ONIMA recipes
Scallops with Chicken Skin Butter
A decadent dish of seared scallops basted in rich Chicken Skin Butter, served in their shells with lemon slices for an elegant presentation.
- Yield
- Serves 2-4
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 15 minutes
- Difficulty
- Easy
Original recipe
Ingredients
- 4 live scallops, cleaned
- Kosher salt, for seasoning
- 3 large spoons Chicken Skin Butter (see 1-2-3 Butter 'zine for recipe)
- Lemon slices
- Flaky sea salt
Step by step
-
Prepare the Scallops
Clean the scallops and remove them from their shells. Season them lightly with kosher salt and pat dry.
-
Cook the Scallops
Heat a skillet over high heat until very hot. Add the scallops to the dry pan and sear for 1-2 minutes on each side until golden brown and slightly caramelized.
-
Baste with Chicken Skin Butter
Add 3 large spoons of Chicken Skin Butter to the pan and let it melt. Tilt the pan and use a spoon to baste the scallops with the butter for about 30 seconds.
-
Serve the Scallops
Return the scallops to their cleaned shells. Drizzle with melted butter and sprinkle with flaky sea salt. Garnish with lemon slices on the side.
The whole recipe, at a glance
Your cooking chart.
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| Ingredients | Preparation flow | |||
|---|---|---|---|---|
| 4 live scallops, cleaned | Remove cleaned scallops from shells, lightly salt and pat dry. | Sear in a very hot, dry skillet for 1–2 minutes per side, until golden. | Add Chicken Skin Butter. Once melted, tilt the pan and baste for about 30 seconds. | Return to clean shells, drizzle with melted butter and finish with flaky salt and lemon. |
| Kosher salt, for seasoning | ||||
| 3 large spoons Chicken Skin Butter (see 1-2-3 Butter 'zine for recipe) | ||||
| Lemon slices | ||||
| Flaky sea salt | ||||