Broiled Scallops

Name: Broiled Scallops
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters soft bread crumbs; 2 teaspoons butter; 59 milliliters vermouth or chicken broth; 1 teaspoon finely chopped fresh basil; 2 teaspoons minced fresh parsley; 1 garlic clove, minced; 2 green onions, sliced; 2 teaspoons olive oil; 0 teaspoons salt; 340 grams sea scallops; 0 teaspoons white pepper

Broiled Scallops requires approximately 25 minutes from start to finish. This recipe makes 2 servings with 268 calories, 23g of protein, and 10g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, green onions, sea scallops, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Broiled Shrimp and Scallops, Broiled Scallops Provençale, and Broiled Scallops with a Parmesan Crust.

Instructions

In a nonstick skillet, saute onions and garlic in oil until tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the scallops, parsley and basil; cook and stir over medium heat until scallops are firm and opaque.

Ingredients you will need

Scallops

Parsley

Basil

Add the vermouth or broth, salt and pepper; cook, uncovered, over medium-low heat for 1 minute.

Ingredients you will need

Salt And Pepper

Vermouth

Broth

Divide mixture evenly between two ovenproof 1-1/2-cup dishes.

Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from the heat until crumbs are golden.

Ingredients you will need

Breadcrumbs

Butter

Equipment

Frying Pan

Ingredients

Servings:

79milliliters

soft bread crumbs 2teaspoons

butter 59milliliters

vermouth or chicken broth 1teaspoon

finely chopped fresh basil 2teaspoons

minced fresh parsley 1

garlic clove, minced 2

green onions, sliced 2teaspoons

olive oil 0teaspoons

salt 340grams

sea scallops 0teaspoons

white pepper

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Pinot Noir, Chardonnay, and Chenin Blanc are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.