35 Reviews of Parmesan Crusted Broiled Scallops

From: Hey Jude

On Apr 1, 2005

My Mom, husband and I loved this! I didn't have melba toast so crushed up some Trader Joe's Italian crostini and it was perfect for the crust....I also doubled the crusty ingredients, as well as the butter. I found it easier to put the scallops in a plastic bag, pour the butter over them and shake them around, rather than brush the butter on them. This is SO quick and easy, as well as delicious, so I'm sure I'll be making this again. Thanks Derf, this one's a keeper!

From: Miss Annie

On Mar 6, 2006

This is a lovely way to fix sea scallops. I followed your directions, only using Italian seasoned breadcrumbs instead of the Melba toast. The scallps were broiled perfectly, while the breading was a lovely , crispy brown. I used olive oil spray for the pan. We all enjoyed this recipe very much. Thanks so much for another wonderful recipe.

From: Digigirl

On Mar 4, 2008

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!

From: Meghan

On Oct 16, 2006

Being a scallop purist, I was a little apprehensive about tossing them in anything, but these were amazing. I used seasoned bread crumbs, parm, cheese, sea salt and garlic powder in the crust blend. I actually just tossed the scallops in butter, and added the rest to them, so there was extra coating that browned nicely in the broiler.

From: SugarJen

On Nov 15, 2008

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 the butter over all the scallops and then roll them individually in the crumb mix.

From: barbie66

On May 30, 2006

Hey Derf, these are great! I don't have very much experience cooking scallops, but what an awesome recipe. I did take Hey Jude's suggestion to place the scallops in a ziploc bag and pour the butter over them. Then I added the breading and it adhered very well. Also, my scallops were quite large so I baked them for a few minutes before broiling. Thank you for sharing this! --Marla

From: breezermom

On Apr 16, 2006

This was good, but next time I will add some ginger to the coating as suggested by other raters. Thanks for the recipe!

From: Annette1

On Jun 28, 2006

This is a GREAT recipe very easy to put together. I used italian breadcrumbs and they browned up very easy. Thank you Derf

From: A la Carte

On Feb 15, 2006

Thank you Derf! I made this as a starter for our valentine's meal... It was lovely and simple! This recipe was perfect for a prelude to a heavy meal. The simplicity lets you appreciate the flavor of the scallops. 10 minutes under the broiler (on the second rack) was exactly right - the scallops were so tender. 1 1/2 lbs gave us 5 scallops each, so it was just the right amount. I served them over some mixed greens with some fresh parsley mixed in, a little olive oil and lemon juice drizzled over the greens. Next time I'm going to try cooking them in a skillet in butter.

From: Joanne Brance

On Nov 1, 2006

Excellent and Easy. Made this for family that was visiting. They loved it and wanted the recipe to take home.