Ingredients:

  • 1 lb Large Dry-Packed Sea Scallops (Approx. 16–20 pieces)
  • 1 tsp Olive Oil or Vegetable Oil
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter, softened
  • 1 tsp Fresh Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Chives, finely chopped
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Inspect and Prep Scallops: Gently peel and discard the small, tough side muscle (the 'foot') if attached. If using wet-packed scallops, soak in 1 cup cold water and 1 tablespoon kosher salt for 10 minutes, then rinse.
  2. Dry Thoroughly: Place scallops on a double layer of paper towels and pat them vigorously dry. Allow them to air-dry for 5 minutes. Moisture must be removed to ensure proper browning.
  3. Create the Compound Butter: In a small bowl, thoroughly mix the softened butter, lemon zest, lemon juice, chives, garlic powder, and red pepper flakes (if using). Chill the butter for 5 minutes if it is too soft.
  4. Set Up the Broiler and Pan: Adjust the oven rack so the top of the scallops will be approximately 4 to 6 inches away from the broiler element. Turn the broiler to HIGH. Place the wire rack inside a rimmed baking sheet, and place the empty pan under the broiler for 5 minutes to preheat.
  5. Season and Arrange: Toss the dry scallops with 1 tsp of olive oil, salt, and pepper. Place the seasoned scallops on the preheated wire rack, ensuring they are not touching.
  6. Broil Phase 1 (Crust Formation): Place the pan back under the broiler and cook for 3 minutes without opening the oven door. The tops of the scallops should start to show light golden-brown caramelisation.
  7. Broil Phase 2 (Finishing and Glazing): Carefully pull the tray out. Place a small dollop (about 1/2 tsp) of the Lemon-Chive Butter mixture on top of each scallop. Return the tray to the broiler for an additional 1–2 minutes until the butter melts and the scallops achieve a deep golden-brown color.
  8. Serve: Remove from the oven. Drizzle any remaining melted lemon butter from the pan over the scallops. Serve the broiled scallops immediately with a final squeeze of fresh lemon juice, if desired.