Scallops have feet

The “foot” = side muscle. Little rectangular tab on the side of each scallop. Pinch and pull—it pops right off. (Chewy if you leave it; safe, just rubbery.)

Dry vs. wet scallops

Dry = unlabeled, smell clean, brown beautifully.

Wet = treated, label may say “soaked/solution”; they weep liquid and brown less.

Before Cooking

Dry them like you mean it. Spread on paper towels 10 minutes, pat again until surface is tacky-dry. Wet scallops won’t brown; they steam.

Spacing matters. Single layer, no crowding. If they touch, they steam.

Doneness cues > minutes. Edges opaque, tiny bounce-back when pressed, center just shy of opaque. Pull sooner rather than later—overcooked = rubber ball.

Types of Scallops
Sea Scallops: Larger, about 1 1/2 -2" diameter
Bay Scallops: Smaller, 1/2'-3/4' diameter

Bay scallops and sea scallops are not the same thing animal, but taste similar. For this recipe Sea Scallops are best, they won't be as tempted to over cook.

Preheat broiler 10 minutes with rack 5–6 in from element. Line a broiler pan/sheet with foil and lightly oil.

Dry scallops very well. Pat scallops until no surface moisture remains.

Season & butter. Stir lemon juice into melted butter. Place scallops in a single layer; brush with half the butter, then sprinkle all the salt, pepper, and paprika (both sides).

Broil 1st side: 3–4 min until tops show light browning. (Visual: edges turning opaque; a few golden spots.)

Flip & finish: Brush with remaining butter; broil 2–3 min more.

Doneness cues: Centers just slightly translucent, sides opaque, and they spring back when pressed. If you temp, pull around 120–125°F—carryover finishes them. Do not overcook (they go rubbery fast).

Rest 1 min, then hit with a squeeze of lemon and parsley if you like.