Prep 15 mins
Cook 7 mins
This is a very basic recipe for broiled scallops that came from "Jimmy's Harborside Restaurant" in Boston years ago. Quick and easy to prepare. Serve with rice pilaf or couscous and spinach or "something green." Makes a pretty plate and is delicious. You could substitute shrimp for the scallops.
- 1 lb fresh bay scallops (frozen are fine if fresh are not available) or 1 lb sea scallops (frozen are fine if fresh are not available)
- 4 tablespoons butter, melted
- 2 tablespoons dry sherry
- 1⁄3 cup soft cracker crumbs or 1⁄3 cup breadcrumbs
- 1 dash garlic salt
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon dry mustard (optional)
- lemon wedge
- Preheat broiler. Place rack 4 to 5 inches from heat source.
- If you are using large sea scallops, slice horizontally through center.
- Add sherry to the melted butter. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange scallops in single layer.
- Combine crumbs and seasonings and sprinkle over the scallops. Drizzle remaining butter/sherry mixture over the scallops.
- Broil about 5 to 7 minutes.
- Serve hot with lemon wedges.
- Serves 3 or 4 as a main course, 6 to 8 as an appetizer.