Print

Juicy Japanese-Style Seared Scallops

Juicy Japanese-Style Seared Scallops
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Find it online: https://cookedbyandy.com/juicy-japanese-style-seared-scallops/