Lemon-Parsley Broiled Scallops

  • Yield 4 servings

Make sure not to overcook the scallops.


1 pound sea scallops
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon olive oil
2 teaspoons minced parsley
1 teaspoon grated lemon zest
2 cloves garlic, minced
1/2 teaspoon freshly ground pepper


  1. Place the scallops in a shallow 2 1/2-quart baking dish. Combine the lemon juice, water, olive oil, parsley, lemon zest, garlic and pepper in a bowl and mix well. Pour over the scallops. Marinate, covered, in the refrigerator for 10 to 15 minutes.
  2. Uncover the scallops. Broil 5 1/2 inches from the heat source for about 6 minutes; stir well. Broil for 6 minutes longer or until the scallops are tender.

Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston 2007)



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