Juicy scallops sit beneath bubbling butter and browned Parmesan, with just enough lime and Worcestershire sauce to sharpen their ocean flavor. The oven does its work in minutes, and that first golden tray makes getting every shell to the table untouched surprisingly difficult.
Preheat the oven to 230°C / 450°F, using the broiler setting if available. Check the scallops, remove any remaining grit, and carefully pat them dry with paper towels. Arrange them in their shells on a stable baking tray, keeping them level so their juices stay inside.
Distribute the lime juice and Worcestershire sauce over the scallops in small drops. Season lightly with the salt and black pepper; Parmesan will add plenty of salinity, so the surface should taste like seasoned shellfish rather than sauce.
Place small pieces of unsalted butter over each scallop and distribute the grated
Turn what you find into an experience you can actually bring to your kitchen.
Place the tray near the top of the oven and broil for 4 to 5 minutes, until the Parmesan is bubbling and browned in several spots. Remove the scallops as soon as they are opaque yet still plump and moist; if the center looks dry, they have already gone too far. Serve immediately while the butter, cheese, and scallop juices are still bubbling in the shell. Done! 🐚
