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These pan-seared escargot butter scallops get a deeply golden crust and are served warm right in the shell, pooled with roasted garlic herb butter. They are incredibly tender and packed with rich, savory notes from white miso and fresh herbs, topped with a quick drizzle of ponzu.
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Tips for the Perfect Seared Scallops
It Starts At The Store: Always purchase “dry” scallops at the seafood counter. “Wet” scallops are soaked in a chemical solution that causes them to absorb and retain water. When they hit a hot skillet, that excess moisture releases and you will end up with steamed scallops instead of a gorgeous crust. Dry scallops are untreated and lack artificial water weight, allowing them to interact directly with the hot oil to build a proper crust.
When selecting size, look for U-10. This is a standardized industry sizing metric where the “U” stands for “under,” meaning it takes fewer than 10 of these scallops to make up a pound. That makes them much thicker, and that thickness is great for a caramelized exterior while keeping that buttery, delicate center.
If you want to know more about scallops Fulton Fish Market has a great article with everything you need to know.
Get the Surface Completely Dry: A great crust requires zero surface moisture. The fridge cure on a wire rack works perfectly for this. If you touch them before cooking and they still feel tacky, hit them with a hairdryer on the cool setting to finish the job.
The Pan: To get a deeply golden crust, you need a heavy pan that gets really hot. All-Clad stainless steel is my favorite. It cooks evenly and leaves behind those tasty brown bits on the bottom for a great pan sauce. Never use a non-stick pan for this. They cannot safely get hot enough to brown the scallops, meaning your food will just steam instead of sear. Cast iron and carbon steel also work great because they hold heat well.
Pre-Heat Correctly: Put your empty, dry pan on high heat. After a few minutes, test it with one drop of water. You are looking for the Leidenfrost effect. If the water just sizzles away, the pan is too cold. If it forms a tight little ball and zooms around the pan, it is ready. Wipe the water out fast, turn the heat down to medium-high, and add enough high-heat oil to coat the bottom. Wait until the oil shimmers.
Use a High-Heat Oil: You need a neutral oil that can handle the heat, like avocado, canola, or grapeseed. Butter will burn instantly at searing temperatures, so save it for the sauce or the shells.
The Initial Wiggle: This is the secret to preventing sticking on stainless steel. The second the scallop hits the hot oil, give it a quick, tiny wiggle. This forces a thin layer of hot oil directly underneath the scallop, creating a slick barrier so the protein doesn’t immediately fuse to the metal.
Treat the Pan Like a Clock: Place your scallops in a clockwise circle starting at the top. This tracks exactly which one went in first, giving you a foolproof map for the exact order to flip them in.
Give them Space: Leave about an inch of empty space between each scallop. If you pack them in too tightly, the pan’s temperature will drop and trap steam, killing your chances of getting a deep, golden crust.
Leave them Alone: Once you give them that initial wiggle, stop touching them. They need two to three minutes of direct, uninterrupted heat to build the crust. When that crust is fully formed, it will naturally release itself from the pan.
Watch the Carryover Heat: Scallops cook fast and hold onto their heat. Pull them from the pan immediately when they are done so they do not overcook and turn rubbery while sitting in the warm escargot butter shells.
What Is Escargot Butter?
French herb butter (known in France as Beurre d’Escargot) was originally created specifically to stuff into snail shells before baking. Despite the name, escargot butter does not actually contain snails. This is basically the ultimate “everything” butter because it’s packed with so much savory flavor. It’s rich, salty, and incredibly aromatic, making it a total game-changer for almost any dish you’re making. If you have any leftovers, it is magic when melted over a hot steak or tossed with roasted potatoes and crispy asparagus. It also makes for the best garlic bread of your life when slathered on a warm baguette, or you can even stir a spoonful into hot pasta for an instant, restaurant-quality sauce.
What Can Be Made-Ahead?
Escargot Butter: You can roast the garlic and whip up this rich, savory butter up to 2 days in advance. Store it in an airtight container in the fridge so the roasted garlic and herbs have time to meld.
Ponzu Sauce: Mix this a day in advance and store it covered in the fridge.
Shell Prep: Get ahead by prepping your shells 2 to 3 hours before dinner. Add the initial butter and pre-broil them so they are primed and ready for the scallops.
The Searing: To save yourself time during the party, sear the scallops up to 1 hour before serving. Tuck them into the buttery shells, cover tightly, and store them in the refrigerator.
Just Before Serving: Add the top dollop of butter and broil. This warms the scallops through and melts the butter until it is bubbling and hot right before they hit the table.
Similar Scallop Recipes
These Scallop Beurre Blanc leans classic and clean, with a silky wine and vinegar reduction finished with honey and butter. The scallops are hard-seared and plated simply over the sauce.
This Scallops Meuniére is sharper and more savory, built around tamari butter with ginger, sake, and mirin. You sear the scallops, top them with the butter and serve them with lemon zest, salsa macha, and scallions.
These Chorizo Butter Scallop Frites are louder and more playful, broiled in shells with a smoky, spiced butter and served alongside crisp shoestring fries. It’s bolder, with a mix of crunch, heat, and richness.
