Parmesan Crusted Broiled Scallops

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4

    • About This Recipe

    “Crusty scallops–excellent!From Cooking Light.”

    Ingredients

  • 1/3 cupfinely crushed onion flavoured melba toast, about 9
  • 1tablespoongrated parmesan cheese
  • 1tablespoonminced fresh parsley
  • 1/4 teaspoonpaprika
  • 1 1/2 lbssea scallops
  • 1tablespoonbutter, melted
  • lemon wedge

    • Directions

  • Place the broiler pan on the second rack position to keep the scallops from burning.
  • Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
  • Brush scallops with butter.
  • Add scallops to bag, seal and shake to coat.
  • Place scallops on a broiler pan coated with cooking spray.
  • Broil 10 minutes or until done.
  • Serve with lemon wedges.

    • Reviews

  • “Great stuff!I gave all the scallops a healthy spritz of fresh lemon juice before doing anything else with them, I do that with almost all fish or seafood before cooking it, just a little quirk I have. We also used Italian seasoned breadcrumbs instead of the Melba toast.Other than that, the recipe was made as directed, and we thought it was quite scrumptious, even 3 year old La Princessa ate all of hers. Thanks! :)”

  • “Since my wife is not fond of scallops, I made this recipe withShrimp ( large prawns ).They were fantastic!”

  • “I am on a low carb diet so instead of using melba toast I mixed 6 large pork rinds with 3 tbsp French’s french fried onions.I pulsed them a few times in the food processor and used that as my breading.These scallops were so delicious.I served them over a nice spinach salad.Thank you!”

  • “Great simple recipe! I used some baked ‘high fiber’ wheat thins instead of melba and it was wonderful. Also used bay scallops so my cooking time was signifcantly less (6 1/2 minutes). On the broiler pan I put some brocoli that I had coated in veg oil, salt and pepper and it cooked right along w/ the scallops. I mixed eveything in a bowl instead of a plastic bag. Served on top of pasta. Yum and easy – thanks!”

  • “Very quick and easy to make, and a good basic starting point. We found this a little bland, but it would be easy to jazz it up with some more herbs, red pepper flakes or something like cayenne pepper. I don’t have a broiler pan, so I did these on a cookie sheet. Unfortunately, that made the bottoms come out a little soggy.Next time I will put a rack on top of the cookie sheet and do them that way to keep ’em crispy.Also, don’t put any extra breading on the sheet with your scallops, it’ll burn!The breaded scallops turned golden, but any extra on my sheet turned black as can be. Thanks, I’ll give these another try with a little more spice. Super easy!”

  • “Easy and very good recipe.We really enjoyed it”

  • “My DH and I are big seafood fans and always looking to change it up a bit.Well, this did the job.Crusty, tender, flavorful.This is a keeper!”

  • “These were excellent.Scallops fresh from the coast, and this was an easy way to prepare them.I subbed panko for the melba toast, and I did use additional butter and breadcrumbs, and they were done in about 8 minutes.Served with risotto, roasted broccoli, and a spinach salad.Thanks for sharing!”

  • “So easy and very tasty. I used Bay Scallops and served as a side dish to gnocchi. Wonderful, thank you very much!”

  • “Easy and light – just what we need to have a healthy, somewhat fancy meal on busy nights. We just use garlic and herb breadcrumbs with the parmesan and dried parsley, and they still turned out great!”

  • “This recipe was a lifesaver, I was going to grill scallops and shrimp but the burner on my grill went out.These came out great, cook time is right on, and dinner was saved, Thanks Derf!”

  • “VERY good!We really liked the melba toast as the crust on this.Super simple to make and the lemon is a MUST!Will definitely make again.”

  • “My husband declared this ‘gourmet food’ and we both really loved the scallops.I didn’t have a broiling pan, so I put tinfoil on a baking sheet and heated it up in the oven before I put the scallops on (so the bottoms would get done, too.)I had to move the scallops down another shelf because they started to burn on top after a few minutes.Next time I would pour thebutter over all the scallops and then roll them individually in the crumb mix.”

  • “I prefer pan seared then roll in butter, toasted bread crumb, smoked paprika, and parsley mix.”

  • “I prefer pan seared for the caramelization.”

  • “These were edible…that’s all.I wouldn’t make again.”

  • “I usually deepfat fry scallops, but found this recipe and decided to try it.It is wonderful!!I did use breadcrumbs instead of the melba toast, only because I didn’t have the melba toast.I did use a baggy to put the scallops in and then the butter.Once I squished the butter all over the scallops I put in the breadcrumb mixture.Once the scallops were cooked I did drizzle over a lemon butter mixture and they were delicious!!Had them with homemade baked mac/cheese and broccoli for a veggie.Certainly a keeper….Toni”

  • “The price of scallops was crazy so I used this exact recipe but with shrimp. I LOVE scallops and as soon as the price is more manageable I will be making this with them but for now the shrimp were wonderful. So easy and so good, thanks for posting.”

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