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  4. Scallops in Escargot Butter for ep.1 of my new series ‘Twisting The Classics,’ where I take classic dishes and add my twist or in this case, several 🤣.

    What dishes do you want me to twist?

    Ingredients:
    * 8 oz unsalted room temp butter.
    * 1 bunch flat leaf parsley.
    * 1 head of garlic.
    * 1 shallot (chopped).
    * dash of nutmeg.
    * 2 tsp caper juice.
    * salt and pepper to taste.
    * 1 tsp champagne vinegar.
    * 6-8 U-10 Scallops.
    * 6-8 oven safe shells.
    * 1 lemon (zest and juice)
    * french bread.

    Directions:
    1. Cut the top off the garlic, add some olive oil and salt. Cover in foil and bake at 375F for 60 min.
    2. Add the butter, shallots, parsley, garlic, nutmeg, lemon zest, caper juice, vinegar into a food processor and process until smooth. Wait till salt until the end because the butter is salted.
    3. Cut off the foot of the scallop and pat dry.
    4. Add some butter on the bottom of the shell, top with scallops. Add salt and pepper and top with more of the butter.
    5. Broil on high in the middle rack for 6-7 min.
    6. Serve with more lemon zest and lemon juice.

    #escargot #compoundbutter #restaurantstyle #homecooking #finediningathome #frenchfood #makeitdelicious #roastedgarlic #appetizer #scallops #seafood

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