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Salsa Macha Butter Scallops are savory, with a little bit of spice and a little bit of sweet. Hard-seared for a deep golden crust and a tender, buttery center, then finished in the shell under the broiler with a salsa macha butter and a ponzu on the side. The heat is mild to medium depending on how hot your salsa macha is. If heat isn’t your thing, my original Scallops Meuniere skip the heat entirely and finish in a lemon caper butter instead.
Table of Contents
What You Need to Know When Buying Scallops
If you are new to making scallops, you will want to read this section so you know what you’re buying. It may seem intimidating, but it’s actually really easy. There are two main things that you want to look for if you are pan-searing.
Dry vs Wet: For a pan sear, you need “dry” scallops if you want that dark golden sear. Wet scallops are treated with a chemical solution that makes them retain water, and that water steams instead of searing. For this recipe, one of the biggest tips I can give you is to make sure you’re using dry scallops.
What is U-10? U-10 is an industry term that just means it takes fewer than 10 scallops to make a pound. That ensures that you have a thick scallop. And the size does matter because you want the deep golden outside with the buttery inside. If the scallop is too small, you won’t get that amazing texture.
And that’s really it. If you want more information on scallops, Fulton Fish Market has a solid breakdown.
Tips for Searing the Scallops
Prep the Pan and Scallops
Get them bone dry. Water on the surface hits the hot pan and instead of getting a gorgeous golden crust, you get a steamed scallop. The fridge cure helps dry out the surface a lot but they need to also be very dry before they’re adding them to your preheated pan. Pat them down with a paper towels or hit it with a hairdryer on the cool setting until the surface is very dry.
Use a heavy pan. Stainless steel, cast iron, or carbon steel all work. You can use nonstick, but don’t expect the same level of crust. Nonstick pans can’t get as hot as these other pans.
Preheat the empty pan on high for three full minutes. Then drop the heat to medium-high and add your oil. I like to use olive oil, but you can also use a neutral, high-heat oil like avocado or canola. Don’t brown them in butter. It will burn with the pan as hot as you need it, but don’t worry, you’ll add plenty of butter later. Wait for the oil to slightly ripple in the pan before adding your very dry scallops.
Sear and Pull
Wiggle once, then leave them alone. The instant they hit the oil, give each one a small wiggle to keep it from that initial stick. After that, no poking, no checking, leave them alone. They need a minute and a half to two and a half minutes of uninterrupted contact to build the crust, and every nudge breaks it before it forms.
Give them space. Leave about an inch between each scallop, crowding drops the pan temperature and traps steam. Sear in two batches if you have to.
Know when to flip. They’re ready when they release from the pan on their own. If you try to lift one and it sticks, give it another fifteen seconds and try again. Thirty seconds on the second side is all you need.
Pull them when the sear is set. Scallops hold a lot of heat and keep cooking after they leave the pan. I like to pull them a little early because of this. You know that your scallops are done with they are firm on the outside but still have some bounce to them. The ideal temperature is 125°F–130°F (52°C–54°C), but I like to pull them around 120°F since they continue to cook.
Building the Shells and Broiling
The oven-safe shells are not only adorable, they’re functional too. The curved shape holds the butter around the scallop so every bite picks some up. I use these oven-safe shells from Amazon. If you don’t have them, small ramekins work just as well. You can also skip the shells entirely and plate the seared scallops hot with the butter spooned over the top.
Pipe or spoon a small dollop of salsa macha butter into the bottom of each shell. Set a seared scallop on top, then add another dollop of butter right on the scallop. Arrange the shells on a baking sheet with a wire rack underneath so they sit flat.
Move the oven rack to the top position and turn the broiler to high. Broil for 2 to 3 minutes. You’re looking for the butter to melt and sizzle all the way around the scallop. Keep an eye on them. Every broiler is different, and the butter can burn fast.
What Can Be Made Ahead
The salsa macha butter can be made up to 3 days ahead and stored in an airtight container in the fridge. Let it sit out for about 30 minutes before piping so it’s soft enough to push through a piping bag.
The ponzu can be made a day ahead and kept covered in the fridge.
The scallops are best made and served right away. They don’t reheat well.
