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Broiled Shad Roe with Crispy Bacon and Brown Butter inspired by Dini's Sea Grill
Inspired by Dini's Sea Grill

Broiled Shad Roe with Crispy Bacon and Brown Butter

Main Course
This seasonal dish features delicate shad roe sacs broiled to perfection and served with crispy bacon. The gentle cooking technique preserves the roe's unique texture while developing a subtle brown exterior. Finished with a nutty brown butter sauce, this preparation highlights one of spring's most treasured culinary offerings.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 10 mins
Total Time 40 mins
Servings 2

Ingredients

  • 2 pairs Shad roe sacs (About 3/4 pound total)
  • 6 slices Thick-cut bacon
  • 6 tbsp Unsalted butter (Divided)
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Capers (Drained and roughly chopped)
  • 2 tbsp Fresh parsley (Chopped)
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 2 tbsp All-purpose flour (For dusting)
  • 4 pieces Lemon wedges (For serving)

Tools You'll Need

  • Broiler-safe skillet (cast iron preferred)
  • Paper towels
  • Tongs
  • Slotted spatula
  • Small pin or fork for pricking membrane

Chef's Tip

Handle shad roe sacs very gently as they can easily tear. To prevent them from bursting during cooking, prick the membrane several times with a pin and cook at a moderate temperature, starting skin-side up.

Instructions

  1. Preheat broiler with rack positioned 6 inches from heat source. Bring shad roe to room temperature for 10 minutes.
  2. In a large skillet over medium heat, cook bacon until crisp, about 8-10 minutes, turning occasionally. Transfer to paper towels to drain, reserving 2 tablespoons bacon fat in skillet.
  3. Gently rinse shad roe under cold water and pat very dry with paper towels. Season with salt and pepper, then lightly dust with flour, shaking off excess.
  4. Heat reserved bacon fat in skillet over medium heat. Carefully add roe sacs and cook without moving for 2 minutes until lightly browned on bottom side.
  5. Gently flip roe sacs and add 2 tablespoons butter to pan. Cook 2 minutes more, occasionally spooning butter over roe.
  6. Transfer skillet to broiler and broil for 2-3 minutes until roe is lightly browned and feels firm but still slightly springy to touch.
  7. Remove roe to a warm plate and cover loosely with foil.
  8. Wipe out skillet and return to medium heat. Add remaining 4 tablespoons butter and cook until it begins to foam and turns golden brown with a nutty aroma, about 3-4 minutes.
  9. Remove from heat, add lemon juice (stand back as it will spatter), capers, and 1 tablespoon parsley. Swirl to combine.
  10. Crumble or chop the reserved bacon.

Plating

Place shad roe on warmed plates and spoon the brown butter sauce over each portion. Sprinkle with crumbled bacon and remaining parsley. Serve immediately with lemon wedges on the side.

Storage & Reheating

Shad roe is best consumed immediately after cooking. Due to its delicate nature, it does not store or reheat well. If storage is absolutely necessary, refrigerate in an airtight container for no more than 24 hours and serve cold, as reheating will make it tough and dry.

About This Recipe

A seasonal New England delicacy featuring delicate shad roe with bacon and brown butter, inspired by Dini's Sea Grill. The gentle broiling technique preserves the roe's distinctive texture while developing a pleasing exterior. The combination of crispy bacon and nutty brown butter complements the unique flavor of this spring specialty, creating a dish that honors traditional preparation while remaining accessible for home cooks.

How did it turn out?

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