Japanese · Lunch
Seared Scallops in Butter Soy Glaze
Scallop Butter Yaki
A Hokkaido izakaya classic, large scallops seared in their shells with soy butter and mirin until caramelised and just set, finished with spring onion and shichimi.
$$
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
64gCarbs
4gSugar
2gFiber
680mgSodium
42mgChol
Goes well with
Puligny-Montrachet, ChardonnayPuligny-Montrachet, Chardonnay — A crisp...
local
Junmai Ginjo sake, chilledJunmai Ginjo sake, chilled — A balanced...
international
Instructions
1
Prep
Pat scallops completely dry with kitchen towel. Clean and dry shells if using as serving vessels. Finely slice 4 stalks spring onion. Mix 2 tbsp tamari, 2 tbsp mirin, and 2 tsp sake in a small bowl.
2
Sear
Heat cast iron or heavy frying pan over high heat until smoking. Working in a single layer, place scallops flat-side down without moving, sear 1.5–2 minutes until deep golden crust forms. Flip, sear reverse side 1 minute until just set.
3
Glaze
Add 40g butter to the pan. Once foaming, pour in tamari-mirin-sake mixture. Tilt pan and baste scallops repeatedly with bubbling butter sauce for 30–45 seconds until glaze caramelises and turns sticky.
4
Plate
Transfer scallops immediately to shells or a plate. Spoon remaining butter sauce over each scallop. Finish with spring onion and 0.5 tsp shichimi togarashi. Serve with lemon wedges and steamed rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) large scallops
- 40g (1.4 oz) unsalted butter
- 2 tbsp gluten-free tamari
- 2 tbsp mirin
- 2 tsp sake
- 4 scallions
- 0.5 tsp shichimi togarashi
- 1 medium lemon
- 360g (12.7 oz) steamed Japanese short-grain rice