Whether hosting a charming dinner party or craving a luxurious weeknight treat, there’s an undeniable magic to cooking with fresh seafood. Picture this: The sizzle of perfectly seared scallops filling your kitchen with warmth and anticipation. As I worked on this Seared Scallops & Yuzu Garlic Butter recipe, the rich coastal scent combined with zesty yuzu and buttery garlic transported me to a breezy seaside restaurant, where each bite celebrates the ocean’s sweetness.
This dish dazzles the palate and looks elegant on any table, effortlessly impressing guests without demanding hours in the kitchen. In just 15 minutes, you can whip up this umami delight, marrying simplicity with sophisticated flavors. So, let’s dive in and transform a few humble ingredients into something that’ll elevate your dining experience!
Why will you love Seared Scallops & Yuzu Garlic Butter?
Quick and Easy: In just 15 minutes, you can create a restaurant-quality dish at home.
Flavor Explosion: The rich yuzu garlic butter enhances the natural sweetness of the scallops, delivering a delightful umami experience.
Impressive Presentation: Serve them in their shells for a stunning visual that will wow your guests.
Versatile Pairing: Perfect with a light salad or sushi rice, this dish adapts beautifully to different side options.
Crowd-Pleasing Treat: Whether for a special occasion or a weeknight splurge, your friends and family will rave about this seafood delight. Enjoy it fresh, and elevate your dinner game with this easy recipe!
Seared Scallops & Yuzu Garlic Butter Ingredients
For the Scallops
• Sea Scallops – The star of this dish; choose fresh for the best flavor, though frozen will work in a pinch.
• Grapeseed Oil – Ideal for searing due to its high smoke point; can be substituted with canola oil.
For the Yuzu Garlic Butter
• Butter – Adds richness and creaminess necessary for the yuzu garlic butter sauce.
• Garlic Cloves – Finely minced to release a lovely aromatic flavor when sautéed.
• White Dashi Concentrate – Boosts umami depth; use vegetable broth for an alternative.
• Yuzu Juice – Provides a fresh, citrusy kick; lemon juice is a suitable substitute.
For the Wakame Mayo
• Dried Wakame Flakes – Imparts an umami flavor; remember to rehydrate them before use.
• Japanese Mayonnaise (Kewpie) – Creamy and slightly tangy, enhancing the overall richness of the dish.
For the Garnish
• Chives – A fresh touch for garnish; green onions can be used as a substitute.
• Toasted Sesame Seeds – Adds crunch and a delicate nutty flavor; optional but enhances the visual appeal.
• Sesame Oil – Drizzle for added aromatic nuttiness; elevates the dish’s overall flavor profile.
Start your culinary adventure with these key ingredients for preparing Seared Scallops & Yuzu Garlic Butter, and get ready to impress with this exquisite, easy-to-make dish!
How to Make Seared Scallops & Yuzu Garlic Butter
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Rehydrate wakame: Begin by soaking the dried wakame in ½ cup of boiling water for 2-3 minutes. This process revives it, giving it a tender texture—then simply drain.
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Prepare wakame mayonnaise: In a bowl, mix your rehydrated wakame with the Japanese mayonnaise until combined. This creamy mayo adds a delightful umami flavor and can be served elegantly on plates or shells.
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Make yuzu garlic butter: Melt the butter in a pan over high heat. Once bubbling, add the minced garlic and sauté until golden brown. Then, introduce the white dashi concentrate and yuzu juice, swirling everything together to form a rich emulsified sauce.
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Cook scallops: Heat grapeseed oil in the same pan over medium-high heat. Season your fresh scallops with salt and pepper, then place them gently in the pan. Let them sear for 1-2 minutes without moving them, allowing for a perfect golden brown crust.
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Turn scallops: Carefully flip the scallops over with a spatula. Lower the heat slightly and continue cooking for another minute, ensuring they remain tender inside.
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Plate & serve: Transfer your beautifully seared scallops onto a serving dish. Drizzle generously with the luscious yuzu garlic butter, add a light sprinkle of sesame oil, and finalize the dish with a garnish of toasted sesame seeds and fresh chives.
Optional: Serve the scallops in their shells for a stunning presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Seared Scallops & Yuzu Garlic Butter?
Creating a delightful dining experience is about pairing flavors and textures that complement each other beautifully.
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Light Green Salad: A crisp salad with fresh herbs and a citrus vinaigrette brightens the palate and balances the richness of the scallops.
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Sushi Rice: The sticky, slightly sweet sushi rice provides a comforting base that absorbs the rich yuzu garlic butter, enhancing every bite.
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Garlic Bread: Savory, toasted garlic bread adds a crunchy texture and is perfect for mopping up the luscious sauce, turning every meal into an indulgent affair.
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Sautéed Asparagus: Tender, vibrant asparagus brings a lovely crunch and freshness, making for a beautifully balanced plate alongside the scallops.
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Miso Soup: A warm, umami-rich miso soup offers a comforting start to the meal, echoing the Japanese flavors of the dish with a soothing touch.
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Chilled Riesling: A crisp, off-dry Riesling is the perfect wine to pair, offering a refreshing counterpoint to the buttery richness of the scallops while enhancing the dish’s flavors.
Expert Tips for Seared Scallops & Yuzu Garlic Butter
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Pat Dry: Ensure scallops are patted dry before cooking. This step is vital to achieving that coveted golden sear without steam.
