Hotate Recipe

Prepare scallops

Pat the scallops dry very thoroughly with paper towels on both sides. Removing surface moisture is essential for a good sear. If they have a small tough side muscle attached, remove it by pulling it off.

Season both sides lightly with kosher salt and freshly ground black pepper. Let rest at room temperature for 5 minutes while you heat the pan.

Heat pan

Place a heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and heat until shimmering but not smoking, about 1–2 minutes.

Sear scallops

Add the scallops to the pan spaced apart so they don't touch (work in one batch). Press them gently once to ensure full contact with the pan. Cook undisturbed for 1.5 to 2 minutes, until a deep golden-brown crust forms on the bottom.

Flip and finish

Flip the scallops and immediately add the butter and minced garlic to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the scallops (baste) for 30–45 seconds until the scallops are opaque through the side but still springy in the center. Do not overcook; total cook time should be about 3–3.5 minutes depending on scallop size.

Remove scallops to a warm plate and squeeze the lemon juice over them. Sprinkle with chopped fresh parsley.

Arrange scallops over a small bed of microgreens or baby arugula if using. Serve immediately with lemon wedges on the side.

Leftovers: cool completely, refrigerate in an airtight container and use within 24 hours (reheating will soften the sear).