Scallops
Broiled scallopsScallops by the best everyday methods and appliances.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prepping Scallops for the Broiler
Pat scallops thoroughly dry with paper towels — surface moisture causes steaming instead of browning. Remove the small side muscle from sea scallops by pulling it off. Rinse briefly under cold water, then pat dry again. Arrange in a single layer in a rimmed, broiler-safe pan with no crowding or overlapping. Drizzle with melted butter and a squeeze of lemon juice, season as desired. Keep an instant-read thermometer nearby to check doneness.
- 2
Broiling Scallops: Timing and Doneness Cues
Set broiler to high and preheat at least 5 minutes. Position rack 4 to 6 inches from the element. Arrange scallops in a single uncrowded layer and broil without flipping for 4 to 8 minutes. Bay scallops finish closer to 4 minutes; large sea scallops may need 7 to 8. Start checking at 4 minutes if scallops are small or your broiler runs hot. Do not walk away. Done when tops are golden and lightly caramelized, edges look opaque and set, and the center is no longer glassy or translucent. Heavy liquid pooling means the scallops were not dried well enough or the pan is overcrowded.
- 3
Doneness and Serving
Check doneness with an instant-read thermometer in the thickest part. Target 130°F; pull no lower than 120°F since scallops carry-over cook after leaving the broiler. Overcooked scallops go rubbery fast, so pull early if in doubt. Serve immediately — no resting needed. Spoon pan juices or melted butter over the top and finish with a squeeze of lemon. Key mistakes: not drying scallops before cooking, overcrowding the pan, and leaving them under too long. If the tops brown before the center heats through, move the rack down an inch or two next time.
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