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Scallops on the Half Shell with White Wine & Herb Compound Butter

These scallops on the half shell are elegant, flavorful, and surprisingly easy to make. Fresh sea scallops are topped with a bright herb and lemon compound butter, a splash of white wine, and optional breadcrumbs for texture.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 10 People
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

Compound Butter
  • ½ cup Unsalted butter (1 stick) softened
  • 2 cloves garlic very finely minced
  • 2 tbsp Fresh parsley finely chopped
  • 1½ tsp Fresh thyme leaves
  • 1½ tsp Lemon zest
  • 1 tbsp Lemon juice
  • 1 tsp Sea salt
  • Fresh cracked pepper to taste
Scallops
  • 30 Medium scallops cleaned, side muscle removed
  • 30 Clean scallop shells or oven safe dishes
  • ½ cup Dry white wine Sauvignon Blanc or Pinot Grigio
  • Olive oil for brushing shells
  • ½ cup Fresh breadcrumbs optional
  • Lemon wedges & fresh herbs for serving

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Pastry brush
  • Small spoon
  • Scallop shells or mini dishes

Method
 

  1.  Make the Compound Butter
    In a medium bowl, combine softened butter, garlic, parsley, thyme, lemon zest, lemon juice, salt, and pepper.
    Mix thoroughly. You can refrigerate it to firm up or use it soft.
  2. Assemble the Scallops
    Preheat oven to 425°F (220°C).
    Lightly brush each shell with olive oil and place one scallop in each.
    Drizzle ½ to 1 teaspoon of white wine over each scallop.
    Add ½ to ¾ teaspoon compound butter on top of each scallop.
    Optional: Top lightly with breadcrumbs for texture.
    Place all the shells on a baking sheet (use salt or foil to keep them level).
  3. Bake or Broil
    Bake: Roast for 7–9 minutes, or until scallops are just opaque and butter is sizzling.
    OR
    Broil: Broil for 4–6 minutes, watching closely to avoid overcooking.
    Medium scallops are done when they turn opaque and slightly firm to the touch—don’t wait for them to shrink or curl.
  4. Serve
    Serve warm with lemon wedges and a light sprinkle of fresh herbs (parsley, thyme, or chives).