Seared scallops with watermelon salsa is a fresh and vibrant dish that blends the delicate sweetness of perfectly seared scallops with the refreshing, juicy flavors of a tangy watermelon salsa.

The contrast of textures between the tender, slightly caramelized scallops and the crisp, colorful salsa makes for an exciting appetizer or light main course.

This dish is perfect for summer gatherings, providing a balance of savory and sweet flavors that will leave your guests impressed. Easy to prepare yet elegant in presentation, this recipe is a sure winner.

Ingredients:

For the Seared Scallops:

12 large scallops (fresh or thawed)

1 tablespoon olive oil

1 tablespoon unsalted butter

Salt and freshly ground black pepper, to taste

1 tablespoon fresh lemon juice

For the Watermelon Salsa:

2 cups watermelon, diced

1/2 small cucumber, diced

1/4 red onion, finely diced

1 small jalapeño pepper, seeds removed and finely diced (optional for heat)

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

For Garnish:

Microgreens or fresh cilantro (optional)

Lime wedges (optional)

How to Make:

Prepare the Watermelon Salsa:

In a medium mixing bowl, combine the diced watermelon, cucumber, red onion, jalapeño (if using), and cilantro.

Drizzle with lime juice and stir gently to combine. Season with salt and pepper to taste. Set aside in the refrigerator to allow the flavors to meld while you prepare the scallops.

Prepare the Scallops:

Pat the scallops dry with paper towels to remove any excess moisture. This is important to achieve a nice sear.

Season the scallops generously with salt and freshly ground black pepper on both sides.

Sear the Scallops:

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully add the scallops to the pan.

Sear the scallops for about 2-3 minutes on each side, or until a golden-brown crust forms and the scallops are opaque in the center. Do not overcrowd the pan; if needed, sear the scallops in batches.

Once the scallops are seared, remove them from the skillet and squeeze fresh lemon juice over them.

Assemble the Dish:

Arrange the seared scallops on a serving platter. Spoon the watermelon salsa on top or around the scallops, depending on your presentation preference.

Garnish with microgreens or additional fresh cilantro if desired. Serve with lime wedges on the side for an extra burst of citrus.

Serve:

Serve immediately while the scallops are still warm and the salsa is chilled.

Chef’s Note:

For an extra touch of flavor, consider drizzling a small amount of balsamic reduction over the finished dish. The slight acidity of the balsamic pairs wonderfully with the sweetness of the watermelon and the richness of the scallops. If you prefer a milder salsa, you can omit the jalapeño and replace it with a small pinch of black pepper or a dash of smoked paprika for a different flavor profile.

For a variation, you can also serve this dish on a bed of mixed greens or with a side of quinoa for a more substantial meal.

Nutritional Information (per serving, based on 4 servings):

Calories: 220

Protein: 28g

Carbohydrates: 10g

Fat: 9g

Fiber: 2g

Sugar: 8g

Sodium: 350mg

Seared scallops with watermelon salsa is a light yet flavorful dish that combines the sweetness of watermelon with the savory richness of scallops. It’s a fantastic choice for a refreshing summer meal or an elegant appetizer for any occasion. The combination of fresh, seasonal ingredients makes this dish a true standout!

Scallop pasta is a luxurious yet simple dish that combines the delicate sweetness of seared scallops with the comforting texture of pasta, all enveloped in a creamy, garlicky sauce.

This dish is perfect for special occasions or when you want to indulge in a restaurant-quality meal at home. The combination of tender scallops, al dente pasta, and a rich sauce infused with garlic, lemon, and white wine creates an unforgettable flavor profile. Whether you’re a seafood lover or new to cooking with scallops, this pasta dish is sure to impress.

