Diver Scallop Recipe

If scallops have a small side muscle attached, remove it and discard. Pat scallops very dry with paper towels — this is critical for a good sear. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

If you prefer a slightly crisper exterior, lightly dust each scallop on both sides with the 2 tbs all-purpose flour and shake off any excess. This step is optional and will accelerate browning.

Rehydrate dried scallop and dried shrimp: place each in separate small bowls and cover with just enough hot water (about 60–80 ml) for 10–15 minutes until softened. Drain and finely mince the scallop and shrimp. Reserve 1–2 tbsp of the soaking liquid; discard the rest.

Heat a small skillet over low–medium heat and add 4 tbs neutral oil. Add the minced dried scallop and dried shrimp and cook gently, stirring, for 2–3 minutes to remove rawness and let flavors bloom. Keep the heat moderate so they do not burn.

Add the 30 g diced Jinhua ham (or prosciutto) and continue to cook for 2 minutes until the ham begins to render and lightly brown.

Stir in the minced garlic, minced shallot, and chopped chile. Cook for another 1–2 minutes until aromatic and the shallot softens. If the mixture starts to stick, add up to 1–2 tbsp of the reserved soaking liquid or 1–2 tbsp water to loosen.

Add 1 tsp sesame oil, 1 tbs light soy sauce, 1 tsp shaoxing wine, and 1/2 tsp sugar. Stir to combine and cook 30–60 seconds. Taste and adjust: add a pinch more sugar if you want a slightly sweeter balance, or 1/4 tsp more soy for saltiness. If mixture seems dry, add up to 1–2 tbs water to reach a spoonable, slightly oily consistency.

Transfer the XO sauce to a small bowl and let cool slightly. Sauce can be made ahead and stored in the refrigerator for up to 1 week in an airtight container; gently warm before serving with scallops.

Heat a large heavy skillet (preferably stainless steel or cast-iron) over high heat until very hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat.

Place the scallops in the pan spaced at least 1 cm apart. Do not crowd. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Avoid flipping too early.

Flip scallops and immediately add 1 tbs unsalted butter to the pan. Tilt the pan and spoon the melted butter over the scallops for 30–45 seconds while the second side browns; this bastes and adds flavor. Cook until scallops are opaque through the middle but still tender — total cook time should be 3–4 minutes depending on size.

Remove scallops to a warm plate and squeeze the juice of 1/2 lemon over them lightly. Let rest 1 minute.

Spoon 1 heaping tablespoon of XO sauce over each scallop or arrange a small quenelle of XO sauce to the side of each scallop (about 1 tbsp per scallop). If serving family-style, place scallops on a platter and spoon sauce over and around them.

Scatter the thinly sliced scallion (use mostly the green) and microgreens or cilantro over the scallops. Finish with a light sprinkle of toasted sesame seeds if using.

Serve immediately while hot. Provide extra XO sauce on the side for guests who want more heat and umami.