Seared Scallops with Grains of Paradise Butter
Elegant seared scallops finished with a fragrant grains of paradise butter—quick, refined, and full of warm citrus-pepper spice.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 4 Servings
Calories: 147kcal
Cost: £12.00
Equipment
- 1 Heavy Frying Pan
Ingredients
- 12 each Large Sea Scallops side muscle removed (12)
- 30 ml Olive Oil 2 Tbsp
- 40 g Butter 3 Tbsp
- 1 tsp Ground Grains of Paradise 1 tsp
- 1 each small Shallot finely chopped (1 each)
- 30 ml Dry White Wine 2 Tbsp
- 1 tsp Lemon Juice 1 tsp
- 1 Tbsp Flat-Leaf Parsley finely chopped (1 Tbsp)
- Fine Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Pat the Scallops completely dry with paper towels. Season lightly with Salt and Pepper.
- Heat a heavy frying pan over medium-high heat. Add the Olive Oil.
- Place the scallops in the pan, leaving space between each.
- Sear for 1½–2 minutes on the first side until a deep golden crust forms.
- Turn and cook the second side for 1–1½ minutes. Remove to a warm plate.
- Reduce the heat to medium. Add the Butter and Shallot to the pan. Cook gently until soft and fragrant.
- Stir in the Grains of Paradise and cook for 30 seconds.
- Deglaze with the White Wine and simmer briefly.
- Add the Lemon Juice and Parsley, then taste and adjust seasoning.
- Spoon the warm butter over the scallops and serve immediately.
Notes
Grains of paradise bring a subtle peppery heat with hints of citrus and cardamom, which pairs beautifully with the natural sweetness of scallops. For a richer finish, mount an extra knob of cold butter into the sauce just before serving.
Serving Suggestions
- Over celeriac purée or cauliflower purée
- With lightly sautéed spinach
- Alongside a citrus fennel salad
- As a starter with toasted brioche crumbs
Nutrition
Calories: 147kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 77mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 334IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Seared Scallops with Grains of Paradise Butter
Elegant seared scallops finished with a fragrant grains of paradise butter—quick, refined, and full of warm citrus-pepper spice.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 4 Servings
Calories: 147kcal
Cost: £12.00
Equipment
- 1 Heavy Frying Pan
Ingredients
- 12 each Large Sea Scallops side muscle removed (12)
- 30 ml Olive Oil 2 Tbsp
- 40 g Butter 3 Tbsp
- 1 tsp Ground Grains of Paradise 1 tsp
- 1 each small Shallot finely chopped (1 each)
- 30 ml Dry White Wine 2 Tbsp
- 1 tsp Lemon Juice 1 tsp
- 1 Tbsp Flat-Leaf Parsley finely chopped (1 Tbsp)
- Fine Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Pat the Scallops completely dry with paper towels. Season lightly with Salt and Pepper.
- Heat a heavy frying pan over medium-high heat. Add the Olive Oil.
- Place the scallops in the pan, leaving space between each.
- Sear for 1½–2 minutes on the first side until a deep golden crust forms.
- Turn and cook the second side for 1–1½ minutes. Remove to a warm plate.
- Reduce the heat to medium. Add the Butter and Shallot to the pan. Cook gently until soft and fragrant.
- Stir in the Grains of Paradise and cook for 30 seconds.
- Deglaze with the White Wine and simmer briefly.
- Add the Lemon Juice and Parsley, then taste and adjust seasoning.
- Spoon the warm butter over the scallops and serve immediately.
Notes
Grains of paradise bring a subtle peppery heat with hints of citrus and cardamom, which pairs beautifully with the natural sweetness of scallops. For a richer finish, mount an extra knob of cold butter into the sauce just before serving.
Serving Suggestions
- Over celeriac purée or cauliflower purée
- With lightly sautéed spinach
- Alongside a citrus fennel salad
- As a starter with toasted brioche crumbs
Nutrition
Calories: 147kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 77mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 334IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.