This post may contain affiliate links. Please read our disclosure policy.
Herb Butter Scallops 🌿❤️ For ep.1 of my new series ‘Twisting The Classics,’ where I take classic dishes and add my twist or in this case, several 🤣. The escargot butter is EPIC… trust me.
If you loved this recipe, check out my Scallops Meunière!
Why You’ll Love Herb Butter Scallops
These scallops are TO DIE FOR! The main character here is the butter… It is garlicky, there’s spice from the nutmeg, brightness from the vinegar and the caper brine and of course the herbs. It goes perfectly with so many things, especially with seafood. It’s very easy to make and the shells make it look extra gorgeous!
How To Prepare Herb Butter Scallops
🧄 First, cut the top off the garlic, add some olive oil and salt. Then, cover in foil and bake at 375F for 60 minutes.
🌿 Secondly, add the butter, shallots, parsley, garlic, nutmeg, lemon zest, caper juice, vinegar into a food processor and process until smooth. Wait to salt until the end because the butter is salted.
🔪 Then, cut off the foot of the scallop and pat dry.
🧈 Add some butter on the bottom of the shell, top with scallops. Then, add salt and pepper and top with more of the butter.
🔥 Then, broil on high in the middle rack for 6-7 minutes.
🍋 Lastly, serve with more lemon zest and lemon juice.
Substitutions and Variations
- You can use your favorite herbs or which ever ones you have on hand.
- You can use a different protein, such as shrimp or other seafood instead of scallops.
- You don’t have to serve them in the shells if you don’t want to.
Chef Nadia’s Tip
Make sure you use oven safe shells!
Similar Recipes
Common Questions
Here is the link Oven Safe Shells.
Yes of course! You can use a different protein, such as shrimp or other seafood instead of scallops.
Herb Butter Scallops
Ingredients
- 8 oz unsalted butter, room temperature
- 1 bunch flat leaf parsley
- 1 head of garlic
- 1 shallot, chopped
- Dash of nutmeg
- 2 tsp caper juice
- Salt and pepper , to taste
- 1 tsp champagne vinegar
- 6-8 U-10 Scallops
- 6-8 shells, oven safe
- 1 lemon, zest and juice
- French bread
Instructions
- First, cut the top off the garlic, add some olive oil and salt. Then, cover in foil and bake at 375F for 60 minutes.
- Secondly, add the butter, shallots, parsley, garlic, nutmeg, lemon zest, caper juice, vinegar into a food processor and process until smooth. Wait to salt until the end because the butter is salted.
- Then, cut off the foot of the scallop and pat dry.
- Add some butter on the bottom of the shell, top with scallops. Then, add salt and pepper and top with more of the butter.
- Then, broil on high in the middle rack for 6-7 minutes.
- Lastly, serve with more lemon zest and lemon juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
