Excellent recipe with a few modifications. I used 1/2 TB garlic powder (NOT garlic salt). You can use fresh garlic too. I also added 1TB of vermouth. I think adding wine to scallops makes it so much better when cooking, so use what you have on hand. Also sprinkled fresh pepper on top, with a thin layer of parm cheese. Broil about 6-7 minutes near heat and be careful to not overcook scallops. If you are cooking past 10 minutes, you are overcooking. Scallops should be opaque in middle (medium rare). Serve over couscous and drizzle extra butter sauce. Yummy.
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Excellent recipe with a few modifications. I used 1/2 TB garlic powder (NOT garlic salt). ...