I learned this seared scallops with yuzu garlic butter recipe on a busy weeknight when I wanted something that felt restaurant-fancy but came together in under 20 minutes. The bright citrus of yuzu (or a lemon + rice vinegar stand-in) cuts through the rich brown butter, while wakame-infused Kewpie mayo gives each bite an umami-salty cushion. It’s fast, showy, and surprisingly easy to repeat at home — especially if you already love simple garlic-butter recipes like garlic butter chicken for weeknight dinners.
Why you’ll love this dish
Seared scallops with yuzu garlic butter blends three compelling things: quick technique, layered umami, and a bright citrus finish. Scallops cook in minutes and look impressive on a plate. The wakame-mayo base adds texture and an oceanic note without overpowering the delicate scallop, and the yuzu-garlic butter provides a glossy, aromatic sauce that feels indulgent but light.
“A perfect balance of buttery richness and citrus lift — restaurant results at home in 15 minutes.”
This is ideal for:
- A date-night starter or light main when you want something elegant without fuss.
- Entertaining: you can prep the wakame mayo and butter ahead and finish scallops just before guests arrive.
- Weeknights when time is short but you want something special.
How this recipe comes together
Step-by-step overview
- Rehydrate wakame so it becomes tender and mix with Japanese mayonnaise to make a creamy, salty base.
- Make a quick yuzu garlic butter by gently cooking garlic in butter, then adding white dashi and yuzu juice off the heat.
- Dry and season scallops, then sear them in a very hot pan in a single layer for a crisp, golden crust.
- Plate the scallops on the wakame mayo, drizzle with the yuzu-garlic butter and finish with toasted sesame oil, chives, and sesame seeds.
This gives you a fast prep-cook-plate rhythm: short soak, quick sauce, hot pan sear, immediate serving.
What you’ll need
- 12 sea scallops, side muscle (skirt) and roe removed, rinsed and patted dry (very important to dry thoroughly)
- 1 tbsp dried wakame flakes
- ½ cup boiling water (to rehydrate the wakame)
- 2 tbsp Japanese mayonnaise (Kewpie recommended; use regular mayo if unavailable)
- 1 tbsp grapeseed oil (or other high-smoke-point oil like avocado)
- 2 garlic cloves, very finely minced
- 50 g unsalted butter
- 1 tbsp white dashi concentrate
- 1 tbsp yuzu juice (or 1 tbsp lemon + 1 tsp rice vinegar if unavailable)
- 2 tsp toasted sesame oil
- ¼ cup chives, finely sliced for garnish
- 1 tbsp toasted sesame seeds
Substitution notes: If you can’t find white dashi, use a mild fish/seaweed stock but reduce salt elsewhere. Kewpie mayo brings a slight sweetness and umami; plain mayo works fine in a pinch.
How to prepare it
Step-by-step instructions
- Rehydrate the wakame: Put the dried wakame flakes in a small bowl and pour ½ cup boiling water over them. Let sit 2–3 minutes until softened, then drain and squeeze out excess water thoroughly.
- Make the wakame mayo: Mix the drained wakame into 2 tbsp Japanese mayonnaise. Taste and adjust—if it feels too rich, add a tiny squeeze of lemon. Spoon or smear this onto your serving plates and set aside.
- Yuzu garlic butter: Heat 50 g unsalted butter in a small pan over medium heat until it foams and starts to brown slightly at the edges. Add the very finely minced garlic and cook 1–2 minutes until fragrant but not browned. Remove from heat, stir in 1 tbsp white dashi concentrate and 1 tbsp yuzu juice (or the lemon + rice vinegar swap), swirl, and pour into a small heatproof dish.
- Prep the pan and scallops: Wipe the pan clean and return it to high heat. Add 1 tbsp grapeseed oil and let it shimmer. Meanwhile, pat scallops again with paper towels and season both sides with salt and pepper—moisture is the enemy of a good sear.
- Sear the scallops: Place scallops in the hot pan without overcrowding (work in batches if needed). Sear 1–2 minutes without moving them until a deep golden crust forms. Flip and cook for about 1 minute more—scallops should feel slightly springy and opaque in the center.
- Finish and plate: Arrange the scallops over the wakame mayo. Drizzle with the yuzu-garlic butter, finish with 2 tsp toasted sesame oil, a scattering of finely sliced chives, and 1 tbsp toasted sesame seeds. Serve immediately while hot.
Short action tips in the flow: dry scallops well, don’t overcrowd the pan, remove garlic butter from heat once dashi and yuzu are added to preserve bright flavor.
Best ways to enjoy it
Serving suggestions
- Plate as an elegant starter: three scallops per person over a smear of wakame mayo with a small green salad.
- As a light main: serve over a bed of warm jasmine rice or soba noodles tossed with a splash of soy and sesame oil.
- For a festival of garlic-butter flavors, pair with handhelds like cheesy garlic chicken wraps for a casual surf-and-turf vibe at a backyard gathering.