Ingredients:

12 large sea scallops, cleaned and patted dry

8 oz fettuccine or spaghetti pasta

2 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced

1/2 cup dry white wine (such as Sauvignon Blanc)

1/2 cup heavy cream

Zest and juice of 1 lemon

1/4 cup freshly grated Parmesan cheese

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

Red pepper flakes (optional, for a slight kick)

1 tbsp olive oil (for searing scallops)

How to Make:

Cook the Pasta: Begin by cooking the pasta according to the package instructions. Make sure to salt the water generously for enhanced flavor. Once the pasta is cooked al dente, drain it, reserving 1/2 cup of pasta water. Set the pasta aside and keep it warm.

Sear the Scallops: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, season the scallops with salt and pepper. Add the scallops to the skillet and sear them for about 2-3 minutes on each side, or until golden brown and cooked through. Be careful not to overcrowd the pan, as this can cause the scallops to steam instead of sear. Once the scallops are cooked, remove them from the pan and set them aside on a plate.

Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the white wine and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor. Let the wine reduce by about half, which should take 2-3 minutes.

Add the Cream: Once the wine has reduced, stir in the heavy cream, lemon zest, and lemon juice. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly. Season with salt, pepper, and red pepper flakes (if using) to taste. If the sauce seems too thick, you can thin it out with a splash of the reserved pasta water.

Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and toss it to coat the pasta evenly. If the sauce needs to be loosened further, add more reserved pasta water until you reach your desired consistency. Stir in the grated Parmesan cheese, allowing it to melt into the sauce and enhance its richness.

Finish the Dish: Return the seared scallops to the skillet, gently placing them on top of the pasta. Give everything a final toss, and garnish with freshly chopped parsley for a pop of color and freshness.

Serve: Plate the scallop pasta and serve immediately. You can garnish with additional Parmesan cheese or a squeeze of fresh lemon juice, if desired. Pair it with a crisp white wine like Chardonnay or Pinot Grigio for a truly indulgent meal.

Chef’s Note:

The key to perfectly seared scallops is making sure they are patted dry before cooking and using a hot pan. This ensures a golden, crisp exterior while keeping the inside tender and juicy. Don’t overcrowd the pan—if necessary, sear the scallops in batches. For added depth of flavor, you can incorporate fresh herbs like thyme or basil into the sauce. If you prefer a lighter version, swap the heavy cream for half-and-half or whole milk, though the sauce may not be as rich.

This dish is versatile, and you can swap out the scallops for other seafood like shrimp or lobster. If you’re looking for a gluten-free option, use gluten-free pasta.

Nutrition Information (per serving, 4 servings total):

Calories: 460

Protein: 28g

Carbohydrates: 38g

Fat: 25g

Saturated Fat: 12g

Cholesterol: 135mg

Sodium: 580mg

Fiber: 2g

Sugars: 3g

Scallop pasta is a sophisticated yet easy-to-make dish that combines the best of both worlds: tender seafood and creamy pasta. With its fresh lemony flavor and silky sauce, this dish is guaranteed to be a crowd-pleaser, making it ideal for date nights, dinner parties, or a special meal at home.

Scallop Risotto is a luxurious and comforting dish that brings together the delicate sweetness of scallops with the creamy texture of a well-cooked risotto.

Risotto, an Italian rice dish, is traditionally made with Arborio rice, which is stirred slowly while being gradually moistened with broth.

The rice becomes wonderfully creamy, absorbing all the flavors of the broth and ingredients, and in this version, the addition of seared scallops takes it to a whole new level. This dish is perfect for a special occasion or a cozy, elegant dinner that is sure to impress.

Ingredients:

For the Risotto:

1 1/2 cups Arborio rice

4 cups chicken or seafood broth, kept warm

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup freshly grated Parmesan cheese

2 tbsp unsalted butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

For the Scallops:

12 large sea scallops, cleaned and patted dry

1 tbsp olive oil

Salt and pepper, to taste

1 tbsp unsalted butter

1 tbsp fresh lemon juice

How to Make:

Prepare the Broth: In a medium saucepan, heat the chicken or seafood broth over low heat to keep it warm during the cooking process. This will help maintain the consistency of the risotto as you add the broth gradually.

