Scallop Sauté with Garlic Butter – Escargot Style with Aohata Verde Spread

This elegant scallop sauté is inspired by classic escargot butter but simplified using Aohata Verde Garlic Toast Spread. Rich garlic flavor pairs perfectly with seared scallops and a hint of fresh green onion. Ideal for a light appetizer or refined main course.

Ingredients (Serves 2)

• 140g scallop adductor muscles (hotate, thawed if frozen)
• 1 stalk green onion, finely sliced
• 60ml water
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon Aohata Verde Garlic Toast Spread (approx. 7 arrows on the package)

Instructions

1. Season the scallops with a pinch of salt and black pepper.
2. Heat olive oil in a frying pan. Add scallops and sear both sides until golden.
3. Pour in water, cover with a lid, and steam for a few minutes until cooked through. Remove scallops and arrange on a serving plate.
4. Add Aohata Verde Garlic Toast Spread to the same pan. Stir to deglaze and create a sauce.
5. Pour the garlic butter sauce over the scallops and garnish with finely chopped green onion.

Tip: Serve with crusty bread or a side of vegetables. This dish also works beautifully as a starter for wine pairings or special occasions.