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Seared Scallops & Yuzu Garlic Butter

15 minsServes 4Ingredients:12 sea scallops (skirt and roe removed - aka just the round bit)1 tbsp dried wakame flakes½ cup cold water2 tbsp Japanese mayonnaise1 tbsp Grapeseed oil2 garlic cloves finely minced50g butter1 tbsp white dashi concentrate1 tbsp yuzu juice2 tsp sesame oil¼ cup chives to garnish1 tbsp toasted sesame seeds
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Seared Scallops & Yuzu Garlic Butter

with Wakame Mayo
Serves 4| Ready in 15 mins
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This seared scallops recipe is a delicate umami delight. The subtle sweet flavour of the sea from tender scallops paired with Japanese umami flavours is a match made in seafood heaven.

Seared Scallops & Yuzu Garlic Butter

What makes me try a new recipe is usually the interesting ingredients and flavour combinations, but what keeps me making it again and again is that it’s easy and freaking delicious; and this dish wins on all fronts. Try it, love it, make it again.

Pan seared scallops are so easy to make and take no time at all. If making this dish as an appetizer for entertaining, simply make the wakame mayo ahead of time and refrigerate until ready to use.

A note on scallops… You’re looking for sea scallops in this recipe. I prefer to buy mine fresh from a fishmonger personally, but you can use frozen, just ensure they’re of good quality. A good qual scallop will be creamy colour, firm to touch and have a subtle smell of the sea, but not fishy.

What you need to make Seared Scallops & Yuzu Garlic Butter

raw scallops, wakame, butter, sesame seeds, sesame oil, grapeseed oil, mayonnaise, garlic and scallop shells
12 sea scallops
The biggest, plumpest you can find
Dried wakame flakes
A dried seaweed that can be rehydrated
Japanese mayonnaise
This is cheating a bit, you could of course make your own mayo from scratch, but for times sake I tend to use store bought.
For the garlic butter sauce
The sauce carrier
White dashi concentrate
you can MYO this but I used a delicious store bought organic white dashi
Yuzu juice
If you can’t find this, sub for lemon juice
Toasted sesame oil
For a hint of smokey nuttyness
To garnish
Toasted sesame seeds
To give a little crunch
Grapeseed oil
Or another oil with a high smoke point

How to make Seared Scallops & Yuzu Garlic Butter

A bowl of wakame with water being added
1. Rehydrate wakame flakes

Rehydrate the wakame flakes by adding them to a bowl with ½ cup boiling water, let sit for 2-3 minutes, then drain through a sieve.

Wakame being added to mayonnaise
2. Make the wakame mayonnaise

Then combine the kewpie mayonnaise with the wakame in a bowl, then on your serving plate (or shells in my case) add the mayonnaise to a plate, in smearing strokes, or little ½ tsp dollops in each shell.

Dashi being added to garlic cooking pan
3. Make the yuzu garlic butter

Melt butter in a large pan on high heat. Add in garlic and cook for a minute or two until fragrant and golden brown. Add in dashi and yuzu juice into the butter, swirl for 30 seconds to emulsify together then pour out into a dish or jug.

Cooking scallops in a pan
4. Cook the scallops

Wipe out the pan, add 1 tbsp grapeseed oil on high heat, then season the scallops with a touch of salt and pepper. Add the scallops in a clockwise formation, cook for 1-2 minutes until golden brown (don’t stir them around, just let them sit and cook).

Scallops being turned
5. Turn scallops

Turn scallops over starting with the one you added in first and move in a clockwise direction, Reduce heat to low and 1 minute more.

Cooked scallops in a shell
6. Plate up

Transfer scallops to your serving plate (or shells), then pour over garlic butter sauce, then drizzle over a couple of drops of sesame oil on each scallop. Garnish with toasted sesame seeds and chives.

Watch how to make Seared Scallops & Yuzu Garlic Butter

Frequently asked questions & tips for Seared Scallops & Yuzu Garlic Butter

Where can I find these Japanese ingredients?
Asian grocery stores, specialty supermarkets, and some health stores.
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Seared Scallops & Yuzu Garlic Butter

Cook Time
10 mins
Prep Time
5 mins
This seared scallops recipe is a delicate umami delight. The subtle sweet flavour of the sea from tender scallops paired with Japanese umami flavours is a match made in seafood heaven.
  • 12 sea scallops (skirt and roe removed - aka just the round bit)
  • 1 tbsp dried wakame flakes
  • ½ cup cold water
  • 2 tbsp Japanese mayonnaise
  • 1 tbsp Grapeseed oil
  • 2 garlic cloves finely minced
  • 50g butter
  • 1 tbsp white dashi concentrate
  • 1 tbsp yuzu juice
  • 2 tsp sesame oil
  • ¼ cup chives to garnish
  • 1 tbsp toasted sesame seeds
Category - Appetizers
Cuisine - Japanese inspired
Skill Level - Super easy
Other categories -
Appetizers, Little plates, Entertaining, Seafood, Summer, Spring
Nutritional information
Calories 236.2 kcal12%
Carbohydrates 3.0 g1%
Sodium 325.3 mg14%
Magnesium 21.6 mg5%
Protein 6.3 g13%
Sugar 0.1 g0%
Calcium 37.8 mg4%
Vitamin A 9%
Fat 22.4 g35%
Fiber 0.4 g2%
Iron 0.6 mg3%
Vitamin C 4%

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