Cook the Risotto: In a large, heavy-bottomed pan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until it becomes soft and translucent. Add the garlic and cook for an additional minute, stirring constantly to avoid burning the garlic.

Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors. If using white wine, pour it in now and stir until the wine has mostly evaporated, about 2 minutes.

Begin adding the warm broth, one ladleful at a time, to the rice mixture, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue adding the broth gradually, stirring frequently, until the rice is tender and creamy, which should take about 18-20 minutes. You may not need all the broth, so taste the rice near the end to ensure it’s cooked to your desired consistency.

Finish the Risotto: Once the rice is cooked and creamy, stir in the Parmesan cheese and butter. Season with salt and pepper to taste. Remove the pan from the heat and set it aside while you prepare the scallops.

Cook the Scallops: Pat the scallops dry with paper towels to remove any excess moisture. This ensures they sear properly. Season both sides with salt and pepper.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the scallops to the pan in a single layer, making sure they are not overcrowded. Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust and become opaque in the center. Remove the scallops from the skillet and set them aside.

Squeeze fresh lemon juice over the cooked scallops for added brightness and flavor.

Assemble the Dish: To serve, spoon a generous portion of the creamy risotto onto each plate. Arrange 3-4 seared scallops on top of the risotto and garnish with fresh chopped parsley. Serve immediately, and enjoy!

Chef’s Note:

For the best texture, it’s important to cook the risotto slowly and patiently, adding the broth in increments and stirring constantly. This allows the rice to release its natural starches, resulting in a creamy, luscious dish.

Scallops are delicate and cook quickly, so it’s important not to overcook them. The key is to sear them just until golden on both sides while maintaining their tender, juicy interior. For an extra layer of flavor, you can add a splash of white wine to the pan after searing the scallops, deglazing the skillet and incorporating the flavorful bits left in the pan into the sauce.

You can also customize the risotto by adding peas, asparagus, or other vegetables to make it even more vibrant. Alternatively, switch out the Parmesan for other cheeses like Pecorino Romano for a sharper taste.

Nutrition Information (per serving, 4 servings total):

Calories: 400

Protein: 22g

Carbohydrates: 35g

Fat: 20g

Saturated Fat: 8g

Cholesterol: 105mg

Sodium: 680mg

Fiber: 1g

Sugars: 2g

Scallop Risotto is the perfect dish to showcase the elegance of seafood while offering the comfort of a creamy, rich risotto. The combination of sweet, seared scallops with the velvety risotto creates a meal that’s satisfying and full of depth. Whether you’re preparing it for a special occasion or a dinner at home, this dish is sure to be a crowd-pleaser!

Scallop ceviche is a light, refreshing dish that highlights the delicate sweetness of fresh scallops, marinated in tangy citrus juices and seasoned with bold flavors.

Ceviche is a popular dish throughout Latin America, where fish or seafood is “cooked” in citrus juice, which firms up the proteins and creates a fresh, zesty flavor.

This recipe showcases the tender texture of scallops, balanced with the acidity of lime and lemon, combined with the crunch of fresh vegetables like cucumber, red onion, and cilantro.

Perfect as an appetizer for a summer gathering, a light lunch, or a seafood starter, scallop ceviche is easy to prepare and visually stunning. With just a few fresh ingredients, you can bring the flavors of the coast to your table in minutes.

Ingredients

1 pound fresh scallops, cleaned and sliced into thin rounds

1/2 cup fresh lime juice (about 4-5 limes)

1/2 cup fresh lemon juice (about 2-3 lemons)

1/2 small red onion, finely diced

1/2 cup cucumber, peeled and diced

1 small tomato, diced

1/4 cup fresh cilantro, chopped

1 small jalapeño, finely diced (optional, for heat)

Salt and pepper, to taste

1 tablespoon olive oil

1 avocado, sliced (optional, for garnish)

Tortilla chips or crispy plantain chips (optional, for serving)

How to Make Scallop Ceviche

Prepare the Scallops:

Start by cleaning and slicing the scallops into thin rounds. Use a sharp knife to cut them as thinly as possible, ensuring they will “cook” evenly in the citrus juice. Place the sliced scallops into a glass or ceramic bowl.

