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Three scallop shells on a plate, each containing a cooked scallop topped with green herb sauce or pesto, viewed from above.

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Californian, French Inspired
Calories: 1647
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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