Escargot Butter Scallops Recipe
A bold, buttery scallop dish that marries French escargot tradition with Japanese flavors. The creamy garlic‑herb butter melts over seared scallops, while a bright ponzu sauce adds a citrusy, umami kick.
Recipe by Food My Muse· Structured by ReelsMeals
From: Facebook(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
- 10 pcs Hokkaido scallops
Escargot Butter
- 8 oz unsalted butter
- 1 bunch flat leaf parsley
- 1 head garlic
- 1/4 cup chervil
- a pinch nutmeg
- 1 pcs serrano pepper
- 1 tbsp white miso
- 1/4 cup chives
- 2 tsp caper juice
- 1 tsp champagne vinegar
- to taste lemon zest
- to taste salt
- to taste black pepper
Ponzu Sauce
- 1 pcs shallot
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp rice vinegar
- a pinch bonito flakes
- 1/2 tsp sugar
Instructions
- 1Blend the unsalted butter, chopped parsley, roasted garlic, diced serrano pepper, champagne vinegar, chopped chives, chopped chervil, lemon zest, white miso, caper juice, a pinch of nutmeg, and salt and black pepper to taste until smooth, creating the escargot butter.
- 2Combine the minced shallot, soy sauce, mirin, rice vinegar, a pinch of bonito flakes, and sugar; stir and warm slightly to form the ponzu sauce.
- 3Place the scallops uncovered on a tray and refrigerate for 1–4 hours to dry the surface for a better sear, or use a cool hair dryer for a few minutes.
- 4Remove the foot of each scallop, let them sit at room temperature for 20 minutes, and season lightly with salt.
- 5Add a small amount of the prepared escargot butter to the center of each scallop shell, then broil on high for 2–3 minutes; set aside.
- 6Preheat a pan over high heat for 3 minutes, then reduce to medium‑high, add a little oil, and sear the scallops on one side for 3 minutes. Flip and cook the other side for 1 minute.
- 7Place the seared scallops over the melted escargot butter, add an extra dollop of butter on top, and broil on the middle rack for an additional 2 minutes.
- 8Warm the ponzu sauce gently before serving.
- 9Drizzle the warm ponzu sauce over the scallops and serve with lemon wedges.
- 10Garnish with extra chopped chives.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Dry the scallops
Refrigerate the uncovered scallops for 1–4 hours or use a cool hair dryer before searing to improve the crust.
Room‑temperature rest
After removing the foot, let each scallop sit at room temperature for 20 minutes before seasoning.
Preheat the pan
Heat the pan on high for 3 minutes, then reduce to medium‑high before adding oil and searing.
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Frequently asked questions
- How long does it take to make Escargot Butter Scallops (Spicy Garlic Herb Style)?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Escargot Butter Scallops (Spicy Garlic Herb Style) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Escargot Butter Scallops (Spicy Garlic Herb Style) recipe come from?
- It was shared by Food My Muse on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.