20-Minute Parmesan Crusted Broiled Scallops
Broiled scallops get a savory, crunchy coating of crushed melba toast, sharp parmesan, fresh parsley, and paprika that crisps under the broiler while keeping the seafood tender inside. This is an elegant weeknight dinner that feels restaurant-quality but takes just 15 minutes from prep to plate. The umami-rich parmesan and paprika contrast with sweet scallop meat, while the melba toast crust adds textural interest without deep frying. Home cooks seeking an impressive but simple protein will appreciate how few ingredients deliver maximum flavor. Serve for date night, special weeknight dinners, or when you want to impress without hours in the kitchen. This version streamlines restaurant technique—broiling instead of pan-searing keeps the process foolproof, and the plastic-bag coating method ensures even, mess-free coverage that rivals breadcrumb-crusted versions.
Ingredients
- ⅓ cup melba toast crackers, finely crushed, onion flavored, about 9 crackerspanko breadcrumbs1:1 by volumecrunchyquickadds gluten
adds airiness, slightly different texture
- 3 tablespoon parmesan cheese, grated
- 1 tablespoon parsley, fresh, minced
- ¼ teaspoon paprika, ground
- ¼ teaspoon black pepper, ground
- 1 ½ pound scallops, wholeshrimp1:1 by weightshellfishdifferent texture
broil 8-10 minutes, smaller protein
- 1 tablespoon butter, melted
- cooking spray, for pan
- lemon, wedges
Instructions
- 1
Position broiler rack to second position.
- 2
Combine crushed melba toast crackers, parmesan cheese, parsley, and paprika with black pepper in a large plastic bag.
- 3
Brush scallops with melted butter.
- 4
Add scallops to the bag, seal, and shake until evenly coated.
- 5
Place coated scallops on a broiler pan coated with cooking spray.
- 6
Broil until done.
- 7
Serve with lemon wedges.
Tips
Position the broiler rack to the second position, not the highest rung, to prevent the delicate crust from charring while the scallops finish cooking inside. Monitor closely during the final minutes.
Brush scallops thoroughly with butter before coating; the fat helps the crust adhere and brown evenly. Dry scallops pat dry before buttering for better adhesion.
Use a plastic bag for coating to minimize mess and ensure uniform coverage on all sides. Seal tightly and shake gently but thoroughly, turning bag occasionally.
Good to Know
Coated scallops refrigerate up to 4 hours before broiling. Leftover cooked scallops store in an airtight container up to 2 days; reheat gently in a 300F oven.
Prepare the coating mixture and measure all ingredients up to 1 day ahead. Store in airtight containers. Coat scallops no more than 4 hours before broiling to prevent the crust from absorbing moisture.
Serve immediately after broiling with lemon wedges, crusty bread, and a light salad or steamed vegetables. Pairs well with white wine or crisp pale ale.
Common Mistakes
Do not position the broiler rack too high to avoid burning the crust before the scallops cook through.
Do not skip the butter brushing step to avoid a dry, poorly adhering crust.
Do not overcrowd the broiler pan to ensure even heat circulation and browning.
Substitutions
Dairy-Free Swaps
General Alternatives
adds airiness, slightly different texture
Full guide →FAQ
Can I use frozen scallops for this recipe?
Yes, but thaw them completely and pat dry thoroughly before brushing with butter. Excess moisture will steam the crust instead of crisping it. Thawed scallops may cook slightly faster, so watch closely.
What if I don't have melba toast crackers?
Panko breadcrumbs work well as a 1:1 substitution by volume and create a similar crunchy texture. Regular breadcrumbs absorb moisture faster, so add them just before cooking. Crushed saltines or even finely grated fresh bread also work.
How long do leftover broiled scallops keep?
Refrigerate cooked scallops in an airtight container up to 2 days. The crust may soften, so reheat gently in a 300F oven for 5-8 minutes rather than microwaving. Scallops toughen easily with overcooking, so avoid reheating at high temperatures.