Presentation tips: use a shallow smear of wakame mayo to keep scallops glossy on the plate; finish with microgreens or a few drops of yuzu juice for visual pop.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerate: Store cooked scallops in an airtight container in the fridge for up to 48 hours. Keep sauce separate if possible.
- Reheating: Gently rewarm in a skillet over low heat with a dash of butter or oil for 30–60 seconds per side — avoid microwaves, which make scallops rubbery.
- Freezing: Raw scallops freeze well. Pat dry, flash-freeze on a tray, then transfer to a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.
Food safety: Keep seafood at safe temperatures. Do not leave cooked scallops at room temperature for more than 2 hours.
Pro chef tips
Helpful cooking tips
- Dryness is everything: Moist scallops steam instead of sear. Pat each scallop multiple times and let them air-dry for 10 minutes on paper towels if needed.
- Hot pan, minimal fuss: Use a heavy skillet (cast iron or stainless steel) and get it very hot before adding scallops to ensure an even, golden crust.
- Don’t overcook: Scallops cook fast; under 3 minutes total is usually enough for medium-sized scallops. They should be just opaque and tender in the center.
- Flavor building: Browned butter adds nuttiness—watch it closely. When the butter foams and smells toasty, it’s ready for the garlic.
- Advance prep: Rehydrate wakame and make the yuzu-garlic butter up to a day ahead. Reheat the butter gently before serving.
Creative twists
Recipe variations
- Spicy kick: Add ¼ tsp toasted chili oil or a pinch of shichimi togarashi to the yuzu butter.
- Herb-forward: Swap chives for thinly sliced basil or cilantro for a fresher profile.
- Vegetarian twist: Replace scallops with thick king oyster mushroom rounds seared the same way for a meaty umami option.
- Citrus swap: If you can’t find yuzu, use a mix of lemon and a dash of rice vinegar as instructed; yuzu zest also works if you have the fruit.
- Crunch finale: Replace sesame seeds with crushed toasted nori or panko for extra texture.
FAQ – Your questions answered
Q: How long does this recipe take from start to finish?
A: About 15–20 minutes active time. Rehydrating wakame is 2–3 minutes; searing scallops is quick, so most of the time is prep and plate.
Q: Can I use frozen scallops?
A: Yes. Thaw frozen scallops in the fridge overnight, pat them completely dry, then proceed. Avoid thawing at room temperature.
Q: What’s the best oil for searing?
A: Use a high-smoke-point oil like grapeseed, avocado, or light olive oil. Butter browns beautifully but can burn at high heat; use it in the sauce rather than as primary searing fat.
Q: Is white dashi necessary?
A: White dashi adds a clean umami. If you don’t have it, use a mild fish or kombu stock diluted to taste, and reduce added salt elsewhere.
Q: Can I make the yuzu garlic butter ahead?
A: Yes—make it up to 24 hours ahead and keep it refrigerated. Rewarm gently before serving. If the butter solidifies, let it come to room temperature and reheat very gently.
Q: How should leftovers be used?
A: Leftover scallops are best repurposed cold in salads or gently warmed and tossed with noodles. Texture will be slightly different after refrigeration.
Q: Are scallops high in mercury or allergens?
A: Scallops are a shellfish and a common allergen. They’re generally low in mercury compared to larger fish, but anyone with seafood allergies or pregnant individuals should consult guidance before eating.
Final thoughts
This dish delivers restaurant-style flavor with straightforward technique: crisp, caramelized scallops paired with a bright, savory yuzu-garlic butter and an umami wakame mayo base. Try it once, and you’ll find it’s an easy way to elevate weeknight meals or impress guests with minimal stress. If you make it, leave a note about how you plated it — I’d love to hear your tweaks.
Seared Scallops with Yuzu Garlic Butter
Ingredients
Method
- Put the dried wakame flakes in a small bowl and pour ½ cup boiling water over them. Let sit 2–3 minutes until softened, then drain and squeeze out excess water thoroughly.
- Mix the drained wakame into 2 tbsp Japanese mayonnaise. Taste and adjust with a tiny squeeze of lemon if needed. Spoon onto serving plates and set aside.
- Heat 50 g unsalted butter in a small pan over medium heat until foaming and lightly browned at the edges.
- Add the minced garlic and cook for 1–2 minutes until fragrant but not browned. Remove from heat and stir in 1 tbsp white dashi concentrate and 1 tbsp yuzu juice. Swirl and pour into a heatproof dish.
- Wipe the pan clean and return it to high heat. Add 1 tbsp grapeseed oil and let shimmer. Pat scallops again with paper towels and season with salt and pepper.
- Sear scallops in the hot pan without overcrowding for 1–2 minutes until golden crust forms. Flip and cook for about 1 minute more until scallops are slightly springy and opaque.
- Arrange scallops over the wakame mayo. Drizzle with the yuzu garlic butter and finish with toasted sesame oil, chives, and sesame seeds. Serve immediately.