Broiled Scallops

SUBMITTED BY: Gail New PHOTO BY: ruth

"My husband thinks these scallops are better than any we have found in any restaurant."

PREP TIME	5 Min
COOK TIME	8 Min
READY IN	13 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice

READ REVIEWS (189)

DIRECTIONS

Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

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REVIEWS

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Reviewed on Dec. 25, 2003 by Dora

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!

20 users found this review helpful

Reviewed on Dec. 4, 2003 by Rebecca

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!

16 users found this review helpful

Reviewed on Jun. 11, 2006 by IMVINTAGE

The only changes I made to the recipe was using Old Bay for the garlic salt & sprinkling just a bit more lemon juice on top before serving them. Very good & very easy...I actually think this rated higher than a four but not quite a five. I wasn't in the mood for pasta so I served these w/ a steamed artichoke (also dipped in the butter), lemon pepper zuchinni & sauteed mushrooms w/ white wine. Pinot Grigio went really well this meal.

12 users found this review helpful

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