Tasty Japanese Style Seared Scallops

I never tried scallops until I was in my thirties. Growing up in the Midwest, seafood meant fish sticks or canned tuna – that was pretty much it. When I finally ordered seared scallops at a Japanese restaurant, I couldn’t believe what I’d been missing all those years.

Turns out, cooking restaurant-quality scallops at home isn’t as tricky as I thought. The key is getting them nice and dry before they hit the pan, and using high heat to get that golden-brown crust. Skip either of those steps, and you’ll end up with rubbery, pale scallops that just aren’t the same.

What Kind of Scallops Should I Use?

For this recipe, you’ll want to look specifically for “dry” sea scallops rather than “wet” ones, which have been treated with chemicals and water. Dry scallops have a natural golden-tan or slightly pinkish color, while wet scallops are usually bright white and release a lot of liquid when cooking. When shopping, look for scallops labeled as “chemical-free,” “untreated,” or “dry-packed” – these will give you the best sear and sweetest flavor. Size-wise, medium sea scallops (often labeled as U/10 or U/20, meaning you get 10-20 per pound) are perfect for this dish, though you could also use larger ones and adjust the cooking time accordingly. Just make sure to pat them completely dry with paper towels before cooking, as any extra moisture will prevent that beautiful golden crust from forming.

Options for Substitutions

While some ingredients in this recipe are pretty specific, there are several substitution options you can try:

• Sea scallops: For best results, stick with sea scallops – bay scallops are too small for this searing method. Make sure to use ‘dry’ scallops rather than ‘wet’ ones that have been treated with chemicals, as they won’t sear properly.
• Kewpie mayonnaise: Regular mayonnaise can work, but to make it more like Kewpie, add a tiny pinch of MSG and 1/4 teaspoon of rice vinegar to each 4 tablespoons of regular mayo.
• Olive oil and butter: You can use all butter or all oil, or try other high-heat oils like grapeseed or avocado oil. Just keep in mind that using only oil will give you a different flavor.
• Togarashi: If you can’t find Togarashi, mix a pinch each of red pepper flakes, black pepper, and sesame seeds. Or simply use a pinch of cayenne pepper for heat.
• Green onion: Chives make a good substitute, or you can finely slice the green parts of leeks for a similar effect.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not properly drying them – pat them thoroughly with paper towels before cooking, as excess moisture prevents that beautiful golden crust from forming.

Another common error is overcrowding the pan, which causes the scallops to steam instead of sear – work in batches if needed and make sure there’s at least an inch of space between each scallop.

Temperature control is crucial: your pan should be screaming hot before adding the scallops, but once they’re in, resist the urge to move them around – let them sear undisturbed for 2-3 minutes on each side until they develop a golden-brown crust.

Keep in mind that scallops continue cooking slightly after being removed from the heat, so take them off when the center is still slightly translucent to avoid ending up with tough, rubbery seafood.

What to Serve With Seared Scallops?

These Japanese-style scallops pair perfectly with simple sides that won’t overshadow their delicate flavor. A bowl of steamed white rice makes an excellent base, while some quick-sautéed baby bok choy or spinach adds a nice green element to the plate. For a complete Japanese-inspired meal, try serving them with a small bowl of miso soup on the side. You could also lay these scallops over a bed of soba noodles tossed with a light sesame dressing – the nutty flavor of the noodles works really well with the mayo-soy sauce combo.

Storage Instructions

Consume Fresh: Seared scallops are best enjoyed right after cooking when they’re still warm and have that perfect golden crust. If you have any leftovers, place them in an airtight container and eat them within 24 hours for the best taste and texture.

Refrigerate Sauce: If you’ve made extra Kewpie mayo sauce, you can keep it in a sealed container in the fridge for up to 3 days. This is handy if you want to make more scallops later in the week!

Prepare Ahead: While the scallops should be cooked just before serving, you can mix the sauce and chop the green onions up to a day ahead. Store them separately in covered containers in the fridge until you’re ready to cook.

Preparation Time	10-15 minutes
Cooking Time	5-8 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 5-10 g

Ingredients

• 9-12 medium sea scallops (dry type)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 tablespoons kewpie mayonnaise (regular mayo is an alternative, taste may vary)
• 1 teaspoon soy sauce
• 1 stalk green onion
• 1/8 teaspoon togarashi (optional, or use ground red pepper)

Step 1: Prepare the Ingredients

Begin by gathering all the ingredients you’ll need for this recipe.

If you are using frozen scallops, follow the instructions on the package to thaw them.

Once completely thawed, pat each scallop dry using a paper towel to remove excess moisture for better searing.

In the meantime, finely chop the green onions and set them aside for garnish.

Step 2: Prepare the Sauce

In a small mixing bowl, combine Kewpie mayo, soy sauce, and optional togarashi for a little heat.

Mix these ingredients well and set the sauce aside.

This will be used to top the seared scallops for an added layer of flavor.

Step 3: Cook the Scallops

In a large skillet, add olive oil and preheat it over high heat.

Once the oil is hot, reduce the heat to medium.

Carefully add the scallops to the skillet, ensuring not to overcrowd the pan.

Cook the scallops for about 1.5 minutes on one side or until they are browned.

Add butter to the pan; once it has melted, use it to coat the scallops.

Flip the scallops over and cook for another 1.5 to 2 minutes or until the other side is equally browned.

Once cooked, transfer the scallops to a serving plate.

Step 4: Assemble and Serve

Place approximately half a tablespoon of the Kewpie mayo mixture onto each seared scallop.

To finish, sprinkle the chopped green onions on top of the scallops for a fresh touch.

Serve the scallops immediately while hot and enjoy this delicious dish!