Ingredients

The following ingredients have 4 Servings
  • Avocado oil spray
  • 1 1/3 cups grated Parmesan
  • 1/2 teaspoon Diamond Crystal kosher salt ((can omit to lower sodium content))
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper (heaping )
  • 6 tablespoons unsalted butter (melted)
  • 2 lb. extra large sea scallops (12-16 per lb.)

Instruction

  • Line a rimmed broiler-safe baking sheet with foil for easy cleanup. Fit the baking sheet with a roasting rack (I use a cooling rack) and spray the rack with avocado oil.
  • Place an oven rack 6 inches below the heating element (usually this means the second rack from the very top of the oven), then heat the broiler on high (500 degrees F).
  • In a shallow bowl, mix the grated Parmesan with the salt (if using), black pepper, garlic powder, and cayenne pepper.
  • Place the melted butter in another shallow bowl.
  • Rinse the scallops and pat them dry with paper towels. If they have a small, crescent-shaped muscle attached to their side, use your fingers to remove it (it gets tough when cooked).
  • Dip each scallop in the melted butter, then dredge it in the Parmesan mixture, turning to coat.
  • Place the coated scallops on the prepared roasting rack. Lightly spray them with avocado oil. Broil, 6 inches from the heating element (not directly under), until the cheese is golden brown and scallops are cooked through - white and moist in the middle - 6-10 minutes. *
  • Serve immediately.