Seared Scallops with Fiery Nduja Garlic Butter

Scallops with ‘Nduja Garlic Butter: An Unforgettable Gourmet Experience

Prepare to be amazed by this effortlessly elegant Scallops with ‘Nduja Garlic Butter recipe, designed to impress with minimal fuss. Imagine succulent, sweet scallops, perfectly seared and bathed in a rich, spicy ‘Nduja-infused garlic butter, finished with a vibrant sprinkle of zesty gremolata. This dish isn’t just delicious; it’s a true showstopper, guaranteed to delight your taste buds and leave a lasting impression on your guests.

This recipe is your secret weapon for those special occasions – think intimate date nights, festive holiday gatherings like Christmas, or any time you want to serve something truly extraordinary without the stress of complex preparations. Its sophisticated flavors and elegant presentation belie how quick and easy it is to bring together. It proves that gourmet dining can be accessible and enjoyable for any home cook.

The secret to achieving restaurant-quality results lies in sourcing the finest ingredients. For this recipe, investing in high-quality, large, fresh scallops from a reputable fishmonger is paramount. The difference in taste and texture compared to frozen or lower-grade alternatives is simply incomparable. Equally important is selecting authentic ‘Nduja, the spreadable spicy salami from Calabria. Avoid jarred versions, which often lack the depth of flavor and ideal texture of artisanal Nduja. Opting for the genuine article will elevate your dish from good to absolutely phenomenal.

For an added touch of elegance and authenticity, consider asking your fishmonger for scallop shells. Serving the scallops nestled back in their natural shells creates a stunning visual presentation, making the dish even more special. These shells can be cleaned and reused for future culinary adventures, adding a sustainable and charming element to your kitchen tools. It’s these thoughtful details that transform a simple meal into an experience.

This Scallops with ‘Nduja Garlic Butter dish has quickly become one of our all-time favorite ways to enjoy scallops. The natural sweetness of the scallops, combined with the smoky, spicy kick of ‘Nduja and the irresistible aroma of garlic butter, creates an addictively delicious flavor profile that will have you coming back for more. It’s a dish that truly captivates the senses and is destined to become a regular feature in your entertaining repertoire.

If you adore scallops but prefer a milder flavor profile without the spice, we highly recommend trying our Friulian Scallops Gratin. It’s an equally unbelievably delicious and wonderfully easy alternative that showcases the delicate flavor of scallops in a different, equally compelling way. Whichever scallop dish you choose, prepare for a delightful culinary journey.

Ingredients for Scallops with ‘Nduja Garlic Butter

Ingredient Notes and Substitutions: Your Guide to Flavor Perfection

• Scallops: The star of this dish, fresh, large scallops are non-negotiable for the best results. Seek out “dry-packed” scallops from your local fishmonger if possible. These haven’t been treated with phosphates, which can make them absorb water, leading to a rubbery texture and difficulty in searing. Dry-packed scallops caramelize beautifully, yielding that desirable sweet, tender interior and golden crust.
• ‘Nduja: This spicy, spreadable Calabrian pork salami is the heart of our unique garlic butter. Its rich, fiery flavor and creamy texture melt beautifully, infusing the butter with incredible depth. Always opt for authentic, high-quality ‘Nduja, typically found in specialty Italian delis or online. Avoid the cheaper, often too soft, jarred versions, as they simply won’t deliver the same vibrant taste and aroma.
• Unsalted Butter: Softened at room temperature, unsalted butter is crucial. It acts as the perfect vehicle for the ‘Nduja and garlic, creating a luxurious base. Using unsalted allows you to control the overall seasoning of the dish, preventing it from becoming too salty, especially since ‘Nduja itself brings a savory, salty element.
• Fresh Garlic: A single, small clove of freshly minced garlic is all you need. Garlic adds an aromatic warmth that complements the scallops and the ‘Nduja without overpowering them. Avoid pre-minced garlic, as its flavor can be sharper and less fresh than a hand-minced clove.
• Fresh Flat-Leaf Parsley: This isn’t just a garnish; fresh flat-leaf parsley is an essential component of the gremolata, providing a burst of freshness and a beautiful counterpoint to the richness of the butter. Its slightly peppery, clean taste helps to brighten the entire dish. Dried parsley won’t offer the same vibrant flavor or texture.
• Lemon Zest: The zest of an unwaxed lemon is key for creating the gremolata’s bright, citrusy aroma and flavor. Make sure your lemon is unwaxed, as you’ll be using the outer peel directly in the dish. The zest provides a crucial lift, cutting through the richness and adding a delightful tang that awakens the palate.
• Salt: A touch of salt is used to season the scallops and to balance the flavors in the ‘Nduja garlic butter. Always season to taste, remembering that ‘Nduja itself contains salt.

