Broiled Sea Scallops

These broiled sea scallops make a great presentation when entertaining or just a quick seafood meal. I serve it with roasted red potatoes and buttered brussels sprouts.

The meal was inspired by one of my go-to restaurants in Lake George, N.Y. called The Lobster Pot. It’s a great place for families, dates or friends to have a good meal, people watch from their outdoor deck while sipping cocktails and just relax after a long day on the water.

Broiled Sea Scallops
by Michelle Maskaly, The Adirondack Chick

1 pound sea scallops
1 1/2 tablespoons olive oil
4 cloves of garlic (chopped)
1 cup white wine
2 tablespoons butter (melted)
1 teaspoon paprika
1/2 teaspoon fresh ground pepper
1/4 salt

I like to use a square, disposable cake pan so I don’t I can just throw it out afterward, but you can also use a wide baking dish, just make sure it’s high enough that the liquid will not spill out.

Combine the melted butter, chopped garlic, wine, olive oil in a dish. 

Add in the scallops and top with paprika, fresh ground pepper and salt. My measurements on the seasonings are suggested amounts, but customize it to fit your preferences. Stir gently.

Place under the broiler for about 10 minutes, remove and serve immediately.

I served it in individual bowls with a side of veggies and roasted potatoes, but you can also serve it over brown rice, or toast.


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