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Scallops with ‘Nduja Garlic Butter. A showstopping recipe with minimal effort involved. Soft and sweet perfectly cooked scallops served with spicy ‘Nduja garlic butter and sprinkled with gremolata. So delicious!
This recipe is perfect for special occasions like Christmas or a cosy date night when you want to serve something special and exciting but need it to be quick, easy and stress-free.
The key to this recipe is buying good-quality large fresh scallops and good quality ‘Nduja (not the stuff sold in jars).
If you can get your hands on scallops shells from your fishmonger they look really special when serving. You can also clean them and keep them for whenever you serve scallops in the future.
This is one of my favourite ways to serve scallops they’re sweet and delicious with spicy and salty ‘Nduja and addictively delicious garlic butter. It’s something you’ll be making again and again.
If you love scallops and are looking for something without the spice then check out our Friulian Scallops Gratin, they’re so unbelievably delicious and just as easy!
See the recipe below including notes on ingredients, step by step photos and tips. For the full printable recipe scroll to the bottom or click the recipe link below.
Table of Contents
Ingredients
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Pin ItIngredient notes and substitutions
- Scallops – if you can use fresh large scallops from your fishmonger.
- ‘Nduja – use good quality Nduja and not Nduja sold in jars which is too soft and doesn’t taste as good.
- Butter – make sure it’s softened at room temperature (use unsalted).
- Garlic – a small clove is all you need to make garlic butter.
- Parsley – use fresh flat-leaf parsley (don’t use dried).
- Lemon zest – use unwaxed lemons since we’re using the zest.
Step by step photos and instructions
Make the Nduja garlic butter
Fry the Nduja in a dry frying pan until soft and melted. Turn off the heat and set aside to cool (photos 1 and 2).
Once cooled, mix the Nduja with the softened butter and minced garlic. Add a small pinch of salt and mix everything together (photos 3 and 4).
Roll the butter in a sheet of baking parchment into a sausage shape and twist each end to secure it. Place it in the fridge to solidify for at least 1 hour (photos 5 and 6).
To make the scallops
Pre-heat the grill/broiler to high. Finely chop the parsley with the lemon zest and set aside.
Remove the roe from the scallops if still attached then wash the scallops under cold running water and pat dry with kitchen paper then season each one with salt.
Wash and dry the scallop shells then place one scallop in each shell and place them on a baking sheet.
Cut the butter into 8 discs and add a slice on top of each scallop. Place under the grill (broiler) for 5 minutes until the butter has melted and bubbling.
Remove from the oven and top each scallops with the parsley and lemon zest then serve (photos 7 and 8).
Recipe Tips
- High-quality scallops – go to your fishmonger for fresh scallops (the fresher the better) they should not smell fishy. Try to get them roughly the same size so they cook evenly.
- Heat the broiler high – heat your broiler (grill UK) to the highest setting. Scallops don’t need a lot of cooking so 5 minutes is all you need.
- No shells? If you don’t have scallops shells you can make them in a small baking dish. I recommend using small dishes (even ramekins).
Yes, you can prepare the scallops with butter so they are ready to go in the oven. Keep them refrigerated until you are ready to grill them. Don’t prepare the parsley garnish until the last minute or it’ll turn brown.
If you can’t get fresh scallops you can use frozen scallops instead. Defrost them in the fridge the night before.
More recipes using ‘Nduja
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Scallops with Nduja Garlic Butter
Equipment
- Baking parchment
Ingredients
- 8 large scallops with shells
- 7 tablespoons butter, softened (100g/3.5 oz)
- 1 garlic clove, minced
- 1.5 oz Nduja, (40g)
- small handful fresh parsley
- Zest of 1 lemon
- salt
Instructions
Make the Nduja garlic butter
- Fry the Nduja in a dry frying pan until soft and melted. Turn off the heat and set aside to cool.
- Once cooled, mix the Nduja with the softened butter and minced garlic. Add a small pinch of salt and mix everything together.
- Roll the butter in a sheet of baking parchment into a sausage shape and twist each end to secure it. Place it in the fridge to solidify for at least 1 hour.
To make the scallops
- Pre-heat the grill/broiler to high. Finely chop the parsley with the lemon zest and set aside.
- Remove the roe from the scallops if still attached then wash the scallops under cold running water and pat dry with kitchen paper then season each one with a little salt.
- Wash and dry the scallop shells then place one scallop in each shell and place them on a baking sheet.
- Cut the butter into 8 discs and add a slice on top of each scallop. Place under the grill (broiler) for 5 minutes until the butter has melted and bubbling.
- Remove from the oven and top each scallops with the parsley and lemon zest then serve.
Video
Notes
- High-quality scallops – go to your fishmonger for fresh scallops (the fresher the better) they should not smell fishy. Try to get them roughly the same size so they cook evenly.
- Heat the broiler high – heat your broiler (grill UK) to the highest setting. Scallops don’t need a lot of cooking so 5 minutes is all you need.
- No shells? If you don’t have scallops shells you can make them in a small baking dish. I recommend using small dishes (even ramekins).
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
