Light & Lemony Broiled Scallops

These broiled sea scallops get an overnight soak in a sherry-teriyaki-lemon marinade that packs serious flavor into an extremely lean protein. The combination bridges Asian and Western flavors: dry sherry adds depth, teriyaki brings salty sweetness, and fresh lemon juice and zest cut through everything with a bright, clean edge.

The scallops broil just three minutes, which is exactly right for sea scallops. They should be opaque on the outside with a slightly translucent center. Overcooked scallops turn rubbery and dry, and no sauce in the world can save them.

The marinade doesn’t get tossed. It becomes the sauce. Bring it to a full boil (important for food safety since it touched raw seafood), thicken with a cornstarch slurry, and pour it over the scallops. You get a glossy, savory-sweet glaze that clings to each scallop.

Serve over rice as a main course, or plate the scallops with the sauce on the side for dipping as an elegant appetizer.

Chef Tips

• Pat the scallops dry before broiling, even after marinating. Surface moisture steams instead of searing and prevents browning.
• Marinate at least 2 hours. The acid in the lemon juice and sherry begins to gently “cook” the surface, which helps the scallops brown faster under the broiler.
• Position the rack 3 inches from the broiler element. Too far and they won’t brown; too close and they burn before the center warms.
• Boil the marinade for a full minute before serving as sauce. This kills any bacteria from the raw scallops.

Variations

• Swap sherry for mirin (Japanese rice wine) for a sweeter, more traditional Japanese flavor profile.
• Add a pinch of red pepper flakes to the marinade for a spicy kick.
• Thread the scallops onto skewers and grill instead of broiling for a smoky, charred finish.