Description
Elevate dinner with Japanese-Inspired Seared Scallops, a culinary masterpiece blending delicate seafood and bold flavors. Silky scallops kissed by soy and sesame will transport you to coastal Japan’s refined dining experience.
Ingredients
Scale
Main Ingredients:
- 12 large sea scallops
Cooking Oils and Fats:
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 grams) unsalted butter
Seasoning and Flavor Enhancers:
- Salt (to taste)
- Pepper (to taste)
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) mirin
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon honey
Garnish:
- 1 tablespoon thinly sliced green onions
- Toasted sesame seeds
Instructions
- Meticulously blot each scallop with a clean kitchen towel, ensuring surfaces are completely dry and moisture-free. Apply a delicate seasoning of salt and freshly ground black pepper across both surfaces.
- Select a heavy-bottomed skillet and heat olive oil with butter over medium-high temperature. Wait until the mixture shimmers and begins to foam, creating an ideal searing environment.
- Carefully place scallops into the heated pan, allowing each piece to develop a rich golden-brown crust. Cook approximately 2-3 minutes per side, transforming the exterior to a crisp caramel tone while maintaining a translucent, tender interior.
- Transfer seared scallops to a temporary plate, preserving their pristine texture and warmth.
- In the same skillet, combine soy sauce, mirin, rice vinegar, sesame oil, freshly grated ginger, minced garlic, and honey. Whisk ingredients together, creating a glossy, aromatic reduction.
- Simmer the sauce for 2-3 minutes, allowing flavors to meld and liquid to slightly thicken, developing a luxurious consistency.
- Gently reintroduce scallops to the sauce, coating each piece and warming them through for an additional minute.
- Plate the scallops, cascading the vibrant sauce over the top. Enhance presentation by sprinkling chopped green onions and toasted sesame seeds. Accompany with steamed rice or seasonal vegetables.
Notes
- Choose fresh, dry-packed scallops with a firm, translucent appearance for the best searing results.
- Pat scallops completely dry using paper towels to ensure a perfect golden-brown crust without steaming.
- Allow scallops to reach room temperature before cooking to promote even searing and prevent rubbery texture.
- Use a heavy-bottomed skillet like cast iron for maximum heat retention and consistent browning.
- Avoid overcrowding the pan to maintain high heat and achieve crispy, caramelized edges on each scallop.
- For a gluten-free version, replace soy sauce with tamari or coconut aminos.
- Create a lighter sauce by reducing honey and using low-sodium soy sauce for a healthier option.
- Pair with cauliflower rice for a low-carb alternative to traditional steamed rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 60 mg