Delicate live scallops broiled in their own shells with a rich Espelette butter. A briny, buttery, lightly spicy dish that's all about letting the ingredients shine.
Why You'll Love Live Scallop with Espelette Butter
Delicate, briny, and lightly spicy-this simple French-style preparation lets the scallop speak for itself. If you've never broiled live scallops in-shell, this is a total game changer.
Tips and Tricks
- Stabilize shells on foil to prevent tipping under the broiler
- Keep an eye on the broiler-scallops overcook quickly
- Finish with lemon zest or flaky salt for added brightness
Variations
- Swap Espelette with Aleppo or smoked paprika
- Add minced garlic to the butter for extra depth
- Top with herbs like tarragon or chive after broiling
Substitutions
- Frozen shell-on scallops (fully defrosted) work if live are unavailable
- Sweet paprika + cayenne = a great Espelette sub
- Use unsalted butter and add salt to taste
Best served with
- Crusty baguette
- Dry Champagne
- Chilled herb salad
- Oysters on the half shell
How to Store Leftovers
- These are best eaten fresh. If needed, store cooled scallops in an airtight container in the fridge for up to 1 day. Reheat gently under the broiler or in a buttered pan.
Common Questions
Can I prep these ahead of time?
Yes, you can pre-assemble the butter and scallops in the shells and refrigerate. Broil just before serving.
What's a good Espelette substitute?
Aleppo pepper, sweet paprika with a pinch of cayenne, or Korean gochugaru all work great.
Live Scallop with Espelette Butter
Delicate live scallops broiled in their own shells with a rich Espelette butter. A briny, buttery, lightly spicy dish that's all about letting the ingredients shine.
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