REVIEWS FROM ALLRECIPES:
The first time I made this I followed the recipe exactly, and it was excellent. The second time, however, it was OUT OF THIS WORLD making the following changes: Instead of broiling, melt the butter in a saucepan over med/high heat. Add the remaining ingredients (except the lemon) and sautee the scallops for approx two minutes on each side. Pour the scallops and the sauce over pilafed rice, squeeze fresh lemon juice over the top, and garnish with a little parsley and a tiny bit of paprika for color. My fiance says this is the best seafood recipe I have ever made!
I have made this recipe over a dozen times. It’s the best. One suggestion, mix the liquid ingredients all together and then brush on scallops. Then sprinkle with crushed black pepper and parmesan. It’s great for a weekend meal as well as for company. thank you to the original subscriber!
Absolutely excellent! Only limited by the quality of scallops used. We used cheap-o Sam’s frozen scallops because that is what we had on hand..similar to another reviewer, and they still turned out good. (I halved the garlic salt and added garlic powder as another reviewer recommended). My husband often eats scallops when we eat out, and can vouch for the great taste of this unassuming recipe. I rate it 5 for ease and he rates it 5 for taste. A winner!
Ingredients
Avocado oil spray
1 1/3 cups grated Parmesan
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
Avocado oil spray
1 1/3 cups grated Parmesan
1/2 teaspoon kosher salt (can omit to lower sodium content)
1/4 teaspoon black pepper
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper, heaping
6 tablespoons unsalted butter, melted
2 lb. extra large sea scallops, 12-16 per lb.
Instructions
Line a rimmed baking sheet with foil for easy cleanup. Fit the baking sheet with a roasting rack (I use a cooling rack) and spray the rack with avocado oil.
Place an oven rack 6 inches below the heating element (usually this means the second rack from the very top of the oven), then heat the broiler on high (500 degrees F).
In a shallow bowl, mix the grated Parmesan with the salt (if using), black pepper, garlic powder and cayenne pepper.
Place the melted butter in another shallow bowl.
Rinse the scallops and pat dry with paper towels. If they have a small, crescent-shaped muscle attached to their side, use your fingers to remove it (it gets tough when cooked).
Dip each scallop in the melted butter, then dredge it in the Parmesan mixture, turning to coat.
Place the coated scallops on the prepared roasting rack. Lightly spray with avocado oil. Broil, 6 inches from the heating element, until cheese is golden brown and scallops are cooked through – white and moist in the middle – 6-10 minutes. Exactly how long to broil will depend on the size of the scallops. I used colossal scallops – there were 13 per lb. – and they needed 10 minutes under the broiler. Start checking after 6 minutes. There’s no need to turn the scallops, but do rotate the baking sheet midway through broiling.
Serve the broiled scallops immediately.
From: allrecipes