Dinner

Pan-Seared Scallops in Escargot Butter Recipe

ByMariam Harutyunyan August 27, 2026August 27, 2026

Introduction

Experience a luxurious twist on seafood with these pan-seared scallops served in rich escargot butter. Combining delicate Hokkaido scallops with a flavorful herb-infused butter and a bright ponzu sauce, this dish is perfect for impressing guests or treating yourself.

A single large seared scallop with a golden-brown crust sits in the center of a natural beige scallop shell filled with a glossy, green herb butter sauce that pools around the scallop’s base, showing small bits of herbs and seasoning. The shell rests on a white plate decorated with colorful small floral patterns in pink, orange, blue, yellow, and green, arranged delicately around the rim, giving a vintage look. Above the plate, a clear small glass bowl contains a golden-orange oil-based sauce with herbs, holding a silver spoon with a floral design on the handle. The setting is on a white marbled surface with bright natural light casting gentle shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 Hokkaido scallops (or U-10 scallops)
Salt (to taste)

Neutral oil (for searing)
1 head garlic

8 oz unsalted butter (room temperature)
1 bunch flat leaf parsley (rough chopped)

¼ cup chives (rough chopped)
¼ cup chervil (rough chopped)
1 serrano (rough chopped)

1 tbsp white miso
2 tsp caper juice
1 tsp champagne vinegar

1 dash nutmeg
1 lemon (zest only)
Salt and pepper

1 shallot (minced)
3 tbsp soy sauce
1 tbsp mirin

2 tbsp rice vinegar
½ tsp sugar
1 pinch bonito flakes

Chives (for garnish)
Lemon wedges (for serving)

Instructions

Step 1: Dry your scallops thoroughly with paper towels. Place them on a wire rack over a baking sheet, sprinkle with salt, and refrigerate uncovered for 1 to 4 hours to dry the surface for a perfect sear.

Step 2: Preheat the oven to 400°F. Slice off ¼ to ½ inch from the top of the garlic head, drizzle with olive oil, and roast in a garlic roaster or wrapped in foil for 1 hour. Remove butter from the fridge to reach room temperature.
Step 3: Make the escargot butter by squeezing the roasted garlic into a food processor. Add butter, parsley, chives, chervil, serrano, white miso, caper juice, champagne vinegar, nutmeg, lemon zest, salt, and pepper. Process until smooth.
Step 4: Prepare the ponzu sauce by combining minced shallot, soy sauce, mirin, rice vinegar, sugar, and bonito flakes in a small bowl. Stir well to combine.

Step 5: Pat the scallops dry again, remove the side muscle, and let them sit at room temperature for 20 minutes. Use a cool hairdryer if needed to dry their surface further.
Step 6: Position the oven rack in the middle and set the broiler to high. Spoon half of the escargot butter into the center of each scallop shell. Arrange shells on a baking sheet and broil for 2 to 3 minutes until the butter melts. Remove from oven.
Step 7: Heat a large skillet over high heat for 3 minutes. Season scallops lightly with salt. Reduce heat to medium-high, add enough oil to coat the pan lightly, then add scallops. Sear without moving for about 3 minutes until a deep golden crust forms, then flip and cook for 1 more minute.

Step 8: Place each scallop in its shell, top with the remaining escargot butter, and return to the oven’s middle rack. Broil for another 2 minutes.
Step 9: Serve scallops drizzled with ponzu or with ponzu on the side. Garnish with chopped chives and lemon wedges for a fresh finish.

Tips & Variations

Drying the scallops well before searing is essential to achieve a perfect crust and avoid steaming.

For a milder heat, substitute serrano with jalapeño or omit entirely.
You can prepare escargot butter a day ahead and refrigerate to let flavors meld.

Storage

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to avoid overcooking. The escargot butter can be stored separately in the fridge for up to 3 days.

How to Serve

A close-up view of two grilled scallops resting inside a ridged scallop shell on a delicate white plate with a floral and light gold pattern around the edges. The scallops are lightly browned with a slightly crispy texture and topped with finely chopped green herbs sprinkled over a glossy herb-infused oil sauce inside the shell. A silver fork with an ornate handle lifts one scallop, showing its soft, white interior. In the background, a lemon wedge peeks into frame on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of scallops for this recipe?

Yes, you can use other large dry scallops if Hokkaido or U-10 scallops are unavailable. Avoid wet scallops as they release too much moisture and won’t sear well.

What can I use if I don’t have a broiler or scallop shells?

If you don’t have a broiler or shells, you can finish the dish under a hot oven for a few minutes or serve the scallops topped with escargot butter and warm sauce directly on a plate.