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Salsa Macha Butter Scallops Recipe

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★★★★★

4.6 from 107 reviews

Salsa Macha Butter Scallops are a sophisticated and flavorful seafood dish featuring seared sea scallops topped with a rich, spicy salsa macha honey butter, finished under the broiler for a sizzling, golden touch. Accompanied by a tangy ponzu dipping sauce and fresh chives, this elegant recipe perfectly balances heat, sweetness, and citrus brightness for a restaurant-quality appetizer or entrée.

Ingredients

Scale

Scallops

  • 8 U-10 sea scallops
  • Kosher salt (to taste)
  • Olive oil or neutral oil (for searing)

Salsa Macha Honey Butter

  • 2 dried guajillo peppers
  • 6 oz unsalted butter (room temperature)
  • 1/4 cup salsa macha
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 1 lemon (zest only)
  • 1 pinch salt (to taste)

Ponzu Sauce

  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tbsp rice vinegar
  • 1 pinch bonito flakes

Garnish and Serving

  • Chopped chives (to taste)
  • 1 lemon (cut into wedges)

Instructions

  1. Dry Brine the Scallops: Remove the side muscle from each scallop. Pat the scallops dry thoroughly with paper towels. Place them on a wire rack set over a baking sheet, season lightly with kosher salt, and refrigerate uncovered for 1 to 4 hours to enhance flavor and texture.
  2. Prepare Salsa Macha Honey Butter: Stem and seed the dried guajillo peppers, then soak them in hot water for 15 to 20 minutes until pliable. Drain and season with a pinch of salt, then finely chop or mash into a paste. In a food processor, combine the guajillo pepper paste with room-temperature unsalted butter, salsa macha, honey, smoked paprika, lemon zest, and salt. Process until smooth and well incorporated.
  3. Make the Ponzu Sauce: In a small bowl, combine soy sauce, mirin, rice vinegar, and a pinch of bonito flakes. Stir gently to blend all flavors together, creating a savory and umami-rich dipping sauce.
  4. Prep the Scallops for Cooking: Remove the scallops from the refrigerator and pat dry again with paper towels to remove any surface moisture. Let them sit at room temperature for 20 minutes. If still damp, dry the surface using a hairdryer set to cool to ensure perfect searing.
  5. Sear the Scallops: Preheat a large skillet over high heat for 3 minutes, then reduce to medium-high and add enough oil to lightly coat the pan. Season scallops with salt. Place scallops in the skillet, giving each a gentle wiggle right after adding them to prevent sticking. Sear undisturbed for 1.5 to 2.5 minutes until a deep golden crust forms. Flip and cook for an additional 30 seconds. Remove scallops from the skillet.
  6. Prepare Shells and Broil: Move your oven rack to the top position and preheat the broiler to high. Place a small dollop of the prepared salsa macha honey butter into the bottom of each shell. Position a seared scallop in each shell and top with another dollop of butter. Arrange shells on a wire rack set over a baking sheet. Broil for 2 to 3 minutes until the butter is sizzling and scallops are fully cooked and golden.
  7. Serve: Drizzle ponzu sauce over the scallops or serve it on the side for dipping. Garnish with chopped chives and provide lemon wedges to squeeze over before eating for a vibrant, fresh finish.

Notes

  • Use U-10 sea scallops for a nice balance of size and tenderness.
  • Dry brining improves scallop texture and flavor by removing excess moisture.
  • If you don’t have fresh scallop shells, small heatproof ramekins can be used for broiling.
  • Adjust the amount of salsa macha in the butter to control spice level.
  • If a hairdryer is unavailable, pat scallops extra dry and ensure pan temperature is hot enough before searing.
  • Serve immediately after broiling for best texture and warmth.

Keywords: scallops, salsa macha, seafood appetizer, honey butter, ponzu sauce, seared scallops, broiled scallops, elegant seafood dish

Find it online: https://flavorsbymaya.com/salsa-macha-butter-scallops-recipe/