Marinate the Scallops:

Pour the fresh lime juice and lemon juice over the scallops, making sure they are fully submerged. The acidity from the citrus juices will begin to “cook” the scallops, turning them opaque in color. Stir the scallops gently to ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for about 30-40 minutes. You’ll notice that the scallops will turn from translucent to white as they marinate.

Prepare the Vegetables:

While the scallops are marinating, prepare the vegetables. Dice the red onion, cucumber, and tomato, and chop the cilantro and jalapeño (if using). If you prefer a milder flavor, remove the seeds from the jalapeño before dicing.

Assemble the Ceviche:

Once the scallops have marinated and are opaque, drain off most of the citrus juice, leaving just a small amount in the bowl. Add the diced red onion, cucumber, tomato, cilantro, and jalapeño to the scallops. Drizzle with olive oil, and season with salt and pepper to taste. Gently toss all the ingredients together until well combined.

Serve:

Scoop the ceviche into small bowls or serve it family-style in a larger dish. If desired, garnish with sliced avocado for extra creaminess and a pop of color. Serve the ceviche with tortilla chips or crispy plantain chips for added texture and crunch.

Chef’s Note

Freshness is Key: The success of scallop ceviche depends on the freshness of the scallops. Make sure to buy the freshest, highest-quality scallops available. Ideally, purchase them the same day you plan to prepare the ceviche.

Citrus Variations: While lime and lemon are traditional, you can also experiment with orange juice or grapefruit juice for a different flavor profile. These fruits will add a slight sweetness to the ceviche.

Customization: Feel free to adjust the flavor profile by adding extra herbs like mint or dill for a fresh twist. You can also add a touch of sweetness with diced mango or pineapple for a tropical flair.

Serving Tip: Scallop ceviche is perfect for a light, refreshing appetizer. It pairs beautifully with a chilled glass of white wine or a crisp, citrusy cocktail like a margarita or mojito.

Nutrition Information (Per Serving, 1/4 of Recipe)

Calories: 140

Protein: 18g

Carbohydrates: 6g

Fat: 7g

Fiber: 3g

Sodium: 300mg

Conclusion

Scallop ceviche is an elegant, flavorful dish that celebrates the natural sweetness of fresh scallops while offering a vibrant, citrusy kick. With its clean, fresh ingredients and easy preparation, this dish is perfect for a light summer meal or as a seafood starter for your next gathering. The combination of the tangy marinade, crunchy vegetables, and optional creamy avocado makes each bite a delightful experience. Serve it with chips, and enjoy a refreshing and healthy treat that’s bursting with flavor!

Baked scallops are a luxurious yet simple seafood dish that makes for an elegant appetizer or a main course.

The delicate sweetness of scallops pairs beautifully with a variety of flavors, and when baked, they develop a tender, succulent texture that melts in your mouth.

This recipe features a light, buttery breadcrumb topping infused with garlic and herbs, creating a delightful contrast to the tender scallops.

Perfect for a special occasion or an indulgent weeknight dinner, baked scallops can impress your guests while remaining easy to prepare. Whether served at a festive gathering or as a cozy family meal, this dish highlights the natural flavors of the sea and is sure to be a hit.

