Best Snail Butter Recipes

SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS

Steps:

• Preheat oven to 450°F.
• Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
• Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
• Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
• Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.

SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS

Steps:

• Pre-heat oven to 450°F.
• Heat 2 Tbsp butter in a large heavy skillet over medium heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm.
• Puree remaining 4 Tbsp butter with garlic, parsley, and snails. Season with salt and pepper.
• Put scallops in gratin dishes. Season with salt and pepper, then dot each with 1 tsp snail/garlic butter.
• Bake in the middle of the oven until scallops are just cooked through, about 9 minutes.
• Serve topped with leeks and sprinkle with chives and remaining parsley.

SNAIL BUTTER / BEURRE D'ESCARGOTS

Steps:

• Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley.
• Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.
• Form into a log and wrap in plastic wrap.
• Place in freezer or refridgerator till firm and sold.

SCALLOPS WITH "SNAIL" BUTTER

Steps:

• FOR SNAIL BUTTER: Finely chop parsley and garlic together. Place in a bowl, add butter and zest, and mash together with a fork until well combined. FOR SCALLOPS: Generously season scallops with salt and pepper. Heat a large cast-iron pan over high heat until quite hot. Add oil and then scallops, slowly feeding them into pan, being careful not to crowd pan or lower the temperature of it; as scallops form a crusty brown sear on the bottom, 3 to 4 minutes, move them on top of each other and add more to the pan. When all scallops are browned on one side, remove pan from heat and dot scallops with snail butter. Place skillet in oven for 5 minutes to melt butter and cook scallops through. Transfer scallops and butter to bowl with mache, add lemon juice, toss, and serve immediately, with crusty bread to sop up buttery juices.

SNAIL BUTTER

Steps:

• Cream the butter until soft.
• Work in all other ingredients.