Hotate Hokkaido Scallop Recipe

Prepare scallops

Pat the scallops very dry with paper towels on both sides. Remove any remaining side muscle. Place scallops on a tray and sprinkle evenly with the kosher salt and black pepper. Drizzle the sake over the scallops and let rest at room temperature for 5 minutes to remove any mild fishy aroma and to slightly firm the flesh.

Preheat pan

Place a large heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat and let it get hot for 2–3 minutes.

Sear scallops

Add the neutral oil to the hot pan and swirl. Gently add scallops spaced so they don't touch (work in two batches if necessary). Sear without moving for 1 minute 45 seconds to 2 minutes, until a deep golden-brown crust forms. Flip each scallop and cook the second side about 45–60 seconds until just opaque in the center. Remove scallops to a warm plate and tent with foil to keep warm.

Make sauce

Reduce heat to medium. Add 1 tablespoon of butter to the same pan. When it melts, add the minced garlic and grated ginger and sauté about 15–20 seconds until fragrant (do not burn). Add the mirin and soy sauce, scraping up any browned bits from the pan. Let the liquid bubble and reduce for about 30–45 seconds.

Finish sauce

Swirl in the remaining 2 tablespoons of butter, one tablespoon at a time, whisking or tilting the pan to emulsify into a glossy glaze. Stir in the lemon juice. Taste and adjust seasoning: add a pinch of sea salt flakes if needed.

Return scallops to the pan briefly (10–15 seconds) spooning the glaze over them to rewarm and coat evenly. Arrange scallops on a warmed serving plate or individual plates.

Spoon any remaining glaze over the scallops. Sprinkle with sliced chives or microgreens and flake with sea salt. Add shiso leaves alongside if using and serve with lemon wedges for squeezing. Serve immediately while hot.