Description
These juicy Japanese style seared scallops are a delicate and flavorful seafood dish that brings out the natural sweetness of the scallops, enhanced with a savory soy-based glaze. The scallops are seared to perfection, offering a crispy exterior and a tender, melt-in-your-mouth interior. A perfect dish for special occasions or a luxurious weeknight dinner!
Ingredients
Scale
- 12 large scallops (fresh or thawed if frozen)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and freshly cracked black pepper to taste
-
For the Glaze:
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon rice vinegar
- 1 teaspoon honey or sugar (optional, for extra sweetness)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil
- 1 tablespoon water (optional, to thin the glaze)
Garnish (optional):
- Toasted sesame seeds
- Chopped green onions (scallions)
- Lemon wedges
Instructions
- Pat the scallops dry with paper towels to remove any excess moisture. This step is crucial for getting a good sear.
- Season the scallops with a pinch of salt and freshly cracked black pepper on both sides.
- In a small saucepan, combine the soy sauce, mirin, rice vinegar, honey (if using), ginger, and sesame oil. Heat over medium heat, stirring occasionally, and bring it to a simmer. Let it cook for 2-3 minutes until slightly thickened. If you prefer a thinner glaze, add a tablespoon of water and stir. Remove from heat and set aside.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for 2-3 minutes on each side, or until a golden crust forms and the scallops are just opaque in the center (you can check by cutting into the thickest part).
- Add the butter to the pan during the last minute of cooking and baste the scallops with the melted butter for extra flavor.
- Once the scallops are cooked, remove them from the skillet and place them on a serving plate.
- Drizzle the Japanese-style glaze over the seared scallops.
- Garnish with toasted sesame seeds, chopped green onions, and lemon wedges. Serve immediately and enjoy!
Notes
- For a more intense flavor, let the glaze simmer for a little longer until it thickens to your desired consistency.
- If you don’t have mirin, you can substitute with a splash of dry white wine or sake.
- Scallops cook quickly, so be careful not to overcook them—watch for a nice golden brown crust while keeping the center juicy and tender.
- Serve with a side of steamed rice or sautéed vegetables for a complete meal.
Nutrition
- Serving Size: 4 scallops with glaze
- Calories: 180-220
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 40mg