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Seared Scallops & Yuzu Garlic Butter

Cook Time

10 minutes

Prep Time

5 minutes

Serves

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.

Ingredients

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

Instructions

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
Then combine the mayonnaise with the wakame in a bowl, then on your serving plate (or scallop shells) add the mayonnaise to a plate, in smearing strokes, or little ½ tsp dollops in each shell
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
Wipe out the pan, add 1 tbsp grapeseed oil on high heat, then season the scallops with a touch of salt and pepper. When the oil is shimmering, 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)
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
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.