compound butter Archives - Proud Italian Cook

Garden Inspired Herb Butter

I look forward to summer and using all my fresh garden herbs, I’m constantly thinking of ways to incorporate them into my dishes. One of my favorite ways is to make herb butter, also known as compound butter.

When making herb butter the sky’s the limit. You can choose your favorite combinations with additions of garlic, shallots, citrus, edible flowers, mustards and even some spicy heat, it’s really fun to make it your own so whatever you use you can’t go wrong.

For my compound butter I used a combination of rosemary, lemon and English thyme, parsley, basil, oregano and chives, I picked some lavender but at the end decided not to use it in this batch.

I also added some of my hot pepper chili’s to spice it up a bit. Herbed butters can be used with seafood and fish of all kinds, grilled meats, potatoes, rice, all different veggies and breads, croutons, pasta, eggs and omelets, there are endless ways to use them.

Herb butters keep in the fridge for around a week but they freeze very well for up to three months, so keep that in mind when you’re making a batch if you want to keep a stash in your freezer like I do or if you want to give some away as a delicious hostess gift.

Infused herb butter that’s melted into a hot steamy ear of corn is a game changer!

Ready to make some?

Garden Inspired Herb Butter

You'll want to make extra so that you'll have a stash tucked away in your freezer.

Author: Marie

Ingredients

1 stick unsalted butter, very room temperature and soft
2 Tablespoons of finely chopped herbs, like thyme, basil, oregano, chives, parsley, remove all stems
1garlic clove, chopped finely
1 teaspoon lemon zest
a small pinch of red pepper or a small portion of a chopped red chili ( optional)
salt and pepper to taste

Instructions

Place the softened butter into a bowl and with a spatula fold in all the other ingredients then add the salt and pepper to taste.
Place the whole bowl into the fridge so the butter mixture can harden up a bit so you can easily form it into a log.
Take a piece of plastic wrap and lay it on the counter and spoon it on top then roll it into a log and twist the ends.
Stick the log into the fridge and let it completely harden up before slicing and using it.
Stays well in the fridge for a week and in the freezer for up to 3 months.

Seared Scallops Infused with Flavored Butter and Herbs

Are you planning on dining in instead of facing the crowds this New Years Eve? Have you been searching for a special dish to serve for an intimate dinner party or a romantic dinner for two? Well look no more this is it!

Sweet and delicate, melt in your mouth seared scallops topped with a flavored butter that’s infused with the zest of lemon, shallot, garlic and a hint of spicy chili.

The recipe itself is fairly simple to pull together, it’s basically all about the infused butter that will anoint the seared scallops with so much flavor, but equally as important are the steps you take to properly cook the scallops. It’s critical to avoid over cooking them, if you do they’ll become tasteless and rubbery and that would be such a waste!

In this recipe you’ll be using the large sea scallops, the smaller bay scallops are not what you want to be using here at all.

This could be the perfect first course with one scallop presented dramatically on baking sea shells, (Amazon). If you’re doing this for a main course you can use pretty gratin dishes.

As far as servings go, for a main I would say 4-5 per person because you’ll be having some sides with it. Scallops pair wonderfully with any green veggie and if you want some starch I like to serve maybe some couscous, garlic mashed potatoes or creamy polenta.

Grab a bottle of champagne, make this “fancy” dish and ring in the New Year at home!

Wishing you all a very healthy and happy 2019, thank you for all your support throughout the year I appreciate each and everyone of you, you’re the best! xo

You can follow me on Instagram to see what else I’m cooking up during the week.

5.0 from 3 reviews

Seared Scallops Infused with Flavored Butter and Herbs

You will definitely have extra infused butter leftover but it will be perfect for other things and it stays good for a couple of weeks in the fridge.

Author: Marie

Ingredients

1 dozen large sea scallops, side mussel removed and patted completely dry
2 sticks unsalted butter, room temperature
4 small garlic cloves grated on a microplane
1 fresh red chili, veins and seeds removed and finely diced ( if you like it hotter add more)
1 large shallot, finely diced
zest of 1 lemon
salt and pepper to taste
parsley for garnish, finely chopped

Instructions

Heat you oven to 400F.
Mix by hand in a bowl the softened butter with the garlic, zest, chili and shallot, taste for salt and pepper addition and set aside. Butter can be made ahead of time and refrigerated.
Heat up a good non stick skillet on medium high heat until its screeching hot, making sure it's big enough so scallops have room and don't touch at all, you might have to do them in batches if your skillet isn't big enough to give them room.
While skillet is heating up salt and pepper each side of the scallops.
When you think the skillet is hot enough drizzle some olive oil on the bottom of the pan, when it starts to slightly smoke add the scallops and press them down gently on one side.
Don't touch them or move them until you see a deep crust forming, then peek and check them out using tongs.
When you see a deep crust take them out and place them crust side up in your gratin dish or baking shells.
Add a good dollop of the infused butter on top, place them into the oven just so the butter melts down.
Take them out, let rest a second, garnish with the chopped parsley and serve immediately.