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 good!

This recipe is suited to 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 special when serving. You can also clean them and keep them for whenever you serve scallops in the future.

This is one of our favourite ways to serve scallops they're sweet and good with spicy and salty 'Nduja and addictively good 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 good and 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.

Ingredient 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. We recommend using small dishes (even ramekins).

Can we prepare this in advance?

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.

Can we use frozen scallops?

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

Pizza

Nduja Pizza with Burrata, Parmesan and Basil

Pasta

Orecchiette with 'Nduja Sugo

Antipasti

Burrata with Crispy 'Nduja & Gremolata

Pasta

Shrimp Spaghetti with 'Nduja and Lemon

Ingredients

Makes 4 servings (8 scallops)

• 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

Equipment

• Baking parchment

Method

Make the Nduja garlic butter

1. Fry the Nduja in a dry frying pan until soft and melted. Turn off the heat and set aside to cool.

2. Once cooled, mix the Nduja with the softened butter and minced garlic. Add a small pinch of salt and mix everything together.

3. 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

1. Pre-heat the grill/broiler to high. Finely chop the parsley with the lemon zest and set aside.

2. 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.

3. Wash and dry the scallop shells then place one scallop in each shell and place them on a baking sheet.

4. 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.

5. Remove from the oven and top each scallops with the parsley and lemon zest then serve.

Kitchen 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. We recommend using small dishes (even ramekins).

Inspired by an Olive Magazine recipe.