Even though I grew up on the Eastern Shore of Maryland, where I spent summers crabbing and consuming all sorts of crabs, shrimp, and clams, sea scallops are one of my all-time favorite seafoods. Bay scallops are one of my least favorite. So don’t get the two mixed up. Sea scallops are much larger and more expensive, but definitely worth it. In fact, sometimes skate or ray is sold as imitation scallops since real scallops are sometimes hard to find or keep in stock. As long as you shop at a reputable store, you should rest assured knowing you are getting the real deal. This dish keeps it simple and lets the flavor and texture of the scallops shine.


Prep Time: 3-5 mins

Cook Time: 10 mins

Serves 3-4


1 lb sea scallops

1 tbsp butter or vegan butter/margarine

¼ tsp paprika

¼ tsp salt


Line a baking sheet with aluminum foil or a silicone sheet. Place the scallops on the baking sheet spaced evenly apart. Sprinkle all the scallops with the paprika and salt. Add a small amount of butter to the top of each scallop. Move the rack in your oven to the top slot and turn on the broiler to high. Add the tray and keep the oven cracked slightly open. Broil for 5 mins on one side, then flip all of the scallops over and broil for 5 more mins and they should be cooked all the way through and slightly browned on the edges.

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