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Juicy sea scallops seared to perfection, then topped with zesty pizza sauce, melted mozzarella, and pepperoni. A fun, quick, and elegant appetizer that's ready in under 20 minutes.
Prepare Scallops and Oven
Sear the Scallops
Add Pizza Toppings
Juicy sea scallops seared to perfection, then topped with zesty pizza sauce, melted mozzarella, and pepperoni. A fun, quick, and elegant appetizer that's ready in under 20 minutes.
This italian_american recipe takes 17 minutes to prepare and yields 4 servings. At 300.66 calories per serving with 26.57g of protein, it's a beginner-friendly recipe perfect for appetizer or dinner.
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Broil to Perfection
Garnish and Serve
Replace pepperoni with other classic pizza toppings like cooked crumbled Italian sausage, finely diced bell peppers, or sliced black olives.
Add a pinch of red pepper flakes to the pizza sauce or use spicy pepperoni for a kick of heat.
Use a mix of provolone, parmesan, and mozzarella for a more complex and savory cheese flavor.
Mix a little dried oregano into the pizza sauce before topping the scallops to enhance the classic pizza flavor.
Scallops are packed with high-quality, lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and promoting satiety.
Sea scallops provide beneficial omega-3 fatty acids, known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
This dish is a good source of essential minerals like selenium, a powerful antioxidant, and zinc, which is vital for immune function and metabolism.
Each serving of three Pizza Scallops contains approximately 225 calories, making it a relatively low-calorie appetizer.
They can be part of a healthy diet. Scallops are a great source of lean protein and omega-3s. However, the cheese and pepperoni add saturated fat and sodium, so they are best enjoyed in moderation.
This dish is best made and served immediately. Reheating will likely overcook the scallops, making them tough and rubbery.
For the best results, use large, 'dry-packed' sea scallops. They contain less water than 'wet-packed' scallops and will form a much better sear.
This usually happens for two reasons: the scallops were not dry enough, or the pan was not hot enough. Make sure to pat the scallops completely dry with paper towels and let your pan get very hot before adding them.
As an appetizer, they are great on their own. If serving as a light meal, pair them with a simple arugula salad with a lemon vinaigrette or some crusty bread to soak up any juices.
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