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Pan-Seared Scallops in Escargot Butter Recipe

★★★★★

4.6 from 123 reviews
  • Author: Mariam
  • Total Time: 1 hour 45 minutes to 5 hours (depending on scallop drying time)
  • Yield: 10 scallops (serves approximately 4 as appetizer or 2 as main course) 1x

Description

This elegant Pan-Seared Scallops recipe features tender Hokkaido scallops cooked to a golden sear and served in shells with a rich, herbaceous escargot butter and a bright ponzu sauce. The dish combines meticulous preparation techniques like drying scallops for a perfect sear and roasting garlic to develop complex flavors. Finished under the broiler for a slightly caramelized top, these scallops make a stunning appetizer or entrée that balances buttery richness with fresh acidity.

Ingredients

Scale

Scallops

  • 10 Hokkaido scallops (or U-10 scallops)
  • Salt (to taste)
  • Neutral oil (for searing, such as vegetable or canola oil)

Escargot Butter

  • 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 pepper (rough chopped)
  • 1 tbsp white miso
  • 2 tsp caper juice
  • 1 tsp champagne vinegar
  • 1 dash nutmeg
  • Zest of 1 lemon
  • Salt and pepper (to taste)

Ponzu Sauce

  • 1 shallot (minced)
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tbsp rice vinegar
  • ½ tsp sugar
  • 1 pinch bonito flakes

Garnish

  • Chopped chives
  • Lemon wedges

Instructions

  1. Dry the Scallops: Pat the scallops dry thoroughly with paper towels. Place them on a wire rack set over a baking sheet and sprinkle with salt. Leave uncovered in the refrigerator for 1 to 4 hours to dry out the surface, which is essential for a perfect sear.
  2. Roast the Garlic: Preheat the oven to 400°F (204°C). Slice off 1/4 to 1/2 inch from the top of the garlic head and drizzle olive oil over the exposed cloves. Place garlic in a garlic roaster or wrap in foil and roast in the oven for 1 hour. Remove butter from the fridge to bring to room temperature.
  3. Make Escargot Butter: Scoop the roasted garlic cloves into a food processor. Add room temperature butter, parsley, chives, chervil, serrano pepper, white miso, caper juice, champagne vinegar, nutmeg, lemon zest, salt, and pepper. Blend until smooth and well combined.
  4. Prepare Ponzu Sauce: In a small bowl, combine minced shallot, soy sauce, mirin, rice vinegar, sugar, and bonito flakes. Stir until sugar dissolves and flavors meld. Set aside.
  5. Prep Scallops for Cooking: Dry the scallops again with paper towels and remove the side muscle from each. Let them come to room temperature for about 20 minutes. If still damp, use a cool hairdryer to dry the surface for an even better sear.
  6. Broil Escargot Butter in Shells: Move the oven rack to the middle position and set the broiler to high. Place half of the escargot butter into the center of each scallop shell by spoon or piping bag. Arrange shells on a baking sheet with a wire rack and broil for 2 to 3 minutes until the butter melts and starts to bubble. Remove from the oven.
  7. Sear the Scallops: Heat a large skillet over high heat for 3 minutes. Season scallops lightly with salt. Reduce heat to medium-high and add enough neutral oil to coat the pan. Add scallops carefully, giving them a little wiggle to prevent sticking. Sear without moving for about 3 minutes until a deep golden crust forms. Flip and cook for 1 more minute. Remove from heat.
  8. Assemble and Broil Again: Place each seared scallop into its prepped shell. Top each scallop with a dollop of the remaining escargot butter. Return shells to the middle oven rack and broil for an additional 2 minutes to meld flavors and lightly caramelize the butter.
  9. Serve: Drizzle ponzu sauce over the scallops or serve it on the side. Garnish with chopped chives and lemon wedges for brightness and a fresh finish.

Notes

  • Drying scallops in the refrigerator before cooking is key to achieving a perfect golden sear.
  • If scallops feel wet before searing, drying them with a cool hairdryer can improve the crust formation.
  • Roasting garlic mellows its flavor and adds depth to the escargot butter.
  • The escargot butter can be made in advance and refrigerated; bring it to room temperature before use.
  • Use neutral oil with a high smoke point for searing scallops to avoid burnt flavors.
  • Broiling the scallops with butter in shells adds a classic escargot touch and presentation flair.
  • For an alcohol-free version, substitute white miso for miso that doesn’t contain alcohol, and omit or replace champagne vinegar with white vinegar.
  • Prep Time: 1 hour 30 minutes (includes drying time in fridge and garlic roasting)
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: French-inspired

Keywords: Pan-Seared Scallops, Escargot Butter, Searing, Seafood Appetizer, Broiled Butter, Ponzu Sauce, Garlic Butter

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Find it online: https://aromaofgrandma.com/pan-seared-scallops-in-escargot-butter-recipe/