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.

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.

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What's a good Espelette substitute?

Aleppo pepper, sweet paprika with a pinch of cayenne, or Korean gochugaru all work great.

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Live Scallop with Espelette Butter

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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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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Course: Appetizer, Seafood

Cuisine: Californian, French

Calories: 456

Ingredients Equipment Method Nutrition Notes

Ingredients

2-4 scallops live in shell, well cleaned
Reserved roe sacks optional
½ teaspoon Espelette pepper
8 tablespoon butter room temperature

Equipment

Oven with broiler
Small food processor or mixing bowl
Aluminum foil (to stabilize shells)
Baking Sheet

Method

Preheat the broiler on high.
In a small bowl or food processor, combine the butter and Espelette pepper until well blended.
Choose the deeper half of each scallop shell and place it on a baking sheet, using molded foil to hold each shell level.
Place a small dollop of the butter in each shell.
Top with the scallop and optional roe, then spoon a bit more butter over top.
Broil for 3-5 minutes or until the butter is bubbling and the scallop is just starting to brown on top.
Serve immediately with a squeeze of lemon if desired.

Nutrition

Calories: 456kcalCarbohydrates: 98gProtein: 8gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 7mgSodium: 979mgPotassium: 117mgFiber: 1gSugar: 51gVitamin A: 1IUCalcium: 251mgIron: 3mg

Notes

Storage: scallops are best served hot straight from the broiler while the butter is bubbling. The Espelette butter makes extra, roll it into a log, wrap it, and keep it in the fridge for up to 2 weeks or in the freezer for up to 3 months.