These Japanese Style Seared Scallops are a delicate and flavorful dish that’s quick, easy, and incredibly delicious. With a slight sear on the outside and tender, juicy scallops on the inside, they’re complemented by a savory, umami-packed glaze that takes these scallops to the next level. Perfect for a special occasion or a quick weeknight dinner, this recipe will transport your taste buds to a cozy izakaya in Japan.
Why You’ll Love This Recipe?
- Sweet, tender scallops with a perfect sear
- Light yet satisfying, making it perfect for any meal
- Quick and easy to prepare, with just a few ingredients
- A simple glaze that brings out the best in the scallops
Ingredients
- 12 fresh scallops, patted dry
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the glaze:
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake (or dry white wine)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Full list of ingredients with measurements below!
Make the Glaze
In a small saucepan, combine the soy sauce, mirin, sake (or white wine), sugar, and sesame oil. Bring it to a simmer over medium heat, stirring occasionally. Let it simmer for 3-4 minutes, until the sauce has thickened slightly and the sugar has dissolved. Remove from heat and set aside.
Prepare the Scallops
Pat the scallops dry with a paper towel to ensure a good sear. Season both sides with salt and pepper to taste.
Sear the Scallops
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops to the pan. Be careful not to overcrowd them. Sear the scallops for about 2-3 minutes on each side, or until they have a golden brown crust and are cooked through (they should still be tender in the center).
Drizzle with the Glaze
Once the scallops are cooked, remove them from the skillet and arrange them on a plate. Drizzle the prepared glaze over the scallops for a delicious burst of flavor.
Serve and Enjoy
Serve the seared scallops hot, garnished with a sprinkle of sesame seeds or chopped green onions if desired. These scallops are fantastic on their own or served alongside steamed rice or a light salad for a complete meal.
Expert Tips and Tricks
- Ensure the scallops are very dry before searing to get that crispy, golden crust.
- Use a cast-iron skillet or non-stick pan for best results, as it will provide an even heat distribution.
- If you don’t have sake, white wine or a splash of rice vinegar will work as a substitute.
- Be careful not to overcook the scallops—just sear each side briefly to keep them tender and juicy.
Recipe Variations and Possible Substitutions
- If you prefer a bit of heat, you can add a few drops of chili oil or a pinch of red pepper flakes to the glaze for a spicy kick.
- For a lighter glaze, try reducing the sugar or using honey instead of the traditional sugar for a more subtle sweetness.
- Replace the sesame oil with olive oil or a different cooking oil for a more neutral flavor if you prefer.
- Swap out the scallops for other seafood like shrimp or even thinly sliced fish for a different twist.
Serving and Pairing Suggestions
This dish pairs wonderfully with:
- A bowl of steamed white rice or sushi rice to soak up the delicious glaze
- A side of sautéed vegetables, like bok choy or asparagus, to add some freshness and crunch
- A simple cucumber salad with rice vinegar for a light and refreshing contrast
- A glass of crisp white wine or chilled sake to complement the umami flavors
Storage and Reheating Tips
While best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, briefly warm the scallops in a skillet over low heat, adding a little splash of water or broth to keep them from drying out.
FAQs
Can I use frozen scallops?
Yes, you can, but make sure they are completely thawed and patted dry before cooking to ensure a proper sear.
What should I do if the glaze is too thick?
If the glaze becomes too thick, simply add a small amount of water or broth to thin it out to your desired consistency.
How do I know when the scallops are cooked through?
Scallops cook quickly—about 2-3 minutes per side. They should be golden brown on the outside but still opaque and tender in the center.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze ahead of time and store it in the fridge for up to a week. Just reheat it before serving.
Conclusion
These Juicy Japanese Style Seared Scallops are a delicious and elegant dish that’s as easy to prepare as it is to enjoy. The simple yet flavorful glaze perfectly complements the tender, perfectly seared scallops, making it an unforgettable meal. Whether you’re hosting a dinner party or simply craving a special treat, these scallops will surely impress!
Print
Succulent Japanese-Inspired Seared Scallops: A Taste of Elegance
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Seafood, Main Course
- Method: Pan-Seared
- Cuisine: Japanese
- Diet: Gluten Free
Description
These Juicy Japanese Style Seared Scallops are a perfect balance of tender, sweet scallops and a rich, umami-packed glaze. The scallops are seared to perfection, creating a crispy exterior while maintaining their juicy interior. A simple yet elegant dish that brings the flavors of Japan right to your plate!
Ingredients
- 12 large sea scallops, patted dry
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and pepper to taste
- 2 tbsp soy sauce
- 1 tbsp mirin (or dry white wine)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp garlic, minced
- 1 tsp honey
- 1 tbsp green onions, thinly sliced (for garnish)
- Toasted sesame seeds (optional)
Instructions
- Prepare the Scallops: Pat the scallops dry with a paper towel to remove any excess moisture. Season both sides with salt and pepper.
- Sear the Scallops: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the scallops. Sear for 2-3 minutes per side until golden brown and slightly crispy on the outside, and opaque in the center. Remove the scallops from the skillet and set aside.
- Make the Sauce: In the same skillet, add soy sauce, mirin, rice vinegar, sesame oil, grated ginger, garlic, and honey. Stir to combine and simmer for 2-3 minutes until the sauce thickens slightly.
- Combine and Serve: Return the scallops to the skillet and spoon the sauce over them. Cook for another 1-2 minutes to heat the scallops through.
- Garnish and Serve: Plate the scallops and drizzle the sauce over the top. Garnish with green onions and toasted sesame seeds if desired. Serve hot with steamed rice or vegetables.
Notes
- Be sure to pat the scallops dry thoroughly to get a good sear.
- Adjust the sweetness of the sauce by adding more honey if you prefer a sweeter glaze.
- For an extra punch of flavor, add a few drops of chili oil to the sauce.
- Serve with a side of sautéed vegetables or a simple cucumber salad for a light, flavorful meal.
Nutrition
- Serving Size: 6 scallops with sauce
- Calories: 250
- Sugar: 7g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 35mg
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