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Herb butter scallops are seared until golden and served warm in the shell with a garlic herb butter spooned on top. The scallops are buttery soft, with savory depth from miso, fresh herbs, and a light finish of ponzu.
About the Taste
This is one of those dishes where the butter is the whole point. Escargot-style butter, spooned over scallops with a hard sear. Garlicky, herby, a little spicy, and very rich. I made these scallop appetizers for a French Japanese dinner party and they were gone immediately.
The scallops are melt-in-your-mouth soft inside, with a garlicky herb butter spooned on top. The seared outside adds a gentle crispness, giving warmth, richness, and texture in the same bite. A small hit of ponzu at the end keeps everything tasting savory and fresh.
Table of Contents
Prep Your Ingredients
The Scallops
Scallops | Refrigerator
Plan to give the scallops some air before cooking. Leaving them uncovered in the refrigerator for 1 to 4 hours to dry the surface, which helps them sear instead of steaming. If you are really in a pinch for time, you can dry them with a hairdryer on cool.
The Butter
Unsalted Butter | Roasted Garlic | Flat Leaf Parsley | Chives | Chervil | Serrano | White Miso | Caper Juice | Champagne Vinegar | Nutmeg | Lemon Zest | Salt | Pepper | Food Processor
The butter should be room temperature so it blends smoothly. Set it out at least 30 minutes beforehand so it has time to soften. Having everything for the herb butter prepped and nearby keeps it quick and controlled once you start because these scallops come together quickly.
The Ponzu
Shallot | Soy Sauce | Mirin | Rice Vinegar | Sugar | Bonito Flakes
The ponzu can be mixed ahead and kept cold. This takes pressure off the final cooking window and keeps the focus on the scallops.
The Sear
Neutral Oil | Oven-Safe Scallop Shells | Skillet | Baking Sheet
Make sure the shells are clean and oven-safe. Once the scallops come out of the refrigerator, everything should already be within reach.
The Prep-Ahead
The herb butter and ponzu can be made earlier in the day and refrigerated. For best texture, wait to actually assemble and cook the scallops till just before serving.
Chef Nadia’s Tips
- If you can, buy dry-packed scallops. Wet scallops release too much moisture and make it harder to get that good sear. Drying them briefly in the fridge helps either way, but starting with dry-packed makes everything easier. If you can’t find them locally Fulton Fish Market is highly recommended by a lot of places.
- Air-drying the scallops matters more than people think. Leaving them uncovered in the fridge dries the surface, which is how you get a proper sear instead of steam. It makes a real difference, even with great scallops.
Ingredient Swaps
- Hokkaido or U-10 Scallops: Large dry sea scallops are the right substitute here. Just make sure they’re truly dry-packed so they sear properly and don’t release excess liquid.
- Oven-Safe Scallop Shells: Small oven-safe ramekins or just adding them to a serving plate after cooking will work just fine if you don’t have shells. You’ll lose the visual, but the butter and scallops cook the same.
Chervil: More flat-leaf parsley or a small amount of fresh tarragon works well. The flavor shifts slightly, but the herb butter still tastes great.
White Miso: Light yellow miso is the closest swap. Avoid red miso here, as it’s too assertive and will overpower the butter.
Champagne Vinegar: White wine vinegar works in the same quantity. The butter will be a touch sharper, but still balanced.
Serrano: Fresno chile or a small pinch of crushed red pepper flakes can replace the serrano. The goal is gentle heat, not spice-forward butter. You can omit completely if spice isn’t youre thing.
Bonito Flakes: If you don’t have them, you can leave them out. The ponzu will still taste good, just a little less savory.
Similar 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.
The Perfect Pairings
Cucumbertini: Cold, crisp, and very refreshing. The cucumber and lemon keep things light and clean next to the richness of the scallops.
Butter Lettuce and Fennel Salad: Crunchy fennel, soft lettuce, with a manchego dressing brings a fresh pop without pulling focus. It’s bright, simple, and exactly what you want alongside something buttery and warm.
Shrimp Wonton Tostadas: These add crunch and contrast to the menu. Crispy wontons and savory shrimp work really well with the richness of the scallops. Great if you’re building a spread instead of a sit-down plate.
Berry Panna Cotta: Smooth, cold, and not too sweet to finish things off. After butter and seafood, this feels light without being boring.
Herb Butter Scallops FAQ
No. The 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.
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 dish will still be rich and savory without it, but the ponzu adds a finishing contrast that keeps the butter from feeling overwhelming. A small amount goes a long way.
You an prepare the herb butter and ponzu earlier in the day andrefrigerate them, but what to cook the scallops till right before serving. This keeps the interior soft and the sear intact.
Equipment
- plate
- large skillet
- baking sheet, with wire rack
- Mixing bowl
- piping bag, or spoon
- Microplane
Ingredients
Scallops
- 10 Hokkaido scallops, or U-10 scallops
- salt, to taste
- Neutral oil, for searing
Miso Herb Butter
- 8 oz unsalted butter, room temperature
- 1 head roasted garlic, cloves removed
- 1 bunch flat leaf parsley, finely chopped
- ¼ cup chives, finely chopped
- ¼ cup chervil, finely chopped
- 1 serrano, finely minced
- 1 tbsp white miso
- 2 tsp caper juice
- 1 tsp champagne vinegar
- 1 dash nutmeg
- 1 lemon, zest
- 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
- Dry the scallops: Place the scallops uncovered on a plate in the refrigerator for about 1-4 hours to dry the surface for better searing. If needed, briefly use a hair dryer on the cool setting to remove surface moisture.10 Hokkaido scallops
- Miso Herb Butter: In food processor, add the butter, roasted garlic, parsley, chives, chervil, serrano, white miso, caper juice, champagne vinegar, nutmeg, lemon zest, salt, and pepper. Process until smooth. Set aside at room temperature.8 oz unsalted butter, 1 head roasted garlic, 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 and set aside.1 shallot, 3 tbsp soy sauce, 1 tbsp mirin, 2 tbsp rice vinegar, ½ tsp sugar, 1 pinch bonito flakes
- Prep the Scallops: Remove the side muscle from each scallop. Let the scallops sit at room temperature for about 20 minutes, then season lightly with salt just before cooking.salt
- Prepare the Shells: Pipe or spoon a small amount of the miso herb butter into the center of each scallop shell. Place them on a baking sheet with a wire rack and broil on high for 2 to 3 minutes, until melted. Remove from the oven and set aside.
- Sear the Scallops: Heat a large skillet over high heat for about 3 minutes. Reduce to medium-high, add enough oil to lightly coat the pan, and place the scallops in the skillet. Sear without moving for about 3 minutes until deeply golden. Flip and cook for about 1 minute more.Neutral oil
- Serve: Warm the ponzu sauce, then drizzle it over the scallops. Finish with chopped chives and serve with lemon wedges.chives, lemon wedges
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
