Scallops with ‘Nduja Garlic Butter. An impressive yet simple dish. Plump, sweet scallops are finished with a spicy ‘Nduja garlic butter and a bright gremolata—elegant enough for a celebration, quick enough for a cosy weeknight.
This recipe works brilliantly for special occasions such as Christmas, or for a romantic dinner when you want something memorable without a lot of fuss.
The most important elements are high-quality large fresh scallops and good-quality ‘Nduja—avoid the overly soft jarred varieties.
If your fishmonger can provide scallop shells, they make a beautiful presentation. Rinse and save them to reuse when serving scallops again.
This is one of my favourite preparations: the natural sweetness of the scallops pairs perfectly with the salty, spicy ‘Nduja and rich garlic butter. It’s a combination you’ll return to time and again.
Below you’ll find the ingredients, step-by-step instructions with photos, and practical tips. For a printable version, see the full recipe section near the end.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Recipe Tips
- More recipes using ‘Nduja
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Scallops – buy large fresh scallops from your fishmonger whenever possible.
- ‘Nduja – choose a high-quality ‘Nduja; avoid overly soft jarred versions, which lack flavour and texture.
- Butter – use unsalted butter, softened to room temperature for easy mixing.
- Garlic – a single small clove, finely minced, is enough to flavour the butter.
- Parsley – use fresh flat-leaf parsley for the gremolata, not dried herbs.
- Lemon zest – use unwaxed lemons since the zest is used for garnish.
Step by step photos and instructions
Make the ’Nduja garlic butter
Heat a dry frying pan and fry the ‘Nduja briefly until it softens and breaks down. Turn off the heat and allow it to cool slightly.
When the ‘Nduja has cooled, combine it with the softened butter and the minced garlic. Add a small pinch of salt and mix thoroughly until evenly coloured and aromatic.
Spoon the mixed butter onto a sheet of baking parchment and roll it into a sausage shape, twisting the ends to seal. Chill in the fridge for at least 1 hour to firm up.
To make the scallops
Preheat the grill (broiler) to its highest setting. Finely chop the parsley and combine it with the lemon zest; set this gremolata aside.
If the roe is still attached to the scallops, remove it. Rinse the scallops under cold water, pat dry with kitchen paper and season lightly with salt.
Rinse and dry the scallop shells if using, then place one scallop into each shell and arrange them on a baking sheet.
Slice the chilled ‘Nduja garlic butter into eight discs and place a disc on top of each scallop. Grill (broil) for about 5 minutes, until the butter has melted and is bubbling.
Remove from the grill and finish each scallop with a sprinkle of parsley and lemon zest. Serve immediately while hot and fragrant.
Recipe Tips
- Choose top-quality scallops – buy from your fishmonger; they should smell clean, not fishy. Try to select scallops of similar size for even cooking.
- Use a very hot broiler – the intense heat ensures the scallops cook quickly without drying out; about 5 minutes is all that’s needed.
- No shells available? – place scallops in small baking dishes or ramekins instead for individual portions.
Yes. Prepare the scallops with the butter on top and keep them refrigerated until you’re ready to grill. Add the parsley and lemon zest just before serving to keep the garnish fresh.
If fresh scallops aren’t available, frozen scallops are an acceptable alternative—defrost them slowly in the fridge overnight.
More recipes using ‘Nduja
Pizza
Nduja Pizza with Burrata, Parmesan and Basil
Pasta
Orecchiette with ‘Nduja Sugo
Antipasti
Burrata with Crispy ‘Nduja & Gremolata
Pasta
Shrimp Spaghetti with ‘Nduja and Lemon
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Step By Step Photos Above
Most recipes include step-by-step photos, useful tips and sometimes video.
Scallops with Nduja Garlic Butter
By Emily
Equipment
- Baking parchment
Ingredients
- 8 large scallops with shells
- 7 tablespoons butter, softened (100g/3.5 oz)
- 1 garlic clove, minced
- 1.5 oz ‘Nduja (40g)
- Small handful fresh parsley
- Zest of 1 lemon
- Salt, to taste
Instructions
Make the Nduja garlic butter
- Fry the ‘Nduja in a dry frying pan until soft and melted. Turn off the heat and set aside to cool.
- Once cooled, mix the ‘Nduja with the softened butter and minced garlic. Add a small pinch of salt and mix until combined.
- Roll the butter in baking parchment into a sausage shape, twist the ends to seal and refrigerate until firm, at least 1 hour.
To make the scallops
- Preheat the grill/broiler to high. Finely chop the parsley and combine with the lemon zest; set aside.
- Remove roe from scallops if present, rinse under cold water, pat dry and season lightly with salt.
- Place one scallop in each cleaned shell and arrange on a baking sheet.
- Slice the chilled butter into 8 discs and place one slice on each scallop. Grill (broil) for about 5 minutes until the butter has melted and is bubbling.
- Remove from the oven, sprinkle with parsley and lemon zest, and serve hot.
Notes
- High-quality scallops – buy fresh scallops from a reputable fishmonger; they should smell clean and be similar in size.
- Heat the broiler high – a very hot broiler cooks scallops quickly so they remain tender—about 5 minutes.
- No shells? Use small baking dishes or ramekins if scallop shells aren’t available.
Inspired by an Olive Magazine recipe.
Helpful Info for All Recipes
- I usually use extra virgin olive oil unless a recipe specifies otherwise.
- When using canned or jarred tomatoes I prefer well-known quality brands.
- Vegetable sizes are medium unless noted otherwise.
- All recipes are tested using a fan (convection) oven unless stated.
- Nutrition is calculated automatically and should be taken as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.