Spicy Honey Butter Scallops Recipe
Introduction
Spicy Honey Butter Scallops offer a delightful balance of rich butter, sweet honey, and smoky salsa macha heat. This elegant yet simple dish is perfect for a special dinner or impressing guests with minimal effort.
Ingredients
- 4 tbsp unsalted butter (room temperature)
- ¼ cup salsa macha
- 2 tbsp honey
- 1 tsp soy sauce
- Pinch of salt
- 8 U-10 scallops
- Chives (chopped, to taste, for topping)
- 1 lemon (juice and zest)
- Crusty bread (for dipping)
Instructions
- Step 1: In a bowl, mix together the butter, salsa macha, honey, soy sauce, and salt until well combined.
- Step 2: Cut off the foot of each scallop and pat them dry with a paper towel.
- Step 3: Using a piping bag, place a small dollop of the butter mixture on the bottom of each scallop shell, then top with a scallop. Season with salt and pepper, and add more butter mixture over the top.
- Step 4: Broil the scallops on the middle rack at high heat for 6–7 minutes. Then transfer to the top rack and broil for an additional 1 minute.
- Step 5: Serve immediately, garnished with chopped chives, extra lemon zest, and lemon slices for squeezing over the scallops. Enjoy with crusty bread for dipping.
Tips & Variations
- For a milder version, reduce the amount of salsa macha or substitute it with a milder chili paste.
- Make sure scallops are dry before cooking to get a better sear and avoid steaming.
- Try adding a sprinkle of smoked paprika to the butter mixture for an extra smoky flavor.
Storage
Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or covered skillet to avoid overcooking. It’s best to enjoy this dish fresh, as scallops can become tough after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops for this recipe?
Yes, but be sure to thaw them completely and pat dry before cooking to ensure even cooking and a good sear.
What can I substitute for salsa macha?
If salsa macha is unavailable, you can use a mix of chili oil and toasted nuts or a milder chili paste, but this will change the flavor profile slightly.
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Spicy Honey Butter Scallops Recipe
- Total Time: 18 minutes
- Yield: Serves 4 (2 scallops per serving) 1x
Description
This Spicy Honey Butter Scallops recipe combines the rich creaminess of butter with the sweet heat of salsa macha and honey, creating a deliciously flavorful seafood dish. Perfectly broiled scallops are topped with a vibrant mix of chives and fresh lemon for a refreshing finish. Served with crusty bread, this appetizer or light meal is sure to impress with its balance of spice, sweetness, and zest.
Ingredients
Butter Mixture
- 4 tbsp unsalted butter (room temperature)
- ¼ cup salsa macha
- 2 tbsp honey
- 1 tsp soy sauce
- Pinch of salt
Scallops and Toppings
- 8 U-10 scallops
- Chives, chopped, to taste (for topping)
- 1 lemon (juice and zest)
- Crusty bread (for dipping)
Instructions
- Prepare the spicy butter mixture: In a bowl, thoroughly mix together the unsalted butter, salsa macha, honey, soy sauce, and a pinch of salt until well combined and creamy to create a flavorful butter base.
- Prepare the scallops: Trim off the foot of each scallop and then pat them dry carefully with paper towels to ensure they sear properly and absorb the flavors.
- Assemble scallops in shells: Using a piping bag or spoon, place a small dollop of the spicy butter mixture at the bottom of each shell (or baking vessel). Position the scallops on top of the butter, season with salt and freshly ground pepper, and then add more of the butter mixture to cover the scallops.
- Broil the scallops: Place the scallops on the middle rack of the oven and broil on high for 6 to 7 minutes until they begin to cook through and slightly brown. Then, transfer the scallops to the top rack and broil for an additional 1 minute to achieve a nice golden finish.
- Garnish and serve: Remove the scallops from the oven and immediately top with chopped chives and lemon zest. Serve with lemon slices on the side for squeezing over, along with crusty bread for dipping into the delicious buttery sauce.
Notes
- Ensure scallops are dried well before cooking to achieve a good sear and prevent steaming.
- If you don’t have scallop shells, use a broiler-safe baking dish or ramekins for cooking.
- Salsa macha is a Mexican chili oil with nuts and seeds; substitute with a chili garlic sauce blend if unavailable.
- Be mindful of broiler timing to avoid overcooking scallops, which can become rubbery.
- Serving with crusty bread helps soak up the flavorful honey butter sauce.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Mexican-inspired
Keywords: Spicy scallops, honey butter scallops, salsa macha scallops, broiled scallops, seafood appetizer, easy scallop recipe