The Magic of ‘Nduja: A Culinary Secret Revealed

‘Nduja, pronounced “en-doo-ya,” is a unique and increasingly popular spicy, spreadable pork salami originating from Calabria, a region in Southern Italy known for its fiery cuisine. Unlike traditional hard salamis, ‘Nduja has a soft, almost paste-like consistency, primarily due to its high-fat content and the grinding method used during production. It’s made from a selection of pork cuts, including shoulder and belly, combined with a generous amount of Calabrian chili peppers, which give it its characteristic vibrant red color and intense, smoky heat.

The beauty of ‘Nduja lies in its versatility. It can be spread on bread, stirred into pasta sauces, added to pizzas, or, as in this recipe, melted into butter to create a truly extraordinary flavor base. When gently heated, ‘Nduja renders its spicy, savory fat, releasing an incredible aroma and infusing any dish with its robust character. Its complex flavor profile—spicy, smoky, savory, and slightly tangy—adds a depth that transforms simple ingredients into something truly gourmet. Choosing a good quality ‘Nduja is crucial; authentic versions will offer a balanced heat and a rich, satisfying pork flavor that jarred imitations often lack.

Why Fresh Scallops Matter: Selecting the Best

Scallops are delicate seafood, and their quality directly impacts the success of your dish. Freshness is paramount, as scallops can quickly lose their sweet flavor and firm texture. When purchasing scallops, here’s what to look for:

• Smell: Fresh scallops should smell sweet, briny, and like the ocean, but never “fishy.” A strong, unpleasant odor is a clear sign that they are past their prime.
• Appearance: They should be plump, firm, and have a translucent, off-white to creamy or slightly pinkish color. Avoid scallops that look dry, dull, or have any discoloration.
• “Dry-Packed” vs. “Wet-Packed”: This distinction is crucial. “Wet-packed” scallops are typically soaked in a phosphate solution to preserve them and increase their weight. This causes them to absorb water, which releases during cooking, making it difficult to achieve a good sear and often resulting in a rubbery texture. “Dry-packed” scallops, on the other hand, are natural, unadulterated, and will caramelize beautifully, developing a golden crust and a tender, sweet interior. Always ask your fishmonger for dry-packed scallops if available.
• Size: For this recipe, large sea scallops are preferred. Their size allows for a substantial, meaty bite and ensures they cook evenly under the broiler without overcooking. Consistent sizing is also important for uniform cooking results.

By choosing the freshest, highest-quality scallops, you’re setting the stage for a truly exquisite culinary experience that celebrates the natural sweetness and delicate texture of this prized seafood.

Step-by-Step Instructions for Scallops with ‘Nduja Garlic Butter

Step 1: Preparing the Irresistible ‘Nduja Garlic Butter

Creating this flavorful butter is the first key step to unlocking the dish’s incredible taste. The process is simple yet effective, allowing the ‘Nduja to fully integrate its spicy, savory notes into the butter.

1. **Render the ‘Nduja:** Begin by placing the ‘Nduja in a dry frying pan over medium heat. Allow it to gently fry until it softens, melts, and releases its vibrant red oil. This step is crucial for rendering out the fat and intensifying its smoky, spicy flavor. Once melted and fragrant, remove the pan from the heat and set the ‘Nduja aside to cool completely. Cooling is important to prevent the butter from melting prematurely when combined.
2. **Combine Ingredients:** In a medium bowl, combine the cooled, melted ‘Nduja with your softened, room-temperature unsalted butter and the finely minced garlic. Add a small pinch of salt. Using a fork or a small spatula, mix all the ingredients thoroughly until well combined and the butter is evenly tinted with the ‘Nduja. The goal is a smooth, homogenous mixture where all flavors are perfectly integrated.
3. **Shape and Chill:** Lay out a sheet of baking parchment (or cling film) on a clean surface. Transfer the ‘Nduja garlic butter onto the parchment and, using the parchment as a guide, roll the butter into a tight sausage shape. Twist the ends of the parchment to secure the butter roll. Place the shaped butter in the refrigerator for at least 1 hour, or until it has solidified and is firm enough to easily slice. This chilling process makes the butter manageable for cutting into discs and ensures even distribution over the scallops.

Step 2: Broiling the Scallops to Perfection

With your flavorful ‘Nduja garlic butter chilled and ready, it’s time to prepare and cook the scallops for a quick, impressive finish.

