Broiled Scallops


Learn how to broil scallops in this easy recipe. Broiling scallops allows for a hands-off cooking approach while still achieving the same golden crust you would get when searing.

Broiled Scallops
Photo: Jennifer Causey
Active Time:
5 mins
Total Time:
15 mins

What Type of Scallops Should I Use?

We use sea scallops for this recipe, which are larger in size than bay scallops. There are two types of scallops sold at grocery stores and seafood markets: bay scallops and sea scallops. Bay scallops are found in shallow waters and bays along the East Coast and are small in size, most measuring 1/2 inch in diameter. Sea scallops are found in deep, cold ocean waters around the world and are larger in size, with some as big as 2 inches in diameter.

Sea scallops are typically creamy off-white or a light pink hue. When shopping, look for scallops that are about the same size and thickness so that they cook evenly in the broiler. Be sure to buy dry-packed sea scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

How to Prepare Scallops for Cooking

1. Locate the side muscle on each scallop. The side muscle is a chewy, tough piece of fibrous tissue found on one side of the scallop. This is what once held the scallop to the shell.

2. Pinch the piece of muscle between your thumb and forefinger. Gently tug until the muscle pulls away.

3. Pat dry each scallop to remove moisture on the surface.

For more scallop tips, check out our guide to buying and cooking scallops.

How Do You Know When Broiled Scallops Are Done?

The scallops are broiled until just opaque in the center and golden brown on top. Be sure to cook the scallops to an internal temperature of 120°F using an instant-read thermometer. This should take about 6 to 8 minutes or so depending on the thickness of each scallop.

Additional reporting by Jan Valdez


  • 1 pound dry sea scallops, tough muscle removed

  • 2 tablespoons extra-virgin olive oil

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper


  1. Preheat broiler with oven rack about 6 inches from heat source; place a baking sheet on the rack. Thoroughly pat scallops dry with a paper towel; drizzle with oil and sprinkle with salt and pepper.

  2. When the broiler is preheated, carefully remove the hot baking sheet and arrange the scallops on it, evenly spaced with at least 1 inch between them. Broil until just opaque in the center and golden brown on top, 6 to 8 minutes, depending on size.


Baking sheet

Nutrition Facts (per serving)

138 Calories
7g Fat
4g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 138
% Daily Value *
Total Carbohydrate 4g 1%
Protein 14g 28%
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Vitamin A 4IU 0%
Sodium 473mg 21%
Potassium 235mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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