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Pan-fried Scallops with Spiced Herby Butter

July 24, 2014 by Lucy Parissi 5 Comments

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Scallops with spiced butter served on the half shell

You only need a handful of ingredients to make these amazing pan-fried scallops! Serve with the spiced herby butter sauce on their half shell and prepare to impress.

You will also love my Grilled Lobster Tails

Scallops with spiced butter served on the half shell
Published July 2014, Updated February 2020

I adore scallops but don’t often make them at home. Not sure why since they are extremely easy to cook, delicious and perfect for entertaining.

They can be quite expensive so I usually serve scallops as a starter – they are perfect for a romantic dinner…

If you buy these scallops at a fishmonger, ask them if they can give you their shells to use as a little serving plate.

Serving scallops with butter sauce on a wooden board

These scallops can go from pan to dinner table in a matter of minutes. The spiced butter makes a delicious sauce equally quickly and tastes amazing.

Mop up any juices with bread and lick your fingers surreptitiously afterwards!

BTW don’t throw the shells away after you finish with the scallops. Wash and keep them for serving canapés or use them in the garden as decorative mulching.

Scallops with spiced butter served on the half shell

Scallops with Spiced Butter Sauce

Lucy Parissi | Supergolden Bakes
Prepare to impress with these quick and easy scallops served with spiced butter sauce.
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Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 -6
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Ingredients

  • 12 large scallops , with shells if possible
  • 1 tbsp unsalted butter
  • Salt and freshly ground pepper

Spiced Butter Sauce

  • 125 g | 4.4oz unsalted butter
  • 1 chilli , deseeded and finely chopped
  • 2 cloves garlic , minced in a garlic press
  • 1/2 small bunch coriander (cilantro), finely chopped
  • Juice of 1/2 lime
  • Salt and freshly ground pepper
  • Limes , quartered to serve

Instructions

  • Prepare the sauce. Add the butter in a small saucepan and heat until it melts.
  • Add the chopped chilli, garlic and coriander and cook for a couple of minutes.
  • Take off the heat, add the lime juice and season to taste. Set aside.
  • Season the scallops with salt and pepper.
  • If you have the shells, then wash and dry them and then place on a tray in a warm oven to use them for serving the scallops.
  • Heat the butter in pan until it starts to foam.
  • Add the scallops, in batches if necessary, and sear for a couple of minutes on each side.
  • Place the scallops on the shells using tongs.
  • Spoon about a tablespoon of the sauce over each one and season.
  • Serve hot with some quartered limes on the side.

Notes

Notes: the coriander can be replaced with parsley and lime with lemon if you prefer.
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Comments

  1. daisybeebee says

    July 31, 2014 at 10:56 am

    This both looks and sounds divine. I love fresh scallops and this recipe has definitely given me the incentive to buy some.

    Reply
  2. glennamy says

    July 29, 2014 at 6:59 am

    Love scallops but I rarely get the cooking time correct… thanks for the info.

    Reply
  3. Samantha Fromm Haddow says

    July 25, 2014 at 9:24 pm

    I adore this presentation! Pity scallops in the shell are so hard to find around here.

    Reply
  4. Nazia @ This Baker Girl Blogs says

    July 24, 2014 at 6:18 pm

    They look incredible! I've never eaten scallops but have been wanting to try them for ages.

    Reply
  5. Jaycee says

    July 24, 2014 at 3:08 pm

    I don't like scallops but my husband loves them. So I may attempt this recipe for him.

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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