Ingredients

For the Scallops:

• Sea scallops – 1 pound (450g), rinsed and patted dry
• Olive oil – 1 tablespoon
• Salt – to taste
• Black pepper – to taste

For the Topping:

• Unsalted butter – 4 tablespoons, melted
• Garlic – 3 cloves, minced
• Fresh parsley – ¼ cup, finely chopped
• Fresh lemon juice – 2 tablespoons
• Bread crumbs – 1 cup (preferably panko for added crunch)
• Grated Parmesan cheese – ½ cup
• Paprika – ½ teaspoon (for color and flavor)

How to Make Baked Scallops

Step 1: Prepare the Oven and Scallops

Preheat your oven to 400°F (200°C).

In a baking dish or oven-safe skillet, arrange the rinsed and dried scallops in a single layer. Drizzle with olive oil and season with salt and black pepper to taste.

Step 2: Make the Topping

In a medium bowl, combine the melted butter, minced garlic, chopped parsley, and fresh lemon juice. Mix well to combine.

Add the bread crumbs, grated Parmesan cheese, and paprika to the bowl. Stir until the mixture is evenly coated with the butter and well combined. The topping should be moist but crumbly.

Step 3: Assemble the Dish

Spoon the breadcrumb mixture generously over each scallop, pressing gently to ensure the topping adheres well to the scallops.

Bake the scallops in the preheated oven for 15-20 minutes, or until the scallops are opaque and cooked through. The topping should be golden brown and crispy.

Step 4: Serve

Once baked, remove the scallops from the oven and let them cool for a couple of minutes.

Serve the baked scallops warm, garnished with additional chopped parsley and lemon wedges on the side for squeezing.

Chef’s Note

Baked scallops are versatile, and you can customize the topping to suit your taste. For an added kick, consider incorporating a teaspoon of red pepper flakes into the breadcrumb mixture. You can also substitute different herbs like thyme or chives for a unique flavor profile.

When selecting scallops, opt for sea scallops, which are larger and meatier than bay scallops. Make sure to buy scallops that are firm to the touch and have a mild, sweet smell. If possible, purchase them fresh from a reputable seafood market.

Storage Tip: Leftover baked scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.

Nutritional Information (per serving, based on 4 servings)

• Calories: 320
• Protein: 27g
• Carbohydrates: 18g
• Fat: 16g
• Fiber: 1g
• Sugar: 1g
• Cholesterol: 60mg
• Sodium: 600mg

Scallops are a great source of lean protein, low in calories, and high in essential nutrients like vitamin B12, selenium, and omega-3 fatty acids. The addition of butter and cheese in the topping adds richness and flavor, but it’s balanced out by the healthy qualities of the scallops.

Conclusion

Baked scallops are an elegant dish that brings the flavors of the ocean to your table with minimal effort. This recipe perfectly highlights the natural sweetness of the scallops, complemented by a flavorful and crunchy topping. Whether you’re entertaining guests or treating yourself to a delicious meal, baked scallops are sure to impress.

Serve them with a side of roasted vegetables or a simple green salad for a complete and satisfying dining experience. Enjoy this culinary delight that showcases the beauty of seafood and the joys of home cooking!

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Scallops with Lemon Butter is a classic seafood dish that highlights the delicate sweetness of scallops complemented by a tangy and buttery lemon sauce. This dish is elegant yet simple, perfect for a special dinner or entertaining guests.

Scallops are quickly seared to golden perfection and then dressed with a flavorful lemon butter sauce that enhances their natural flavor without overpowering.

Serve these tender scallops with a side of vegetables or over pasta for a complete meal that’s sure to impress. Follow this recipe to create a restaurant-quality dish at home.

Ingredients:

• (Serves 4)
• 1 pound fresh sea scallops, side muscles removed
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup dry white wine or chicken broth
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon slices, for garnish
• Cooked pasta or vegetables, for serving (optional)

How to Make Scallops with Lemon Butter:

1. Prepare the Scallops:

Pat the scallops dry with paper towels to remove excess moisture. Season both sides of the scallops with salt and black pepper.

2. Sear the Scallops:

In a large skillet, heat olive oil over medium-high heat until hot but not smoking.

