Cook The Book: Roasted Scallops With Snail Butter A

Name: Cook The Book: Roasted Scallops With Snail Butter And Mâche Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups loosely packed fresh flat-leaf parsley leaves; 2 garlic cloves, coarsely chopped; 5 tablespoons unsalted butter, at room temperature; Grated zest of 1/2 lemon; 4 ounces field-grown mache, baby spinach, or watercress; 2 pounds dry-packed medium scallops; Medium-coarse sea salt and coarsely ground black pepper; 1 tablespoon extra-virgin olive oil; Juice of 1 lemon; Crusty bread, sliced and toasted

Servings: persons

1
Heat oven to 350u00b0F.
2
For the snail butter, finely chop parsley and garlic together. Place in a bowl, add butter and zest, and mash together with a fork until well combined. Place mache in a large bowl. Set aside.
3
Generously season scallops with salt and pepper. Heat a large cast-iron pan over high heat until quite hot. Add oil and then scallops, slowly feeding them into pan, being careful not to crowd the pan or lower the temperature of oil; as scallops form a crusty brown sear on the bottom side, 3 to 4 minutes, move them on top of each other and add more to the pan. When all scallops are browned on one side, remove the pan from the heat and dot scallops with snail butter. Place skillet in oven for 5 minutes to melt butter and cook scallops through.
4
Transfer scallops and butter to bowl with mache, add lemon juice, toss, and serve immediately, with crusty bread to sop up buttery juices.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups loosely packed fresh flat-leaf parsley leaves, 2 garlic cloves, coarsely chopped, 5 tablespoons unsalted butter, at room temperature, Grated zest of 1/2 lemon, and more.

Yes, Cook The Book: Roasted Scallops With Snail Butter And Mâche Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Roasted Scallops With Snail Butter And Mâche Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions