Scallop Saute Recipe

Pat dry and season

Rinse (if necessary) and thoroughly pat the scallops dry with paper towels. Remove and discard any tough side muscle. Season both sides lightly with kosher salt and black pepper.

If you prefer a lightly crisp exterior, put the flour on a plate and very lightly dredge each scallop, shaking off any excess. This step is optional but helps create a golden crust.

In a small bowl, combine sakura vinegar (or ume-su), grated fresh ginger, minced garlic, soy sauce, mirin, and dry sherry/sake. Stir in the brown sugar or honey and sesame oil until dissolved.

In a separate small cup, whisk the cornstarch with the cold water to make a slurry. Set both the sauce and slurry aside near the stove.

Heat a large skillet over medium-high heat until hot. Add the neutral oil and swirl to coat. Add 1 tablespoon of the butter and let it melt and foam briefly.

Place scallops in the pan spaced apart in a single layer. Do not crowd the pan; cook in two batches if necessary. Sear without moving for 1.5–2 minutes until a deep golden crust forms.

Flip scallops and add the remaining 1 tablespoon butter. Tilt the pan slightly and spoon the foaming butter over the scallops (baste) for another 1–1.5 minutes until opaque through the center but still tender. Remove scallops to a warm plate and tent loosely with foil.

With the skillet still over medium heat (wipe out and return to clean skillet if there are excessive brown bits), pour the prepared sakura ginger sauce into the pan and bring to a gentle simmer, scraping up any fond with a wooden spoon.

Stir the cornstarch slurry once more and slowly whisk it into the simmering sauce. Cook for 30–60 seconds, until the sauce thickens slightly to a glossy consistency. Taste and adjust seasoning: more vinegar for brightness, a pinch more sugar for balance, or a splash of soy for saltiness.

Return the scallops to the pan for 20–30 seconds to warm and coat them lightly in the sauce. Do not overcook—just enough to reheat and glaze.

Arrange scallops on warm plates. Spoon additional sakura ginger sauce over the scallops. Scatter sliced scallions and microgreens or mitsuba on top.

Serve immediately with lemon wedges on the side for optional brightening. Enjoy with steamed rice or a light salad.