AmericanMedium · Hot
Scallop Skewers with Ginger-Cumin Butter
Tender sea scallops threaded on skewers and seared to a golden crust, finished with a fragrant compound butter spiked with ginger and cumin — warm, bold, and bright.
Prep
15 min
Cook
10 min
Total
25 min
Method
1
In a small bowl, mash the softened butter with the grated ginger, ground cumin, minced garlic, salt, and black pepper until fully combined and aromatic. Set aside at room temperature.
2
Pat the scallops completely dry with paper towels — moisture is the enemy of a good sear. Thread 2–3 scallops per skewer, leaving a small gap between each.
3
Heat a heavy skillet or cast-iron pan over high heat until smoking hot, about 2 minutes. Add a thin film of butter from your compound butter to the pan.
4
Lay the skewers in the pan without crowding. Sear 1.5–2 minutes until a deep golden crust forms on the bottom. Do not move them.
5
7
Transfer the skewers to a serving platter. Drop small pieces of the remaining compound butter over the scallops and scatter the fresh cilantro on top. Serve immediately with extra lemon wedges on the side.
D
Nutri-Score
Needs balance
A–E · lower is better · score 14
Calories
212
per serving
High in saturated fat · 14gLow sugar · 1g
Protein
2g
Carbs
8g
Fat
21g
Sat. fat
14g
Fiber
2g
Sugar
1g
Sodium
422mg
Gluten FreeLow CarbPaleoPescatarianAnti InflammatoryDiabetesHigh ProteinMuscle Recovery
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
4
Spicy
Textures
CrispyTender
Aromas
CitrusHerbalSmokyWarm Spice
Kitchen Equipment
Primary Tool
Cast Iron SkilletTechniques
Safety & Storage
Cooking Temperature
Scallops must reach an internal temperature of 63°C (145°F) to ensure food safety. Use a calibrated meat thermometer to verify doneness — they should feel firm with slight give at the center.
Allergen Warning
This dish contains mollusks (scallops) and milk (butter). These allergens can cause severe reactions in sensitive individuals. Never reuse marinades or serving utensils that have contacted raw scallops.
Cross Contamination
Raw scallops can harbor bacteria and must not contact ready-to-eat foods. Use separate cutting boards, plates, and utensils. Sanitize all surfaces and tools after handling raw shellfish.
Handling
Moisture on scallop surfaces prevents proper searing and browning. Pat scallops completely dry with paper towels before threading. Handle gently to avoid bruising the delicate flesh.
High Risk Population
Shellfish allergens are among the most dangerous food allergens and can trigger anaphylaxis. Immunocompromised individuals, pregnant persons, and young children are at higher risk from undercooked mollusks.
Storage
Keep fresh scallops refrigerated at 4°C (39°F) or below and use within 1-2 days of purchase. Compound butter can be stored refrigerated for up to 1 week or frozen for 1 month.
Pro Tips
Technique
Do not rush the sear — that golden crust is the whole point. Let the scallop sit, untouched, until it releases itself from the pan. If it sticks when you try to lift it, it is not ready. Patience is flavor.
Substitution
No sea scallops? Thick-cut white fish like halibut works beautifully here, and you can lean into the same ginger-cumin butter — the cumin backbone will hold the dish together.
From the chef
In Lahore, we taught ourselves to taste fire — the moment a karahi hits full flame, you learn to read the color of the smoke and the smell of the char like a language. These scallops, they do not come from my river delta, but they understand what I am asking of them. The high heat, the dry surface, the compound butter with ginger and cumin dropped at the right moment — this is my handshake with the sea. It is unhurried, it is confident, and every skewer tells you: I know what I am doing, and you are welcome here.
TagsQuickPan SearedCompound ButterSkewersSeafoodHigh HeatGrain Free
AllergensMilkMollusks
Source: generated · June 13, 2026