How to Serve Salsa Macha Butter Scallops
Start the meal with a Frozen Strawberry Margarita, sweet and cold against the spicy butter. After the scallops, move into Maple Miso Glazed Short Ribs, fall-apart tender and deeply savory. Serve them with a silky French Pomme Puree to soak up the sauce. For dessert, the Passion Fruit Panna Cotta is cold and tangy, a refreshing finish.
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Frequently Asked Questions
The heat is mild to medium depending on how hot your salsa macha is. Guajillo is a mild chili on its own. If you want no heat at all, try my Scallops Meuniere.
Yes. Make it up to 3 days ahead and store it in an airtight container in the fridge. Let it sit out for about 30 minutes before piping so it’s soft enough to push through a piping bag.
No. The shells are pretty for serving but the scallops cook the same without them. Small ramekins work, or you can skip the broil step entirely and plate the seared scallops hot with the butter spooned over the top.
Yes, but check the label. Frozen scallops can be either dry-packed or wet-packed. Look for “dry” or “dry-packed” on the package, and check the ingredient list – if you see water and sodium tripolyphosphate (STPP), they’re wet and won’t sear well. Thaw them in the fridge overnight, then dry the surface thoroughly before searing.
No. Scallops are already cooked to a tight window of doneness and any reheat pushes them past it. Make them the day you’re serving them.
Equipment
- wire rack and baking sheet
- stainless steel skillet
- Oven-safe scallop shells, or small ramekins
- piping bag, or spoon
Ingredients
Scallops
- 8 U-10 sea scallops
- Kosher salt, to taste
- olive oil, or a neutral oil
Salsa Macha Honey Butter
- 2 dried guajillo pepper
- 6 oz unsalted butter, room temperature
- 1/4 cup salsa macha
- 1 tbsp honey
- 1 tsp smoked paprika
- 1 lemon, zest only
- 1 pinch salt, to taste
Ponzu
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp rice vinegar
- 1 pinch bonito flakes
For Serving
- chives, chopped, to taste
- 1 Lemon, wedged
Instructions
- Dry Brine the Scallops: Remove the side muscle. Pat scallops dry with paper towels and place on a wire rack over a baking sheet. Season lightly with salt and refrigerate uncovered for 1-4 hours.8 U-10 sea scallops, Kosher salt
- Salsa Macha Honey Butter: Stem and seed the guajillos. Place them in a bowl and cover completely with hot water. Soak for 15–20 minutes until pliable. Drain, sprinkle with salt, and chop them until they form a paste. Add them to a food processor along with the butter, salsa macha, honey, smoked paprika, lemon zest and salt. Process until smooth.2 dried guajillo pepper, 6 oz unsalted butter, 1/4 cup salsa macha, 1 tbsp honey, 1 lemon, 1 pinch salt, 1 tsp smoked paprika
- Ponzu Sauce: Combine the soy sauce, mirin, rice vinegar, and bonito flakes in a small bowl. Stir to combine.3 tbsp soy sauce, 1 tbsp mirin, 2 tbsp rice vinegar, 1 pinch bonito flakes
- Prep the Scallops: Remove scallops from the refrigerator and pat dry again with paper towels. Let sit at room temperature for 20 minutes. If the surface still feels damp, dry with a hairdryer on the cool setting.
- Sear the Scallops: Preheat a large skillet over high heat for 3 minutes. Reduce to medium-high and add enough oil to lightly coat the pan. Season scallops with salt. Add to the skillet and give each one a small wiggle immediately. Sear undisturbed for 1.5-2.5 minutes until a deep golden color. Flip and cook for 30 more seconds. Remove from the pan.olive oil
- Prepare the Shells and Broil: Move the oven rack to the top position and preheat the broiler to high. Pipe or spoon a small dollop of butter into the bottom of each shell. Place a seared scallop into each shell, and top with another dollop of butter. Arrange the shells on a wire rack over a baking sheet and broil for 2-3 minutes. They butter should be sizzling and the scallops should be golden and cooked all the way through.
- Serve: Drizzle the ponzu over the scallops or serve on the side for dipping. Finish with chopped chives, and lemon wedges for squeezing.chives, 1 Lemon
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Must try!!!! I have never baked a scallop and I am sold. It was easy and satisfying. Grab some bread because you just dip in the butter. Yum!!
Right Gina! I usually do pan fried but I really loved how these turned out and you can’t beat how easy this was! I’m so glad you liked it!