Add half of the scallops to the skillet in a single layer, making sure they are not crowded. Sear the scallops for 2-3 minutes on each side until golden brown and caramelized. Transfer the seared scallops to a plate and cover loosely with foil to keep warm. Repeat with the remaining scallops.

3. Make the Lemon Butter Sauce:

• Reduce the heat to medium. In the same skillet, melt 2 tablespoons of butter.
• Add minced garlic to the skillet and sauté for 1 minute until fragrant.
• Pour in the white wine or chicken broth, scraping the browned bits from the bottom of the skillet with a wooden spoon.
• Cook for 2-3 minutes until the liquid is slightly reduced.
• Stir in the remaining 2 tablespoons of butter, lemon zest, and lemon juice. Cook for another 1-2 minutes until the sauce thickens slightly and the butter is melted and incorporated.

4. Serve:

Arrange the seared scallops on serving plates or over cooked pasta or vegetables, if using.

Spoon the lemon butter sauce over the scallops.

Garnish with chopped fresh parsley and lemon slices.

Chef’s Note:

Ensure the scallops are dry before searing to achieve a nice caramelized crust.

Be cautious not to overcook the scallops as they can become tough and rubbery. They cook quickly, so monitor closely during searing.

For a richer sauce, you can add a splash of heavy cream or a dollop of crème fraîche to the lemon butter sauce before serving.

Nutrition Value: (Per serving, based on 4 servings)

• Calories: 250 kcal
• Protein: 20g
• Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugars: 1g
• Sodium: 350mg

Enjoy these tender and flavorful Scallops with Lemon Butter as a sophisticated and delicious seafood dish that’s perfect for any occasion. The combination of seared scallops and tangy lemon butter sauce creates a delightful harmony of flavors that will leave you wanting more!

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Broiled scallops are a delightful seafood dish that highlights the sweet and delicate flavor of scallops, enhanced by a simple yet flavorful preparation.

This recipe focuses on using high-quality scallops and minimal seasoning to allow the natural sweetness of the scallops to shine through.

Broiling gives scallops a lightly caramelized exterior while keeping the interior tender and juicy. Whether served as an appetizer or a main course, broiled scallops are sure to impress with their elegant presentation and delicious taste.

Follow this recipe to learn how to prepare broiled scallops that will elevate your seafood dining experience.

Ingredients

• 1 lb (450g) large sea scallops, side muscle removed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving

How to Make Broiled Scallops

Prepare the Scallops:

Preheat your broiler to high. Line a baking sheet with aluminum foil and lightly grease with cooking spray or olive oil.

Season the Scallops:

Pat dry the scallops with paper towels to remove excess moisture. Arrange scallops in a single layer on the prepared baking sheet.

In a small bowl, whisk together olive oil, minced garlic, and fresh lemon juice. Brush the mixture over the tops of the scallops. Season with salt and freshly ground black pepper.

    Broil the Scallops:

Place the baking sheet under the preheated broiler, about 6 inches from the heat source. Broil for 6-8 minutes, or until the scallops are opaque and lightly browned on top. Avoid overcooking to maintain their tender texture.

    Serve:

Remove from the oven. Transfer broiled scallops to a serving platter. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.

Chef’s Note

Ensure to remove the side muscle from each scallop before cooking, as it can be tough and chewy. For added flavor, you can sprinkle a pinch of paprika or a dash of your favorite seafood seasoning over the scallops before broiling. Serve broiled scallops with a side of rice, pasta, or steamed vegetables for a complete meal.

Nutritional Information (per serving, about 4 oz of scallops)

• Calories: 200 kcal
• Protein: 25g
• Carbohydrates: 2g
• Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 50mg
• Sodium: 450mg
• Fiber: 0g
• Sugars: 0g

Enjoy broiled scallops as a simple yet elegant dish that’s perfect for any occasion. Whether served as an appetizer, part of a seafood platter, or as the star of a main course, broiled scallops are sure to impress with their tender texture and delightful flavor.

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