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Rotisserie Scallops with Lemon Herb Butter

The butter makes this dish rich and luxurious, but if you’re looking for a lighter meal, substitute extra virgin olive oil for the butter and serve on the side."


2 tablespoons fresh lemon juice
¾ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
16 sea scallops (about 2 pounds), rinsed well and patted dry
7 tablespoons unsalted butter, room temperature and cut into ½-inch pieces
1/3 cup parsley
1 teaspoon lemon zest


In a small bowl, whisk the lemon juice together with the salt and pepper. Gradually whisk in the olive oil. Place the scallops in a large mixing bowl and toss with the lemon juice mixture. Cover the bowl with plastic wrap; let marinate in the refrigerator for about 1 hour. After the time as elapsed, thread the scallops on the provided skewers.
Hang the skewers onto the roasting rack as instructed (page TK).
Place in the Cuisinart® Vertical Rotisserie and set the temperature to 500°F. Set the timer to 16 minutes, or until scallops are opaque and thoroughly cooked.
While the scallops are cooking, add the butter, parsley and lemon zest to the bowl of a Cuisinart® mini chopper fitted with the chopping blade. Process until thoroughly combined; reserve.
To serve, place the scallops on a serving tray and dot with the lemon herb butter. You can also melt the butter and serve as a dipping sauce or drizzle over the top of the scallops.

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Makes 4 servings

Nutritional Information
Per Serving

Calories 440 (59% from fat) • carb. 7g • pro. 39g • fat 29g • sat. fat 14g • chol. 130mg • sod. 910mg • calc. 69mg • fiber 0g

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