There’s something incredibly satisfying about the crisp sound of scallops searing in a hot pan, their succulent flesh transforming into a golden delight. I stumbled upon the idea for these Seared Scallops with Yuzu Garlic Butter during a delightful evening out, where the delicate balance of flavors danced on my palate, leaving me longing to recreate that magic at home.
Imagine a dish that effortlessly marries the ocean’s essence with bright, zesty notes of yuzu and the comforting richness of garlic butter. This recipe elevates a simple weeknight dinner into an enchanting culinary experience, perfect for impressing guests or simply treating yourself. Best of all, it’s quick to prepare, making it an ideal choice for those nights when you crave something extraordinary without spending hours in the kitchen.
With just a handful of ingredients and minimal fuss, you can bring restaurant-quality flavors to your table. So, let’s dive into this delightful recipe and awaken your taste buds to something new and sensational!
Why are Seared Scallops & Yuzu Garlic Butter irresistible?
Quick and Easy: Preparing these scallops takes minimal time, letting you impress without the stress.
Unique Flavor Fusion: The combination of yuzu and garlic butter brings zing and depth, offering a culinary adventure.
Elevated Dining: Perfect for turning any ordinary dinner into a fine dining experience, they’re a hit with friends and family alike.
Light Yet Satisfying: These scallops are both indulgent and light, ideal for a special occasion or weeknight treat.
Stunning Presentation: Serve in scallop shells for a beautiful, elegant touch that elevates your meal.
You won’t want to miss this delicious ode to ocean flavors! Would you like to explore more culinary delights? Check out this collection for more impressive dishes!
Seared Scallops & Yuzu Garlic Butter Ingredients
You’ll love how simple yet sumptuous these ingredients come together for a divine dish!
For the Scallops
• 12 sea scallops – Ensure they’re fresh, with skirts and roe removed for a clean taste.
• 1 tbsp dried wakame flakes – Adds a unique umami flavor, making your dish truly special.
• ½ cup cold water – Used to rehydrate the wakame for added texture and flavor.
For the Sauce
• 2 tbsp Japanese mayonnaise – Offers a creamy richness that complements the scallops perfectly.
• 50g butter – Brings luxurious flavor and depth to the yuzu garlic butter sauce.
• 2 garlic cloves – Finely minced for that wonderful aromatic hit when sautéed.
• 1 tbsp white dashi concentrate – A concentrated flavor bomb that enhances your scallops with a savory boost.
• 1 tbsp yuzu juice – Bright and zesty, it elevates the dish into a flavor adventure.
• 2 tsp sesame oil – A finishing touch that adds nuttiness and a hint of earthiness.
For Garnishing
• ¼ cup chives – Fresh chives provide a pop of color and mild onion flavor.
• 1 tbsp toasted sesame seeds – These add crunch and visual appeal to your gorgeous plates.
Elevate your dining experience with these delightful ingredients that will have your guests swooning over this Seared Scallops & Yuzu Garlic Butter dish!
How to Make Seared Scallops & Yuzu Garlic Butter
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Rehydrate the wakame flakes by placing them in a bowl with ½ cup boiling water. Let them sit for 2-3 minutes until they soften, then drain through a sieve to remove excess water.
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Mix the wakame with the Japanese mayonnaise in a bowl, creating a smooth blend. On your attractive serving plate or scallop shells, spread the flavored mayonnaise in smear strokes or add little dollops, about ½ tsp each.
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Melt the butter in a large pan over high heat. Toss in the minced garlic and sauté for a minute or two until fragrant and golden brown. Incorporate the white dashi concentrate and yuzu juice, swirling for about 30 seconds to emulsify beautifully, and pour this luscious mixture into a dish or jug for serving later.
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Heat the pan again, wiping it clean, then add 1 tbsp grapeseed oil on high heat. Season the scallops lightly with salt and pepper. Once the oil is shimmering, add the scallops in a clockwise direction, cooking for 1-2 minutes until they turn a stunning golden brown.
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Flip the scallops starting with the one added first. Continue moving clockwise and reduce the heat to low, allowing them to cook for an additional minute more—this keeps them tender and juicy.
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Serve the scallops on your prepared plate (or shells); generously pour over the fragrant garlic butter sauce. Drizzle a couple of drops of sesame oil atop each scallop and finish with garnishes of toasted sesame seeds and fresh chives.
Optional: For added brightness, serve with a wedge of yuzu or lemon on the side.
Exact quantities are listed in the recipe card below.
Expert Tips for Seared Scallops & Yuzu Garlic Butter
- Fresh Ingredients: Use the freshest scallops possible; frozen scallops lose flavor and texture. Look for a sweet, ocean smell.
- High Heat Cooking: Ensure your pan is hot enough before adding scallops; this helps achieve that perfect sear and keeps them tender.
- Avoid Overcrowding: Cook the scallops in batches if necessary; overcrowding can lower the pan’s temperature, leading to steaming instead of searing.
- Timing is Key: Don’t overcook scallops; they should be golden on the outside and opaque in the center. One to two minutes per side is usually ideal.
- Yuzu Balance: Adjust the amount of yuzu juice to taste; its brightness should enhance the garlic butter without overpowering the dish.
With these expert tips, your Seared Scallops & Yuzu Garlic Butter will be a guaranteed crowd-pleaser!
Seared Scallops & Yuzu Garlic Butter Variations
Feel free to put your unique spin on this delightful dish with these fun variations!
- Gluten-Free: Substitute Japanese mayonnaise with a gluten-free version for a celiac-friendly delight.
- Spicy Twist: Add a pinch of red pepper flakes or a drizzle of sriracha for a punch of heat that perfectly complements the scallops.
- Umami Boost: Incorporate a splash of soy sauce into the garlic butter for an extra layer of savory depth.
- Vegetarian Option: Replace scallops with grilled or sautéed mushrooms for a rich, hearty alternative that captures similar textures.
- Citrus Zing: Experiment by replacing yuzu juice with lime or lemon juice, bringing a different zing to your sauce.
- Herb Infusion: Add fresh herbs like basil or cilantro into the garlic butter just before serving for an aromatic finish.
- Creamy Alternative: For a richer sauce, mix in a splash of heavy cream with the garlic butter right after melting.
- Nutty Flavor: Toss in some finely chopped toasted nuts, like macadamias or almonds, for an added crunch and nutty flavor profile.
Feel inspired to let your culinary creativity shine while preparing these fabulous scallops!
How to Store and Freeze Seared Scallops & Yuzu Garlic Butter
Fridge: Store any leftovers in an airtight container and refrigerate for up to 3 days to maintain freshness.
Freezer: While not recommended for optimal texture, seared scallops can be frozen for up to 1 month. Freeze them flat on a baking sheet, then transfer to a sealed bag.
Reheating: To reheat, gently thaw in the fridge overnight, then warm briefly in a pan over low heat. Avoid cooking them too long, as they can become rubbery.
For best results, enjoy these Seared Scallops & Yuzu Garlic Butter fresh, savoring the delightful flavors!
Make Ahead Options
These Seared Scallops & Yuzu Garlic Butter are perfect for meal prep enthusiasts! You can prepare the wakame mayo up to 24 hours in advance by mixing the rehydrated wakame with Japanese mayonnaise and storing it in the refrigerator in an airtight container. The garlic butter can also be made ahead—melt the butter, sauté the garlic, and combine it with white dashi and yuzu juice. Once cooled, transfer the mixture into the fridge for up to 3 days. When you’re ready to serve, simply reheat the garlic butter in a pan, sear the scallops fresh for that perfect golden crust, and drizzle the sauce over. This way, you’ll enjoy restaurant-quality results with minimal stress on busy weeknights!
What to Serve with Seared Scallops & Yuzu Garlic Butter?
