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Crispy Broiled Bay Scallops

This is a family favorite of cookbook author Susan Larsen and her husband, John Larsen, a local bay scalloper and retired lobsterman. It can be on the table in minutes, crispy, buttery (without too much butter), and a showcase for the super fresh bay scallops. The recipe is so easy it’s sinful, Susan says. Since bay scallop season coincides with squash season, Susan loves to serve these melt-in-your mouth nuggets in the well of a baked and seasoned acorn squash. The recipe comes from Susan’s own cookbook, Pequod’s Galley, where she pairs each of her recipes with a passage from her favorite novel, Moby Dick.
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Course: Fish/Seafood, Main Dishes

Ingredients

  • 1 pound bay scallops
  • 1/2 cup fresh breadcrumbs or panko
  • Sea salt and freshly ground pepper
  • 1 tablespoon grated Parmigiano Reggiano cheese
  • 2 tablespoons melted butter
  • 1 lemon cut into wedges

Instructions

  • Rinse the scallops in a colander, and, without drying, place them in a plastic bowl with a lid. Add the breadcrumbs, salt, pepper, and cheese to the scallops. Cover and shake. (The slight moistness on the rinsed scallops should help the breadcrumbs adhere).
  • Put the scallops in a pie plate and drizzle with the melted butter.
  • Preheat the broiler, and move the top oven rack down to approximately 6 to 8 inches below the top of the oven. Broil until breadcrumbs darken, but do not burn, about 5 minutes. (Keep an eye on it.) Garnish with lemon wedges.

Notes

This recipe is provided by Susan Larsen from The Sea Table - Stories of Fishermen & Recipes from Martha’s Vineyard. As seen in Cape Cod LIFE Annual 2026.
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