Spicy Honey Butter Scallops
I'm bringing back my Restaurant Series (lets restart it), where I share dishes that would he on my hypothetical menu or that I learned while in the restaurant industry!
Equipment
- Bowl
- piping bag, plastic bag or spoon
Ingredients
- 4 tbsp unsalted butter room temperature
- ¼ cup salsa macha salsa macha recipe or chili crisp
- 2 tbsp honey
- 1 tsp soy sauce
- Pinch of salt
- 8 U-10 Scallops
- chives chopped, to taste, for topping
- 1 lemon juice and zest
- crusty bread for dipping
Instructions
- In a bowl, mix together the butter, salsa macha, honey, soy sauce and salt.
- Cut off the foot of the scallop and pat dry.
- Using a piping bag, add a small dollop of butter on the bottom of the shell, top with scallops. Add salt and pepper and top with more of the butter.
- Broil on high in the middle rack for 6-7 minutes. Transfer to top rack and broil 1 more minute.
- Serve topped with chives, more lemon zest and lemon slices to squeeze on top if you'd like.
Nutrition
Calories: 282kcal, Carbohydrates: 12g, Protein: 4g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.5g, Cholesterol: 37mg, Sodium: 206mg, Potassium: 113mg, Fiber: 1g, Sugar: 9g, Vitamin A: 389IU, Vitamin C: 15mg, Calcium: 14mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.