Scallops in Escargot Butter

Broiled U-10 scallops baked in classic French escargot butter, served in-shell and finished with lemon zest.

Why You'll Love Scallops in Escargot Butter

Garlicky, herby, briny, and buttery, these broiled scallops are luxurious but simple to execute, good for date nights or dinner parties.

Tips and Tricks

• Use room temp butter to ensure easy blending.
• Don't skip patting the scallops dry-it ensures they cook evenly.
• Make a double batch of escargot butter to keep on hand for other dishes.

Variations

• Swap scallops for shrimp or mushrooms.
• Add anchovy paste to the butter for depth.
• Use sherry vinegar in place of champagne vinegar.

Substitutions

• Pickle brine can replace caper juice.
• White wine vinegar works in place of champagne vinegar.
• If you don't have scallop shells, use ramekins or mini baking dishes.

Best served with

• Toasted French baguette
• Light green salad with vinaigrette
• Roasted broccolini or asparagus
• Dry white wine or sparkling brut

How to Store Leftovers

• Refrigerate cooked scallops in an airtight container for up to 2 days. Reheat gently in a low oven or enjoy cold.

Common Questions

Scallops in Escargot Butter

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Plump, briny scallops broiled in a rich, garlicky escargot-style butter until golden on top.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 2

Course: Appetizer, Seafood

Cuisine: Californian, French Inspired

Calories: 1647

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 8 oz unsalted butter room temp
• 1 bunch flat leaf parsley
• 1 head garlic
• 1 shallot chopped
• 1 dash nutmeg
• 2 teaspoon caper juice
• 1 teaspoon champagne vinegar
• Salt and pepper to taste
• 1 lemon zested
• 6-8 U-10 scallops
• 1 lemon

Equipment

• Oven-safe scallop shells
• Chefs knife
• Small mixing bowl
• Foil
• Sheet Pan
• Microplane or zester
• Food processor

Method

 

1. Preheat oven to 375°F. Slice the top off the garlic head, drizzle with olive oil and a pinch of salt, wrap in foil, and roast for 60 minutes until soft and caramelized.
2. To a food processor, add butter, roasted garlic, parsley, shallot, nutmeg, caper juice, champagne vinegar, lemon zest, and black pepper. Blend until smooth. Taste and adjust seasoning as needed.
3. Remove the tough foot from each scallop. Pat scallops dry with paper towels.
4. Add a small spoonful of escargot butter to the bottom of each oven-safe shell. Top with a scallop, season with salt and pepper, and finish with another dollop of escargot butter.
5. Place on a sheet pan and broil on high (middle rack) for 6-7 minutes until scallops are just cooked and butter is bubbling.
6. Finish with fresh lemon zest and juice. Serve hot with crusty French bread to soak up every drop.

Nutrition

Calories: 1647kcalCarbohydrates: 5gProtein: 3gFat: 184gSaturated Fat: 117gPolyunsaturated Fat: 7gMonounsaturated Fat: 48gTrans Fat: 7gCholesterol: 488mgSodium: 28mgPotassium: 141mgFiber: 1gSugar: 3gVitamin A: 5669IUVitamin C: 2mgCalcium: 64mgIron: 0.4mg

Notes

Storage: scallops are best eaten hot right out of the broiler. The escargot butter makes more than you need, roll the extra into a log and keep it in the fridge for up to 2 weeks, or freeze it for up to 3 months and slice off rounds whenever you want another batch.

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