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recipes scallops with herbed brown butter
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There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.
4.7
(4.72)
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Try your hand at one of these 19 great recipes for cooking scallops—be they seared, crusted, spiced, or sautéed.
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Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.
3.5
(3.5)
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Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
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Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
4.0
(4)
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Charring whole scallions before whipping them into the butter gives this spread an irresistible sweet, smoky flavor.
5.0
(5)
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The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).
4.0
(4)
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One of the easiest, most impressive weeknight dinners we know.
4.5
(4.54)
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Pro tip: Make the spice oil a week ahead to cut your prep time in half!
3.0
(3.14)
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Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
5.0
(5)
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These 26 recipes for scallops, waffles, pasta, and more will convince you: it's better on the dark brown butter side.
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Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.
4.0
(4)
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This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.
3.3
(3.27)
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A fool-proof technique for perfectly-seared scallops, plus a few more ways to dress them up.
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This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.
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Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
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Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
4.0
(4.06)
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The new meat-and-three is scallops with sweets n' beans.
5.0
(5)
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4.4
(4.4)
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Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.
3.0
(3.17)
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If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.
4.3
(4.3)
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Blistered tomatoes meet scallop juices and together they reduce into a flavorful summery sauce.
4.3
(4.31)