Soy Glazed Seared Scallops Recipe

Sauté aromatics

Heat a small saucepan over medium heat and add 1 tablespoon unsalted butter. Add the finely chopped shallot and the whole garlic clove and sauté until translucent and fragrant, about 2–3 minutes; do not brown.

Cook peas

Add the thawed peas to the saucepan with the shallot and garlic and stir for 1 minute to heat through. Add 2 tablespoons warm stock, cover, and cook 2 minutes until peas are hot and tender.

Blend puree

Remove the garlic clove (or leave it in for more flavor) and transfer peas, shallot, mint leaves (if using), remaining 1 tablespoon warm stock, lemon juice, salt, and 1/2 teaspoon black pepper to a blender or food processor. Purée until smooth, adding stock by tablespoonfuls if needed to reach a silky consistency.

Finish puree

Taste and adjust seasoning. Stir in 1 tablespoon extra-virgin olive oil for sheen and mouthfeel. Keep warm on very low heat or refrigerate briefly; rewarm gently before plating if chilled.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer (they can touch). Lightly brush with 1 teaspoon olive oil if desired. Bake 10–12 minutes until crisp and slightly browned. Remove to paper towels to drain and crisp up further. Break or keep whole for plating.

Prepare scallops

Pat scallops very dry with paper towels. Season both sides lightly with freshly ground black pepper (about 1 teaspoon total) and a pinch of salt if desired. Do not add extra moisture.

Make glaze

In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon honey, and 1 teaspoon rice vinegar. Stir until honey dissolves. Set aside.

Sear scallops

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl. Add scallops in a single layer without overcrowding (work in two batches if necessary). Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip and immediately add 1 tablespoon butter to the pan.

Glaze and finish

Pour about half of the soy-mirin glaze into the pan with the scallops during the last 30–45 seconds of cooking. Tilt the pan and spoon glaze and butter over scallops to coat and reduce slightly. Cook until scallops are opaque in the center (total cooking time 2.5–3 minutes). Transfer scallops to a plate and tent loosely with foil. Repeat with remaining scallops and glaze, using remaining glaze to finish the second batch; reserve a spoonful for plating if desired.

Spoon a generous smear (about 3–4 tablespoons) of warm pea puree onto each plate. Arrange 3 scallops per plate on top of the puree. Crumble or place two pieces of crispy prosciutto beside or atop the scallops for crunch.

Drizzle any reserved glaze lightly over scallops, finish with a small drizzle (about 1 teaspoon) of extra-virgin olive oil around the plate, scatter microgreens or pea shoots, and serve with a lemon wedge.