Name: Juicy Japanese-Style Seared Scallops
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Japanese
Ingredients: 12 large sea scallops, patted dry; 1 tablespoon vegetable oil (or sesame oil for more flavor); Salt and freshly ground black pepper, to taste; 1 tablespoon soy sauce; 1 tablespoon mirin (sweet rice wine); 1 teaspoon rice vinegar; 1 teaspoon honey or sugar; 1/2 teaspoon sesame seeds (optional); Fresh cilantro or parsley for garnish (optional); 1 teaspoon grated ginger (optional)

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If you’re looking for a quick, yet elegant dinner that’s packed with flavor, these Juicy Japanese-Style Seared Scallops are everything you need and more! Lightly seasoned with a touch of soy sauce, mirin, and a few other simple ingredients, these scallops are crispy on the outside and perfectly tender on the inside. Seriously, they’re like a restaurant-quality dish you can whip up at home in under 15 minutes!

Why You’ll Love This Recipe

Incredibly Simple – With just a handful of ingredients, you can create something that feels so fancy.
Tender & Juicy – The scallops stay moist and flavorful on the inside, with a beautiful golden crust.
Quick & Easy – This dish comes together in no time, perfect for a busy weeknight or when you want to impress guests.

Ingredients

Here’s what you’ll need to make these juicy scallops (full list below):

Fresh sea scallops for that tender, sweet flavor
Soy sauce, which adds depth and umami
Mirin, a Japanese rice wine, to bring a subtle sweetness
Butter and a touch of oil for searing and richness
Fresh lemon juice for brightness
Salt and pepper to season

Directions

Step 1: Prep the Scallops

Start by patting your scallops dry with a paper towel. This is key to getting a beautiful sear! If the scallops are wet, they’ll steam instead of sear. Season them lightly with salt and pepper on both sides.

Step 2: Heat the Pan

Next, heat a non-stick or cast-iron skillet over medium-high heat. Add a little bit of oil to the pan—just enough to coat the bottom. Once the oil shimmers, it’s ready for the scallops.

Step 3: Sear the Scallops

Place the scallops in the pan, making sure they’re not touching each other. Let them sear for about 2-3 minutes without moving them. You want a nice golden crust to form. After that, flip them over and cook for another 1-2 minutes on the other side.

Step 4: Make the Sauce

Once the scallops are seared to perfection, remove them from the pan and set them aside. In the same pan, lower the heat to medium. Add the butter, soy sauce, mirin, and lemon juice. Stir and cook for about 1 minute, until the sauce is slightly reduced.

Step 5: Serve

Place the scallops back into the pan and spoon some of the sauce over them. Cook for another minute to let them soak up the sauce, then transfer them to a plate. Drizzle with more sauce and garnish with chopped scallions or sesame seeds if you like.

Expert Tips and Tricks

Don’t Overcrowd the Pan – When you put the scallops in the pan, make sure they aren’t touching. Overcrowding will cause them to steam instead of sear.
Get the Pan Really Hot – A hot pan ensures you get that crispy, golden exterior without overcooking the inside.
Use Fresh Scallops – Fresh scallops are key! If you can, avoid frozen ones for this recipe, as they won’t sear as well.
Don’t Overcook the Scallops – Scallops cook quickly! Once they’re golden and firm to the touch, remove them from the pan. Overcooked scallops can become rubbery.

Recipe Variations and Possible Substitutions

Add a Sweet Glaze – You could add a little bit of honey or brown sugar to the sauce for a touch of sweetness that pairs wonderfully with the umami.
Spicy Kick – If you like a bit of heat, try adding a dash of chili flakes or a tiny splash of sriracha to the sauce.
Coconut Oil – Instead of regular oil, try using coconut oil for a different depth of flavor that complements the seafood.

Serving and Pairing Suggestions

These Japanese-Style Seared Scallops would pair beautifully with:

Steamed Jasmine Rice – Light and fluffy rice to soak up all that delicious sauce.
Sautéed Vegetables – Try serving with a side of sautéed spinach or bok choy for some extra greens.
Miso Soup – A simple miso soup would be a great light appetizer to round out the meal.
Crisp White Wine – A nice dry white wine like Sauvignon Blanc or Chardonnay complements the dish perfectly.

Storage and Reheating Tips

Storing Leftovers – Store any leftover scallops in an airtight container in the fridge for up to 2 days.
Reheating – Gently reheat in a pan over low heat to avoid overcooking the scallops. You can also microwave them, but they won’t have the same crispiness.
Freezing – Freezing cooked scallops is not recommended as they tend to become tough once thawed. It’s best to enjoy them fresh.

FAQs

1. Can I use frozen scallops?
While fresh scallops are best for this recipe, if you only have frozen scallops, be sure to thaw them thoroughly and pat them dry before cooking.

2. Can I make the sauce ahead of time?
Yes! You can make the sauce ahead of time and store it in the fridge. Just warm it up in the pan before serving.

3. Can I use other seafood for this recipe?
Yes! Shrimp or fish fillets would also work well in this recipe. Just adjust the cooking time accordingly.

4. How do I know when the scallops are done?
Scallops are done when they are opaque in the center and firm to the touch. They should also have a nice golden crust on the outside.

Conclusion

These Juicy Japanese-Style Seared Scallops are the perfect dish when you want something elegant, flavorful, and super easy to make. They’re tender, juicy, and covered in a delicious umami sauce that’ll make you feel like you’re dining at a fancy restaurant. Try them next time you want to treat yourself or impress someone special—your taste buds will thank you!

Juicy Japanese-Style Seared Scallops

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These Japanese-Style Seared Scallops are a simple yet elegant dish, perfectly seared to create a golden, crispy exterior while keeping the inside tender and juicy. The dish is finished with a delicious soy-based sauce, bringing in flavors of umami with a touch of sweetness. Perfect for a special dinner or as an appetizer!

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 2–3 servings 1x
Category: Appetizer, Main Course
Method: Stovetop
Cuisine: Japanese
Diet: Gluten Free

Instructions

Prepare the Scallops: Pat the scallops dry with a paper towel. This helps achieve a good sear. Season both sides of the scallops with salt and pepper.
Heat the Pan: Heat the vegetable or sesame oil in a skillet over medium-high heat. Once hot, add the scallops, making sure they are spaced apart to avoid overcrowding.
Sear the Scallops: Cook the scallops for 2-3 minutes on one side without moving them to form a crispy, golden crust. Flip and cook for another 1-2 minutes on the other side, or until the scallops are just opaque and cooked through.
Make the Sauce: While the scallops are cooking, combine the soy sauce, mirin, rice vinegar, and honey (or sugar) in a small bowl, whisking until well combined.
Serve: Once the scallops are cooked, remove them from the skillet and place them on a serving plate. Drizzle the sauce over the scallops and sprinkle with sesame seeds and fresh cilantro or parsley, if desired.
Garnish and Serve: Optionally, add some grated ginger on top for an extra kick of flavor. Serve immediately with a side of rice or vegetables.

Notes

Be sure not to overcook the scallops, as they can become rubbery.
You can serve these scallops with a side of steamed rice, sautéed vegetables, or a fresh salad for a complete meal.
If you prefer more sauce, simply double the sauce ingredients.
Store any leftover cooked scallops in the fridge for up to 2 days and reheat gently on low heat to avoid toughening them.