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Mind the Pan: Do not overcrowd the pan! Sear scallops in batches if necessary; this prevents steaming and ensures a perfect crust.
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Quality Counts: Invest in high-quality ingredients, especially fresh scallops and yuzu juice. A little extra effort here pays off in flavor and umami richness.
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Heat Control: Start with high heat for the initial sear, then reduce it when flipping. This balance keeps the scallops tender while developing a nice crust.
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Garnish Matters: Finish with toasted sesame seeds and chives for added texture and a pop of color. It elevates your Seared Scallops & Yuzu Garlic Butter to gourmet status!
Seared Scallops & Yuzu Garlic Butter Variations
Feel free to add your personal touch and elevate your seafood experience with these delightful twists.
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Shrimp Swap: Replace scallops with shrimp for a similar texture, just note that cooking time will be shorter.
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Citrus Option: Substitute lime juice for yuzu juice to create a tangy flavor that brightens the dish.
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Spicy Kick: Mix in finely diced jalapeños into the wakame mayo to add a zesty heat, balancing richness beautifully.
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Broth Boost: Use vegetable broth in place of white dashi concentrate for a vegetarian-friendly depth of flavor for the sauce.
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Different Proteins: Experiment with firm fish like halibut or even swordfish for a different twist on the original dish.
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Herb Variety: Basil or cilantro can replace chives for a fresh and aromatic garnish that adds a bold flavor note.
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Nutty Drizzle: A touch of peanut oil can replace sesame oil for an unexpected nutty character in the final drizzle.
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Zest it Up: Add a sprinkle of lemon or lime zest to the garlic butter for extra citrus brightness that invigorates the flavors.
Make Ahead Options
Preparing Seared Scallops & Yuzu Garlic Butter is a breeze, especially when you take advantage of make-ahead options! You can prepare the wakame mayonnaise up to 24 hours in advance; simply mix the rehydrated wakame with Japanese mayonnaise and refrigerate in an airtight container. Additionally, the yuzu garlic butter can be made up to 3 days ahead; just store it in the fridge and reheat gently before serving to ensure it melts beautifully. When you’re ready to impress, sear the scallops fresh for the best texture—just remember to pat them dry beforehand for that perfect golden crust. These prep steps not only save time but keep your meal just as delicious when served!
Storage Tips for Seared Scallops & Yuzu Garlic Butter
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Room Temperature: Enjoy your scallops fresh from the pan for the best texture and flavor—eaten within 2 hours for optimal taste.
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Fridge: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking.
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Freezer: While it’s best to enjoy Seared Scallops fresh, you can freeze any uncooked scallops in a sealed bag for up to 3 months. Thaw in the fridge before cooking.
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Reheating: When reheating cooked scallops, do so on low heat in a pan with a drizzle of oil or butter, just until warmed through to maintain tenderness.
Seared Scallops & Yuzu Garlic Butter Recipe FAQs
What kind of scallops should I use for this recipe?
Absolutely, for the best flavor, I recommend using fresh sea scallops. They’re tender and subtly sweet, but if fresh isn’t available, frozen scallops will work too. Just make sure to thaw them properly in the fridge before cooking.
How should I store leftovers of the seared scallops?
If you’ve got leftover scallops, pop them in an airtight container and store them in the fridge for up to 2 days. When reheating, do so gently on low heat in a pan with a bit of oil or butter to prevent them from becoming overcooked and tough.
Can I freeze scallops?
Yes, you can freeze uncooked scallops! Place them in a sealed freezer bag, removing as much air as possible, and they will stay fresh for up to 3 months. Thaw them in the fridge overnight before using. Avoid freezing cooked scallops, as they tend to lose their texture.
What can I do if my scallops are tough after cooking?
If your scallops turn out tough, it might be due to overcooking or using scallops that were previously frozen and not properly thawed. To avoid this, ensure scallops are patted dry and don’t overcrowd the pan when searing. Cook them for just 1-2 minutes on each side until they are golden brown and tender.
How do I know if my ingredients are fresh?
Inspect scallops carefully: they should have a moist appearance and smell like the ocean. For yuzu juice, it should be bright, fragrant, and without any dark spots or a bitter aroma. Fresh garlic should be firm and free from soft spots. Trust your senses; fresh ingredients make a world of difference!
Is this dish suitable for those with allergies?
When preparing Seared Scallops & Yuzu Garlic Butter, keep in mind that this recipe contains seafood and may not be suitable for individuals with shellfish allergies. Additionally, the Japanese mayonnaise contains eggs. If you need a substitute, you can prepare a similar mayo with vegan ingredients to accommodate dietary restrictions.
Seared Scallops & Yuzu Garlic Butter: Elevate Your Dinner Game
Ingredients
Equipment
Method
- Rehydrate wakame: Soak dried wakame in ½ cup of boiling water for 2-3 minutes, then drain.
- Prepare wakame mayonnaise: Combine rehydrated wakame with Japanese mayonnaise in a bowl.
- Make yuzu garlic butter: Melt butter in a pan over high heat, add minced garlic and sauté until golden, then mix in white dashi and yuzu juice.
- Cook scallops: Heat grapeseed oil in the pan, season scallops with salt and pepper, and sear for 1-2 minutes without moving.
- Turn scallops: Flip carefully and cook for an additional minute on lower heat.
- Plate & serve: Arrange scallops on a dish, drizzle with yuzu garlic butter, sesame oil, and garnish with sesame seeds and chives.