Scallops with Nduja Garlic Butter
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!
Prep Time1 hour hr
Cook Time5 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Appetizer
Cuisine: Modern Italian
Servings: 4 servings (8 scallops)
Calories: 218kcal
- 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
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.
- 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).
Inspired by an Olive Magazine recipe.
Calories: 218kcal | Carbohydrates: 1g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 279mg | Potassium: 71mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 679IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg