I’m thrilled to share my Pan Seared Japanese Style Scallops recipe with you! These sea scallops are my go-to indulgence, seared in butter and topped with a handcrafted savory mayo sauce that’s just bursting with flavor! With a quick prep and cook time, it’s my favorite way to enjoy a luxurious seafood treat at home. Let’s dive in and savor every bite of this delightful dish together!
Table of Contents
Why I Love This Recipe
I absolutely adore this Pan Seared Japanese Style Scallops recipe because it’s my own creation, featuring golden brown pan-seared scallops adorned with my signature Japanese-style mayo sauce and sprinkled with fresh green onions! It’s a delightful twist on traditional Japanese flavors, perfect for a simple yet elegant seafood main course that pairs beautifully with my Clam Miso Soup!
What makes this recipe truly special is that it’s my personal take on Japanese-style seared scallops, crafted using basic kitchen tools and simple Japanese ingredients, much like my Seared Scallops with Spicy Mayo, my hibachi style Hibachi Scallops and my sushi restraint style Dynamite Scallops dish. Trust me, once you try these briny, umami-packed scallops with their creamy, savory sauce, you’ll be hooked!
Ingredients
Ingredients
- Sea Scallops – fresh dry sea scallops, no brine.
- Olive Oil – preferred bottle of extra virgin olive oil or 2nd press olive oil.
- Butter – salted or unsalted butter.
- Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Green Onion – chopped green onion scallions.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or chili pepper.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
I recommend using a Large Frying Pan, providing ample space for the scallops to sear evenly.
Step 1 Begin by patting dry the sea scallops gently with a paper towel, ensuring they are moisture-free.
Step 2 In a mixing bowl, combine the mayo, soy sauce, and a touch of red chili powder for a flavorful sauce.
Step 3 Heat up some olive oil until it’s sizzling, then carefully introduce the scallops. Adjust the heat to medium and sear them for about 90 seconds.
🍳 Searing Pro Tip
When searing scallops, Avoid Overcrowding and Avoid Overcooking them to prevent them from becoming chewy.
Step 4 Next, add the butter to the skillet, allowing it to melt and coat the scallops thoroughly. Gently flip the scallops and cook for an additional 90-120 seconds until they achieve a beautiful golden brown hue and transfer to a plate.
Step 5 Top each scallop with a dollop of the mayo sauce, and for a finishing touch, sprinkle some freshly chopped green onions or a drizzle of zesty lemon juice.
Recipe Variations
You can vary this recipe by using the same searing technique but pairing the scallops with my signature spicy mayo sauce to create my Seared Scallops with Spicy Mayo dish. Or if you are in the mood for a buttery style dish, pair it with my Yuzu Butter Sauce!
Pairing Recommendations
Serve this recipe with my Japanese Spinach Salad or Baby Bok Choy Stir Fry for a light, refreshing vegetable dish, along with a warm bowl of Tofu Miso Soup for a complete Japanese inspired meal!
Frequently Asked Questions
Can I substitute regular mayo for Japanese mayo in this recipe?
Yes, you can substitute regular mayo for Japanese mayo in this recipe, but be aware that the taste will be different.
What is the best type of scallops to use for this dish?
For this dish, the best type of scallops to use are large dry sea scallops. Dry scallops, meaning they are not brined, are preferred as they do not retain excess liquid, making them ideal for searing.
Can I prepare the mayo sauce ahead of time?
Yes, you can prepare the mayo sauce ahead of time.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops for this recipe. However, it's important to ensure they are thoroughly defrosted before cooking. Ideally this can be done by placing them in the refrigerator overnight.
Storage Tips
Store any leftovers in an airtight container and place them in the refrigerator. Leftovers can be safely stored for 2-3 days.
Other Recipes You Might Like
- Japanese Style Seared Salmon
- Seared Hamachi Yellowtail
- Seared Yellowfin Tuna Tataki
- Japanese Style Shrimp with Spicy Miso Sauce
Watch How To Make It
Pan Seared Japanese Style Scallops
Ingredients
- 9-12 Pieces Sea Scallops medium size, dry scallop
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 4 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
- 1 tsp Soy Sauce
- 1 Stalk Green Onions
- 1/8 tsp Togarashi optional, can sub with ground red pepper
Instructions
- Gather all the ingredients.
- If using frozen scallops, thaw as indicated on the package label. Once thawed, pat dry with a paper towel
- In the meantime, finely chop green onions and set aside.
- In a small mixing bowl, combine Kewpie mayo, soy sauce and optional togarashi. Set aside.
- In a large skillet, add olive oil on high heat. Once the oil is preheated, reduce heat to medium and carefully add scallops. Cook for ~1.5 minutes or until browned and then add butter. Once butter is melted, coat scallops with butter, flip over and continue to cook the other side for 1.5-2 minutes or until browned. Once done, transfer to a serving plate.
- Add ~1/2 tbsp of Kewpie mayo mix onto each seared scallop and garnish with chopped green onions on top. Enjoy hot!
Nutrition