How to Serve Escargot Butter Scallops
Start the meal with a Blue Cheese Dirty Martini. The salty, sharp brine is exactly what you need to stand up to that heavy roasted garlic butter. After the scallops, move into Braised Short Ribs. They are fall-apart tender and cooked in a deep red wine sauce, which is a great change of pace from the seared seafood. Serve them with a silky French Pomme Purée to soak up the extra glaze on the plate. For dessert, go with the Passion Fruit Panna Cotta. It’s cold and tangy, and a refreshing end to a rich spread.
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Frequently Asked Questions
No. The oven-safe shells add are pretty, but the scallops cook the same without them. If you’re skipping shells, plate the scallops hot and spoon the butter over right away. You can use little ramekins if you’d like.
Excess moisture is usually the issue. Using dry-packed scallops and giving them time uncovered in the refrigerator helps the surface dry so they sear instead of steaming.
You will not have the same sear but you can as long as they’re fully thawed and dried very well. Pat them dry thoroughly and give them extra time uncovered in the fridge to remove surface moisture.
The escargot butter is rich and savory without it, so you can skip it. The ponzu adds a finishing contrast that is really good though so I do recommend it.
You can make the butter 2 days ahead. Prep the shells 2-3 hrs ahead and pre-broil. The scallops can be seared 1 hour before serving and placed in shell. Make sure you store them covered in the refrigerator. Add the dollop of butter before serving and broil the last time right before so they are warmed up again.
Equipment
- wire rack and baking sheet
- Microplane
- large skillet
- Oven-safe scallop shells, or small ramekins
- piping bag, or spoon
Ingredients
Scallops
- 10 Hokkaido scallops, or U-10 scallops
- salt, to taste
- Neutral oil, for searing
Miso Herb Butter
- 1 head garlic
- 8 oz unsalted butter, room temperature
- 1 bunch flat leaf parsley, rough chop
- ¼ cup chives, rough chop
- ¼ cup chervil, rough chop
- 1 serrano, rough chop
- 1 tbsp white miso
- 2 tsp caper juice
- 1 tsp champagne vinegar
- 1 dash nutmeg
- 1 lemon, zest only
- salt and pepper
Ponzu Sauce
- 1 shallot, minced
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp rice vinegar
- ½ tsp sugar
- 1 pinch bonito flakes
For Serving
- chives
- lemon wedges
Instructions
- 1-4 Hours Before: Dry your scallops very well with paper towels and place them on a wire rack with a baking sheet underneath. Sprinkle with salt and place them uncovered in the refrigerator for 1-4 hours. Drying out the surface like this is the secret to that perfect sear.10 Hokkaido scallops, salt
- 1 Hour Before: Preheat the oven to 400°F. Slice 1/4 to 1/2 inch of the top off the garlic and drizzle olive oil into the exposed cloves. Place it in a garlic roaster or wrapped in aluminum foil and place in the oven for 1 hour. Take your butter out to get to room temperature.1 head garlic, 8 oz unsalted butter
- Escargot Butter: In food processor squeeze out the roasted garlic and add the butter, parsley, chives, chervil, Serrano, white miso, caper juice, champagne vinegar, nutmeg, lemon zest, salt, and pepper. Process until smooth.1 bunch flat leaf parsley, ¼ cup chives, ¼ cup chervil, 1 serrano, 1 tbsp white miso, 2 tsp caper juice, 1 tsp champagne vinegar, 1 dash nutmeg, 1 lemon, salt and pepper
- Ponzu: In a small bowl, combine the shallot, soy sauce, mirin, rice vinegar, sugar, and bonito flakes. Stir to combine.1 shallot, 3 tbsp soy sauce, 1 tbsp mirin, 2 tbsp rice vinegar, ½ tsp sugar, 1 pinch bonito flakes
- Prep the Scallops: Dry your scallops well again with paper towels Remove the side muscle and let them sit at room temperature for about 20 minutes. If they still feel wet you can use a hairdryer on cool to dry the surface out even more.salt
- Prepare the Shells: Move your oven's rack to the middle and turn your broil onto high. Using half of the escargot butter, pipe or spoon a small amount into the center of each scallop shell. Place them onto a baking sheet with a wire rack in the middl rack and broil for 2 to 3 minutes, until melted. Remove from the oven.
- Sear the Scallops: Preheat a large skillet over high heat for about 3 minutes. Season your scallops lightly with salt. When the pan is heated, reduce the heat to medium-high, add enough oil to lightly coat the pan. Add the scallops in the skillet, giving them a little wiggle around the pan when you first place them. Sear without moving for about 3 minutes until deeply golden. Flip and cook for about 1 minute more.Neutral oil
- Place the scallop in the shells and add a dollop of escargot butter to the top of each one with the other half of the butter. Add back to the middle rack and broil for 2 more minutes.
- Serve: Warm the ponzu sauce a little, and drizzle it over the scallops. Finish with chopped chives and lemon wedges.chives, lemon wedges
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
