8 Scallops, in the half shell
250g Salted butter, room temp
3 Gloves of garlic, minced
1/2 Bunch of parsley, de-stemmed
1/4 Bunch of dill, de-stemmed
1/4 Bunch of chives
Pinch of salt
1/2 Lemon, juiced
Paprika
Method
Green Herb & Garlic Butter
- Prepare ingredients
Ensure the butter is softened to room temperature. Roughly chop or tear the parsley, dill & chives. Mince the garlic & squeeze the lemon juice. - Add flavourings
Place the garlic, herbs, salt & lemon juice in the food processor & pulse until the herbs are finely chopped. - Blend the butter
Place the softened butter into the food processor. Pulse with herbs until smooth. Scrape down the sides of the bowl as needed to ensure an even, vibrant green butter. - Check seasoning
Taste and adjust salt or lemon juice if required. - Set the butter
Spoon the butter onto the baking paper. Roll tightly into a log and twist the ends to seal. Refrigerate until firm (approximately 1–2 hours). Alternatively, spoon directly onto scallops if using immediately.
To use on the scallops
- Prepare the scallops
Pat scallops dry thoroughly with a paper towel. - Top with herb butter
Place a slice or rosette of green herb butter on each scallop. Season lightly with salt and a pinch of paprika for gentle warmth and colour. - Grill
Grill under high heat until the butter is melted, bubbling and lightly golden, and the scallops are just cooked through (approximately 4–6 minutes depending on size). The tops should be slightly caramelised while the centres remain tender. - Serve immediately
Finish with a squeeze of fresh lemon if desired and serve hot.
About this recipe
This Seared Scallops with Herb & Garlic Butter recipe is simple, elegant and full of fresh flavour. Sweet scallops are topped with vibrant green herb butter and grilled until golden and tender. It’s a perfect starter for special occasions or as part of your Easter entertaining menu.
How do I know when scallops are cooked properly?
Scallops are ready when the butter is bubbling and the flesh turns opaque while still slightly tender in the centre. Overcooking can make them firm, so aim for about 4–6 minutes under a hot grill.
Can I make the herb and garlic butter ahead of time?
Yes. The herb butter can be prepared up to 2–3 days in advance and stored in the refrigerator. Simply slice and place it on the scallops when ready to cook.
Can I use scallops without the shell?
Absolutely. If using cleaned scallops without shells, place them on a baking tray or small oven-safe dish before topping with the herb butter and grilling.
What herbs work best with scallops?
Parsley, dill and chives complement scallops beautifully because they add freshness without overpowering the delicate flavour of the seafood.
What should I serve with seared scallops with herb and garlic butter?
They work well as a starter alongside crusty bread, a light salad, or as part of a seafood platter with prawns, oysters or grilled fish.
