See more
Photo: Jennifer Davick; Styling: Linda Hirst Photo by: Photo: Jennifer Davick; Styling: Linda Hirst

Broiled Shrimp and Scallops

Be sure the liquid in the pan covers the minced garlic. If the pan is too dry, the garlic could scorch under the intense broiling heat.

Coastal Living JUNE 2012

  • Yield: Makes 6 servings
  • Cook time: 10 Minutes
  • Prep time: 5 Minutes


  • 1/4 cup butter, cut into pieces
  • 1/3 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, pressed
  • Pinch of dried crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound large peeled and deveined shrimp
  • 1 pound sea scallops (slice in half if more than 1 inch thick)
  • 1 pint cherry tomatoes, halved
  • 5 ounces baby spinach leaves
  • French bread


1. Preheat broiler with oven rack 6 inches away from element. Place butter in a large roasting pan, and place pan in oven just until butter melts.

2. Remove pan from oven, and stir in wine and next 6 ingredients. Add shrimp, scallops, and tomatoes, tossing to coat.

3. Return pan to oven, and broil 3 minutes. Stir shrimp and turn scallops; broil 2 more minutes. Remove pan from oven, and add spinach, tossing about 1 minute or until slightly wilted. Serve with French bread.


Go to Full Version of

Broiled Shrimp and Scallops Recipe