Elevate your dining experience further with delightful accompaniments that perfectly harmonize with your scallops.
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Crispy Parmesan Asparagus: The nutty flavors and crisp textures enhance the dish while providing a fresh veggie contrast.
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Saffron Risotto: Creamy and luxurious, the saffron’s subtle sweetness beautifully complements the scallops’ buttery richness.
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Garlic Bread: Warm, crusty slices slathered in garlic butter are perfect for soaking up that savory yuzu garlic sauce.
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Mixed Green Salad: A light salad with lemon vinaigrette adds a refreshing burst of flavor, brightening every bite of scallop.
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Steamed Jasmine Rice: The fluffy, fragrant rice acts as a comforting base, absorbing the rich garlic butter sauce.
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Chardonnay: An elegant, oaked white wine that brings out the delicate shellfish flavors, creating a seamless pairing.
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Miso Soup: Warm and comforting, the umami notes from the miso echo the dashi, making it the perfect starter.
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Dark Chocolate Mousse: A luxurious, velvety dessert to end your meal on a sweet note, balancing the savory scallops beautifully.
Enhancing your meal with these pairings will take your culinary adventure to new heights!
Seared Scallops & Yuzu Garlic Butter Recipe FAQs
What should I look for when selecting scallops?
Absolutely! When selecting sea scallops, freshness is key. Look for scallops that have a clean, ocean scent – they shouldn’t smell fishy. The flesh should be firm and slightly translucent, with a creamy color. Make sure the skirts and roe are removed, ensuring a clean eating experience.
How should I store leftover scallops?
Very! After preparing, cool any leftover scallops to room temperature, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Ensure they’re covered well to prevent drying out or absorbing other food smells.
Can I freeze seared scallops?
Absolutely! Although fresh is always best, if you wish to freeze, here’s how: First, let the scallops cool completely. Then, spread them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Then, transfer them into a sealed bag, ensuring to remove as much air as possible. They’ll keep well for up to 1 month. When ready to use, thaw in the fridge overnight and reheat gently.
What if my scallops stick to the pan?
Oh dear! That can happen if the pan isn’t hot enough or if too many scallops are added at once, reducing the pan’s temperature. To avoid this, ensure that your pan is preheated adequately and use a good quality non-stick pan or add enough oil so the scallops can sear beautifully without sticking. If you find they stick, give them a bit more time; they’ll naturally release once they’re perfectly seared.
Are there any dietary considerations for this dish?
Yes! This delightful Seared Scallops & Yuzu Garlic Butter recipe contains seafood, which is an allergen for some people. Always check for any seafood allergies with guests before serving. Additionally, if anyone is sensitive to garlic or mayonnaise, you can opt for alternative seasonings, such as a light herb-infused olive oil, to keep the meal enjoyable for everyone.
How can I enhance the flavor of my scallops?
Certainly! To elevate the flavor of your scallops even further, consider marinating them for 15-30 minutes before cooking. A mixture of citrus zest, a sprinkle of salt, and a touch of olive oil can complement yuzu and garlic beautifully. Additionally, experimenting with herbs like thyme or tarragon can add an aromatic touch. Enjoy your culinary adventure!
Seared Scallops & Yuzu Garlic Butter: A Flavor Adventure
Ingredients
Equipment
Method
- Rehydrate the wakame flakes by placing them in a bowl with ½ cup boiling water for 2-3 minutes, then drain.
- Mix the wakame with the Japanese mayonnaise to create a smooth blend, then spread or dollop on the serving plate.
- Melt the butter in a large pan over high heat, add minced garlic, sauté until fragrant, then incorporate dashi and yuzu juice.
- Heat the pan with grapeseed oil, season scallops, and sear until golden brown, about 1-2 minutes on each side.
- Serve the scallops on the prepared plate, pour over garlic butter sauce, garnish with sesame oil, chives, and sesame seeds.
- Optional: Serve with a wedge of yuzu or lemon.