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–+ servings

Salsa Macha Butter Scallops

By: Nadia Aidi
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Servings: 8 scallops
Salsa Macha Butter Scallops are savory, a little spicy, and a little sweet. U-10 scallops hard-seared for a deep golden crust, finished in the shell under the broiler with a salsa macha butter, and served with a homemade ponzu on the side.
Prep 20 minutes
Cook 6 minutes
Additional Time 1 hour
Total 1 hour 26 minutes
Overhead view of four salsa macha butter scallops broiled in shells on a blue Talavera platter with lemon wedges and chives.

Equipment

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.
    • You know that your scallops are done with they are firm on the outside but have bounce to them when pressed. 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. They are best removed when the sides are opaque but the middle is just slightly translucent because they continue to cook.
  • 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

Nutrition

Calories: 243kcal, Carbohydrates: 5g, Protein: 3g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 461mg, Potassium: 78mg, Fiber: 1g, Sugar: 3g, Vitamin A: 904IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info