I was experimenting when I made these torched butter scallops and I’m glad I did! It’s a simple seared scallop recipe topped with a compound butter made with handfuls of fresh herbs from the garden -which is then sliced and melted with a torch on top of the scallops. The herbs create a beautiful blanket over the sweet baby scallops. So tasty!
Torched Butter Scallops
TIPS AND THINGS TO NOTE:
Scallops:
I am using baby scallops (small scallops) for this recipe because I wanted to place 3 scallop per shell for serving. I purchased these scallops with the shells and used the shells as my plating vessel. I purchased these in the freezer section of my local Asian grocery store. You could also purchase large scallops and do 1 scallop per shell/plate.
Shells:
If you can’t get your hands on any scallop shells at the grocery store you can purchase them here! You can also serve and torch the scallops in a different heat safe plate, dish, or ramakin.
I also found these cute reusable stainless steel ones you can also order online!
Herbs:
Use what ever herbs you have and like. You don’t need to use all the herbs I used in this recipe! I had all these herbs already growing in my garden so I used a little bit of each. If you only have 1 or 2 herbs on hand go ahead and use them. I love improvising in the kitchen and always encourage it.
Prepping substitutes of the herbs and garlic for compound butter:
I used a mortar and pestle to crush and mash my herbs and garlic because I wanted a bit of texture still left in my herbs. You can however also finely chop the herbs and garlic or blend/ process them.
Torch and substitutes:
You can purchase a simple butane torch here online – or you can place your scallops under a broiler for 45 seconds to 1 minute or until the butter has melted onto the scallops.
Ingredients
For compound butter:
For scallops:
Instructions
-
Pulverize the garlic, all the herbs, and salt (see notes for tips and alternatives).
-
Combine the herb and garlic mixture with the softened butter.
-
Onto a double layer of plastic wrap place dollops of the butter mixture to form a log shape. Fold up and over one side of the plastic, pinch the ends and roll up to close and tighten the ends by twisting them (see video). Place the butter log in the refrigerator until solid (approximately 20-30 minutes).
-
Over medium-high heat heat some butter in a pan and sear your scallops with salt and pepper for 45 seconds to 1 minute per side for small scallops and 1 to 1.5 minutes per side for large ones.
-
Remove the scallops from the heat and place on either your natural scallop shells, SS shells, ramekins, or heat safe plate.
-
Remove your compound butter from the fridge and slice into rounds.
-
Place a slice of butter over the scallops. Using a butane torch melt the butter over the scallops and enjoy! (see notes for alternatives).
Note
- Scallops: I am using baby scallops (small scallops) for this recipe because I wanted to place 3 scallop per shell for serving. I purchased these scallops with the shells and used the shells as my plating vessel. I purchased these in the freezer section of my local Asian grocery store. You could also purchase large scallops and do 1 scallop per shell/plate.
- Shells: If you can’t get your hands on any scallop shells at the grocery store you can purchase them here! You can also serve and torch the scallops in a different heat safe plate, dish, or ramakin.
I also found these cute reusable stainless steel ones you can also order online! - Herbs: Use what ever herbs you have and like. You don’t need to use all the herbs I used in this recipe! I had all these herbs already growing in my garden so I used a little bit of each. If you only have 1 or 2 herbs on hand go ahead and use them. I love improvising in the kitchen and always encourage it.
- Prepping substitutes of the garlic and herbs for the compound butter: I used a mortar and pestle to crush and mash my herbs and garlic because I wanted a bit of texture still left in my herbs. You can however also finely chop the herbs and garlic or blend/ process them.
- Torch and substitutes: You can purchase a simple butane torch here online – or you can place your scallops under a broiler for 45 seconds to 1 minute or until the butter has melted onto the scallops.
You may also like...
