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Pan sealed Japanese style scallops topped with chopped green onions and Japanese style mayo sauce served on a black plate.
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Pan Seared Japanese Style Scallops

Indulge in the savory delight of Seared Scallops with Japanese Mayo! Experience perfectly seared scallops topped with a creamy Japanese mayo sauce. Elevate your dining experience with this simple yet exquisite recipe!
Course Appetizer, Side Dish
Cuisine Asian Fusion
Keyword Japanese scallop recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 9 pieces
Calories 71kcal

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.
    Ingredients for Japanese style scallops on the countertop.
  • If using frozen scallops, thaw as indicated on the package label. Once thawed, pat dry with a paper towel
    Scallops being dried.
  • In the meantime, finely chop green onions and set aside.
    Chopped green onions.
  • In a small mixing bowl, combine Kewpie mayo, soy sauce and optional togarashi. Set aside.
    Sauce for Japanese style scallops in a mixing bowl.
  • 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.
    Scallops being pan fried.
  • Add ~1/2 tbsp of Kewpie mayo mix onto each seared scallop and garnish with chopped green onions on top. Enjoy hot!
    Japanese style scallops served on a plate.

Video

Nutrition

Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg