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  • Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Golden Broiled Scallops (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Try them for a delicious departure from the usual dinner suspects. 

    Golden Broiled Scallops (Gluten-Free) - Scallops. Image: CC BY-SA 2.0--stu_spivack
    Caption: Scallops. Image: CC BY-SA 2.0--stu_spivack

    Celiac.com 07/09/2022 - There are many recipes for scallops out there that either sear, sauté or grill. Nothing wrong with those approaches. But, these scallops rely on the broiler to deliver tender, golden scallops in no time at all. Try them for a delicious departure from the usual dinner suspects. 

    Ingredients

    • 1 ½ pounds bay scallops
    • 1 tablespoon garlic salt
    • 2 tablespoons butter, melted
    • 2 tablespoons lemon juice
    • garnish with your favorite veggies

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     Directions
    Heat the broiler.

    Rinse scallops, the dry lightly with paper towel, then place in a shallow baking pan. 

    Sprinkle with garlic salt, melted butter and lemon juice.

    Broil 6 to 8 minutes or until scallops start to turn golden. 

    Remove from oven and serve with extra melted butter or margarine on the side for dipping.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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