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A black plate holds a tortilla topped with a round ball of food, possibly a potato, roasted garlic cloves, and a pool of reddish-brown sauce, all set on a light wood surface.

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  1. Preheat the broiler on high.
  2. In a small bowl or food processor, combine the butter and Espelette pepper until well blended.
  3. Choose the deeper half of each scallop shell and place it on a baking sheet, using molded foil to hold each shell level.
  4. Place a small dollop of the butter in each shell.
  5. Top with the scallop and optional roe, then spoon a bit more butter over top.
  6. Broil for 3–5 minutes or until the butter is bubbling and the scallop is just starting to brown on top.
  7. 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.

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