Name: Springfield Diners BROILED SEA SCALLOPS & GRILLED CHICKEN BREAST Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 lb sea scallops (dry-packed, large); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp garlic (minced); 1 tbsp fresh lemon juice; 1 tbsp fresh parsley (finely chopped); 3 tsp Kosher salt; 1 tsp freshly ground black pepper; 0.25 tsp smoked paprika (optional); 4 to taste lemon wedges (for serving); 2 pieces boneless skinless chicken breasts; 2 tbsp olive oil; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 1 tsp Kosher salt; 0.5 tsp black pepper; 1 tsp lemon zest; 0 to taste water (for pounding if needed); 1 tbsp chopped fresh parsley; 1 tsp extra-virgin olive oil (drizzle)

Method

Broiled Sea Scallops

1
Prep scallops
Pat scallops dry thoroughly with paper towels. Remove and discard the small side muscle if present. Drying is crucial to achieve a light broiled exterior.
2
Arrange an oven rack 4–6 inches (10–15 cm) from the broiler element and preheat broiler on high for 5 minutes. Line a rimmed baking sheet with foil and lightly oil or use a metal broiler pan.
3
In a small microwave-safe bowl or on the stovetop, melt the unsalted butter with the olive oil until combined. Stir in the minced garlic, fresh lemon juice, smoked paprika (if using), half of the chopped parsley, 2 tsp kosher salt, and 1/2 tsp black pepper.
4
Place scallops on the prepared pan about 1/2 inch apart. Spoon or brush about 1 tsp of the butter mixture over each scallop, reserving a tablespoon for finishing.
5
Broil the scallops until the tops are lightly golden and the centers are just opaque, 5–7 minutes total depending on size and distance to broiler. Check at 4 minutes — large scallops typically need 4–6 minutes. Avoid overcooking; scallops should be firm but still slightly springy.
6
Remove scallops from the oven, brush with the reserved butter mixture, sprinkle remaining parsley and the remaining 1 tsp kosher salt, and a pinch of black pepper. Squeeze a little fresh lemon over them to taste. Keep warm while finishing chicken if needed.

Grilled Chicken Breast

7
If chicken breasts are unevenly thick, place each between two pieces of plastic wrap and pound gently to an even 1/2–3/4 inch thickness using a meat mallet or rolling pin. This ensures even grilling and shortens cook time.
8
Pat chicken dry and place in a shallow dish. Drizzle with 2 tbsp olive oil, then sprinkle with garlic powder, onion powder, dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, and lemon zest. Rub the seasoning evenly over both sides. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
9
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or brush the pan with a little oil to prevent sticking.
10
Place chicken on the hot grill. Cook uncovered until grill marks form and the underside is golden, about 4–5 minutes. Flip and cook the second side until an internal temperature of 160–165°F (71–74°C) is reached, about another 4–6 minutes depending on thickness. Avoid overcooking; carryover heat will bring it to 165°F.
11
Remove chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain for serving alongside scallops.

Plating & Garnish

12
Arrange 1 grilled chicken breast (sliced) and half of the broiled scallops on each plate. Drizzle a teaspoon of extra-virgin olive oil over the chicken, scatter the optional chopped parsley, and serve with lemon wedges on the side.
13
Serve immediately while scallops are warm and chicken has rested. Recommended pairings: a light green salad, steamed vegetables, or rice pilaf.

Broiled Sea Scallops & Grilled Chicken Breast Recipe

Ingredients