Roasted Scallops with Anchovy Butter

Prepared by Chef Renee Erickson of The Whale Wins – Seattle, WA


  • 1/2 cup unsalted butter, preferably European style, softened
  • 4 whole anchovies, bones removed, or 8 boneless filets, finely chopped
  • Thyme
  • Grated peel of 1 small lemon
  • 1 tbsp freshly squeezed lemon juice
  • Freshly ground black pepper
  • Scallops
  • Olive oil
  • Zucchini
  • Lemon peel
  • Basil oil


  1. In the work bowl of a stand mixer fitted with the paddle attachment, whip butter on high speed for 1 minute, until soft and fluffy.
  2. Add anchovies, thyme, grated lemon peel, lemon juice and pepper, and mix on high for 1 minute, stopping to scrape down the sides of the bowl once or twice.
  3. Transfer anchovy butter to a bowl to use at room temperature.
  4. Rinse scallops and pat dry with a paper towel. Season scallops lightly with sea salt.
  5. Heat a Hestan pan to medium heat and add in a drizzle of olive oil. Add each scallop flat side down and sear on one side for 1 minute or until they start to brown. Do not move scallops once placed in hot oil.
  6. Immediately add in a large spoonful of the anchovy butter. Turn scallop and mount with melted butter. This will help brown the anchovy. Total cooking time should be very short.
  7. Serve each scallop over roasted zucchini and garnish with lemon peel and basil oil.

Download Chef Renee Erickson’s Scallops with Anchovy Butter recipe.