Description
A delightful dish featuring seared sea scallops paired with a rich yuzu garlic butter sauce, perfect for elevating any meal.
Ingredients
- 12 sea scallops (skirt and roe removed)
- 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, for garnish
- 1 tbsp toasted sesame seeds
Instructions
- Rehydrate the wakame flakes by adding them to a bowl with ½ cup boiling water. Let them sit for 2-3 minutes and then drain through a sieve.
- Combine the kewpie mayonnaise with the rehydrated wakame in a bowl. On your serving plate (or shells, if you prefer), add the mayonnaise in smearing strokes or dollops.
- Melt butter in a large pan on high heat. Add minced garlic and cook for a minute or two, allowing it to become fragrant and golden brown. Add white dashi and yuzu juice into the butter, swirling for 30 seconds to emulsify.
- Wipe out the pan. Add 1 tbsp grapeseed oil over high heat, and season the scallops with salt and pepper. Place the scallops in a clockwise formation, cooking for 1-2 minutes until they turn golden brown without stirring them.
- Turn the scallops over, starting with the first one you added, and rotate clockwise. Reduce heat to low and cook for just 1 more minute.
- Transfer scallops to your serving plate or shells. Pour over the yuzu garlic butter sauce, drizzle with sesame oil, and finish with garnishes of toasted sesame seeds and chives.
Notes
Make sure to dry the scallops thoroughly with paper towels before seasoning. Serve immediately for the best texture and flavor.
