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Delicious seared scallops topped with yuzu garlic butter served on a plate

Seared Scallops with Yuzu Garlic Butter

A quick and elegant dish featuring seared scallops complemented by a rich yuzu garlic butter and umami wakame mayo, perfect for impressing guests or a special weeknight dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Wakame Mayo
  • 1 tbsp dried wakame flakes Rehydrate in boiling water
  • ½ cup boiling water Used to rehydrate wakame
  • 2 tbsp Japanese mayonnaise Kewpie recommended
For the Scallops
  • 12 sea scallops Side muscle and roe removed, rinsed and dried thoroughly
  • 1 tbsp grapeseed oil Keep a high smoke point
  • 2 cloves garlic Very finely minced
For the Sauce
  • 50 g unsalted butter To be browned with garlic
  • 1 tbsp white dashi concentrate Can substitute with a mild fish/seaweed stock
  • 1 tbsp yuzu juice Or 1 tbsp lemon + 1 tsp rice vinegar as a substitute
  • 2 tsp toasted sesame oil Final seasoning
To Garnish
  • ¼ cup chives Finely sliced
  • 1 tbsp toasted sesame seeds For finishing touch

Method
 

Preparation of Wakame Mayo
  1. 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.
  2. 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.
Making Yuzu Garlic Butter
  1. Heat 50 g unsalted butter in a small pan over medium heat until foaming and lightly browned at the edges.
  2. 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.
Searing the Scallops
  1. 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.
  2. 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.
Plating
  1. Arrange scallops over the wakame mayo. Drizzle with the yuzu garlic butter and finish with toasted sesame oil, chives, and sesame seeds. Serve immediately.

Notes

For best results, ensure scallops are dry before searing, use a heavy skillet for even heat, and avoid overcooking.