Blow Torch Scallops Hokkaido Recipe

Prepare scallops

Pat the Hokkaido scallops dry with paper towels. If thicker than 1/2 inch, slice each scallop horizontally into 2 even medallions. Arrange scallops in a single layer on a chilled plate.

Lightly brush or rub each scallop with the neutral oil. Sprinkle evenly with the fine sea salt and white pepper on both sides. Set aside at room temperature for 5 minutes to let flavors settle.

In a small bowl, combine Japanese mayonnaise, white miso, Sriracha, soy sauce, rice vinegar, mirin, sesame oil, and shichimi togarashi. Whisk until smooth and well blended. Taste and adjust heat or salt — add a touch more Sriracha for heat or a few drops of soy/ponzu for saltiness.

Transfer the sauce to a squeeze bottle or small spoon for controlled application over the scallops.

Lightly dot or pipe about 1/2 teaspoon of the spicy sauce onto the top of each scallop; you want a thin layer, not a heavy mound. If you prefer, leave some scallops un-sauced and serve sauce on the side.

Using a culinary blow torch, hold the flame 2–3 inches from the scallop surface and move continuously to evenly brown and gently char the sauce. Torch each scallop for 8–12 seconds until the sauce bubbles and develops light golden-blistered spots. Avoid prolonged direct flame to prevent overcooking the scallop flesh; the goal is a seared top while keeping the interior sashimi-rare.

If you don’t have a torch, briefly broil in a very hot oven (preheat broiler and place scallops on a tray 4–6 inches below heat) for 30–60 seconds while watching closely until sauce blisters.

After torching, squeeze a few drops of fresh lemon over the scallops to brighten flavors. Sprinkle toasted sesame seeds and the thinly sliced scallion over the scallops. Add a small pinch of microgreens or a shiso leaf for aroma and color. Serve immediately with optional ponzu or extra soy on the side.