Scallops - Broiled or Grilled

This is a very easy recipe that is good enough for guests. Serve hot with steamed rice and pair with steamed or grilled vegetables. Any leftover scallops can be served on a salad with a light vinaigrette dressing.
Based on a recipe from The New York Times Cookbook, Craig Claiborne, 1961, Harper & Row, Publishers, Inc., New York, NY.
Prep Time5 minutes
Cook Time5 minutes
Marinating Time3 hours
Total Time3 hours 10 minutes
Course: <= 30 Min to Table, Gluten Free, Grill, Main Course - Seafood
Author: Catherine Christiano


  • 1 1/2 pounds sea scallops (not the small bay scallops)


  • 1/2 cup dry vermouth
  • 1/2 cup olive oil
  • 1/2 teaspoon finely chopped garlic
  • 2 tablespoons minced parsley


  • Using a baking dish or pie plate, combine all marinate ingredients. Add scallops, spoon some marinade over scallops; cover and marinate several hours in refrigerator.
  • If grilling, soak wooden skewers in advance.
  • For Grilling: Prepare grill. Place scallops on skewers. 5 - 6 minutes before you wish to serve, place scallops on grill and cook, turning once. Serve immediately.
    For Broiling: Preheat broiler with broiling rack about 8 inches below heat source. Place scallops and marinade in rimmed baking pan. Broil five - six minutes, turning once mid-way. Note that if pan is too close to broiler, marinade may catch on fire.
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