Torched Toyosu Scallop Recipe

Combine and rest

In a small bowl combine the Maldon sea salt flakes with the finely grated yuzu zest and orange zest. Stir gently until zest is evenly distributed. Let the mixture rest for 5–10 minutes so the citrus oils infuse the salt. Keep covered at room temperature.

Whisk together the light soy sauce, yuzu (or lemon+lime) juice, rice vinegar and mirin in a small bowl. While whisking, slowly stream in the 1 teaspoon of neutral oil to make a slight emulsion. Taste and adjust balance—should be bright, salty-acidic with a touch of sweetness. Set aside.

Trim and dry

Pat the scallops dry on all sides with paper towels. Remove and discard the small side muscle if present. Place scallops on a tray and season very lightly on the top (the side to be torched) with a whisper of neutral oil to help caramelize, and leave the bottom unsalted so the dressing and citrus salt provide flavor contrast.

Chill briefly (optional)

For a cleaner cut and firmer texture, chill the scallops on a tray in the refrigerator 10–15 minutes before serving. This step is optional but helpful if scallops are slightly soft.

Arrange scallops

Arrange the scallops on individual serving spoons or on a chilled small plate, spaced evenly. If using spoons, place micro greens or a small smear of dressing on each spoon to sit the scallop on.

Torching

Using a kitchen butane torch, hold the flame 2–3 inches (5–8 cm) from the scallop surface and torch the top of each scallop with even, sweeping motions until the top lightly caramelizes and develops a mottled golden-brown surface (about 20–40 seconds per scallop, depending on torch intensity). Rotate to ensure even color. Avoid burning; you want a thin torched crust while keeping the interior raw/tender.

Finish & garnish

Immediately after torching, lightly brush or dot about 1/4 teaspoon of the citrus-soy dressing onto the side of each scallop that will be tasted. Sprinkle a small pinch (about 1/4 teaspoon) of the prepared Citrus Maldon Salt over each scallop. Top with a few micro cilantro or micro shiso leaves, a scatter of thinly sliced scallion, and a light sprinkle of toasted sesame seeds. Add a lemon or yuzu wedge to the plate if desired.

Serve immediately while the torched surface is warm. Provide extra Citrus Maldon Salt and dressing on the side for guests to add to taste. The dish is best enjoyed within 5 minutes of torching for contrast between warm exterior and cool, tender interior.