1. **Preheat and Prepare Gremolata:** Preheat your grill or broiler to its highest setting. While the broiler heats, finely chop the fresh flat-leaf parsley and combine it with the lemon zest. This vibrant mixture is your gremolata, and it will be set aside to sprinkle over the cooked scallops just before serving.
2. **Prepare the Scallops:** If the roe (the orange crescent-shaped part) is still attached to the scallops, gently remove it. While edible, some prefer to remove it for aesthetic reasons or if they find its texture different. Wash the scallops under cold running water to remove any grit, then pat them thoroughly dry with kitchen paper. Achieving a completely dry surface is critical for getting a good sear and preventing the scallops from steaming rather than broiling. Season each scallop lightly with salt.
3. **Arrange in Shells (or Dish):** If using scallop shells for presentation, ensure they are clean and dry. Place one prepared scallop into each shell. Arrange the filled shells on a baking sheet, ensuring they are stable and won’t tip over under the broiler. If you don’t have shells, small oven-safe ramekins or a shallow baking dish will work just as well for containing the butter.
4. **Add Butter and Broil:** Carefully cut the solidified ‘Nduja garlic butter into 8 equal discs (assuming 8 scallops). Place one disc of butter directly on top of each scallop in its shell. Transfer the baking sheet to the preheated grill/broiler and cook for approximately 5 minutes. Watch carefully as cooking times can vary. The scallops are ready when the butter has fully melted, is bubbling enticingly, and the edges of the scallops are just turning opaque and slightly caramelized. Avoid overcooking, as scallops can become rubbery very quickly.
5. **Garnish and Serve:** Once perfectly broiled, carefully remove the scallops from the oven. Immediately sprinkle each scallop with the reserved fresh parsley and lemon zest gremolata. Serve the scallops piping hot, allowing guests to enjoy them fresh out of the oven, where the aromas and flavors are at their peak.

If you’ve had the pleasure of trying this exquisite Scallops with ‘Nduja Garlic Butter recipe, or any other delightful dish from our collection, we would be thrilled to hear from you! Please don’t hesitate to rate the recipe and share your experience in the comments section below. Your feedback truly inspires us! For more culinary inspiration and delicious recipes, be sure to follow us on Facebook, Instagram, and Pinterest. You can also sign up for our Newsletter to receive weekly updates on our latest culinary creations directly in your inbox.

Step-by-step photos above

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Scallops with ‘Nduja Garlic Butter

By Emily

Prep:
1 hr

Cook:
5 mins

Total:
1 hr 5 mins

Servings:
4 servings (8 scallops)

Print Recipe

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 delicious!

Equipment

• Baking parchment
• Frying pan
• Baking sheet

Ingredients

• 8 large scallops with shells (or without)
• 7 tablespoons unsalted butter, softened (100g/3.5 oz)
• 1 small garlic clove, minced
• 1.5 oz Nduja, (40g)
• Small handful fresh flat-leaf parsley, finely chopped
• Zest of 1 unwaxed lemon
• Salt, to taste

Instructions

Make the ‘Nduja garlic butter

1. Fry the ‘Nduja in a dry frying pan over medium heat until soft and melted. Turn off the heat and set aside to cool completely.
2. Once cooled, mix the ‘Nduja with the softened butter and minced garlic. Add a small pinch of salt and mix everything together until smooth and well combined.
3. Roll the butter mixture in a sheet of baking parchment into a sausage shape. Twist each end to secure it tightly. Place it in the fridge to solidify for at least 1 hour, or until firm enough to slice.

To make the scallops

1. Pre-heat your grill/broiler to its highest setting. Finely chop the fresh parsley and combine it with the lemon zest to create the gremolata. Set aside.
2. If present, remove the roe from the scallops. Wash the scallops under cold running water, then thoroughly pat them dry with kitchen paper. Season each scallop lightly with salt.
3. If using, wash and dry the scallop shells. Place one scallop in each shell and arrange them on a baking sheet. If not using shells, place scallops in small oven-safe ramekins or a shallow baking dish.
4. Cut the chilled ‘Nduja garlic butter into 8 discs. Place one disc on top of each scallop.
5. Place the baking sheet under the preheated grill (broiler) for approximately 5 minutes, or until the butter has melted and is bubbling, and the scallops are just cooked through and opaque. Be careful not to overcook.
6. Remove from the oven immediately. Garnish each scallop generously with the prepared parsley and lemon zest gremolata, then serve hot.

Video

A video demonstration of this recipe is coming soon! In the meantime, you can follow the detailed step-by-step photos and instructions above.

Watch the original video here

Notes

• High-quality scallops: Always choose fresh, dry-packed scallops from a reliable fishmonger. They should smell sweet, not fishy, and be uniform in size for even cooking.
• Heat the broiler high: A high heat ensures a quick cook, resulting in tender, perfectly seared scallops. Overcooking can make them rubbery.
• No shells? If you don’t have scallop shells for serving, small oven-safe baking dishes or ramekins make excellent individual serving vessels, perfectly containing the delicious ‘Nduja garlic butter.

Inspired by an Olive Magazine recipe.

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Nutrition

Calories: 218kcal |
Carbohydrates: 1g |
Protein: 5g |
Fat: 22g |
Saturated Fat: 14g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 5g |
Trans Fat: 1g |
Cholesterol: 68mg |
Sodium: 279mg |
Potassium: 71mg |
Fiber: 0.01g |
Sugar: 0.02g |
Vitamin A: 679IU |
Vitamin C: 2mg |
Calcium: 11mg |
Iron: 0.2mg

Nutrition information is automatically calculated and should only be used as an approximation.