Broiled scallops in the shell with toasted hazelnut and cilantro butter


by: Yolanda

A scallop is a marine bivalve mollusc of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors.


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serves: 4

16 in prepared bay scallops the shell

2 tablespoons (25 g) unsalted butter (melted)

Salt and freshly ground black pepper


2 tablespoons heaped unblanched hazelnuts

6 tablespoons (75 g) unsalted butter (softened)

2 tablespoons heaped cilantro leaves

2 tablespoons flat-leaf parsley leaves

1 tablespoon roughly chopped shallot

1 teaspoon lemon juice

Nutrition Facts
Broiled scallops in the shell with toasted hazelnut and cilantro butter

Servings Per Recipe: 4

Amount per Serving

Calories: 1123

  • Total Fat: 113.7 g
  •     Saturated Fat: 66.9 g
  •     Trans Fat: 4.1 g
  • Cholesterol: 325 mg
  • Sodium: 493.9 mg
  • Total Carbs: 21.4 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 0.3 g
  • Protein: 9.9 g

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1.  Preheat the broiler. For the toasted hazelnut and cilantro butter, spread the hazelnuts in a baking pan and toast under the broiler for 4 to 5 minutes, shaking the pan now and then, until they are golden brown. Tip them into a clean dish towel and rub off the skins. Let cool, then chop them roughly and tip them into a food processor. Add the softened butter, the cilantro, parsley, shallot, lemon juice, a large pinch of salt, and some pepper. Blend together until well mixed.

2.  Put the scallops on a large baking pan (cook them in batches, if necessary) and brush them with the melted butter. Season with a little salt and pepper, then broil, about 4 inches (10 cm) from the heat, for 1 1/2 minutes.

3.  Drop a generous teaspoonful of the hazelnut and cilantro butter onto each scallop and return to the broiler for 1 1/2 minutes, until they are cooked through. Serve immediately.

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