Hokkaido Scallop Recipe

Dry and season scallops

Pat the scallops thoroughly dry with paper towels. Remove and discard the small side muscle if present. Place scallops on a tray and sprinkle both sides lightly with half the sea salt (about 1/2 tsp) and a light grind of black pepper; let rest at room temperature for 10 minutes to take off chill and help form a crust.

Prepare remaining ingredients: mince the shallot and garlic, warm the white wine (or sake) at room temperature, measure butter and lemon juice, and chop chives. Have lemon wedges and microgreens ready.

Preheat pan

Place a heavy skillet (preferably stainless steel or cast iron) over medium-high heat and let it get hot for 2–3 minutes. Add the neutral oil (1 tbs) and swirl to coat. The oil should shimmer but not smoke.

Sear scallops

When the pan is very hot, place scallops flat-side down with space between them. Do not move them. Sear for 1 1/2 to 2 minutes until a deep golden-brown crust forms. Season the exposed top lightly with the remaining sea salt and a little pepper. Flip scallops and sear the other side for 30–45 seconds until just opaque through the center (total cook time ~2–2.5 minutes depending on size). Remove scallops to a warm plate and tent with foil to rest.

Make the sauce base

Reduce heat to medium. If the pan looks dry, add 1 tsp neutral oil. Add the minced shallot to the pan and sweat for 30–45 seconds until softened but not browned. Add the garlic and cook 15–20 seconds until fragrant.

Deglaze

Pour in the white wine (or sake) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Brown the butter

Lower heat to medium-low and add the unsalted butter in two additions. Swirl and allow the butter to melt and foam, then continue cooking until nutty brown flecks form and the butter smells toasted (about 1–2 minutes). Watch carefully to avoid burning.

Finish sauce

Remove pan from direct heat briefly, then stir in the lemon juice and light soy sauce. Taste and adjust seasoning (add the flaky finishing salt sparingly, about 1/4 tsp total). Stir in chopped chives.

Return the scallops to the pan for 10–15 seconds, spooning the warm butter sauce over them to reheat and glaze. This step ensures scallops are hot and coated but not overcooked.

Arrange scallops on a warm plate or small warmed bowls. Spoon remaining butter-browned sauce over each scallop. Scatter microgreens or baby mizuna around for freshness. Finish with a tiny pinch of flaky finishing salt on each scallop and a squeeze of lemon from the wedges at the table.

Serve immediately while hot with additional chives and lemon wedges on the side.