Seared Hokkaido Scallops* Recipe

Bake until crisp

Preheat oven to 250°F (120°C). Line a baking sheet with parchment. Arrange the very thin tomato slices in a single layer. Lightly brush or spray with oil, sprinkle with sugar and flaky sea salt. Bake for 45–60 minutes until the slices are dehydrated and crisp, checking after 30 minutes to prevent burning. Remove and cool completely — they will crisp more as they cool.

Preheat the oven to 425°F (220°C). On a sheet pan, toss halved tomatoes and smashed garlic with 2 tbs olive oil and 1 tsp kosher salt. Roast cut-side down for 25–30 minutes until caramelized and soft. Remove garlic (squeeze out softened cloves) and let cool slightly. Transfer tomatoes and garlic to a blender, add sugar (if using) and basil leaves. Purée until smooth, then pass through a fine sieve for a silky texture. Adjust seasoning. Keep warm or refrigerate briefly; reheat gently before plating.

Combine 4 cups water and kombu in a saucepan and slowly bring just to a simmer over medium heat (do not boil). Remove kombu just before simmer. Add daikon rounds and simmer gently 8–10 minutes until daikon is tender and has imparted flavor. Remove daikon with a slotted spoon and reserve for other use if desired. Add bonito flakes, remove from heat, steep 2 minutes, then strain through a fine sieve or cheesecloth into a clean pot. Stir in 1 tsp light soy and 1 tsp mirin. Taste and adjust seasoning. Keep warm; this dashi will be a light, slightly sweet broth to accompany the scallops.

Char the tomatillos (under broiler or on a hot skillet) until blistered and slightly blackened, about 6–8 minutes, turning as needed. Let cool, then roughly chop. In a small bowl, combine chopped tomatillo, minced serrano, cilantro, lime juice and 1/2 tsp salt. Taste and adjust acidity and heat. This should be bright and slightly tangy to cut the richness of the scallops.

Pat scallops very dry between paper towels. Remove and discard the small side muscle if present. Season both sides lightly with sea salt and freshly ground black pepper.

Heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place scallops in the pan spaced apart; do not crowd. Sear without moving for 1.5–2 minutes until deep golden brown on the bottom. Flip each scallop and add 1 tbs unsalted butter; tilt pan, spooning the melted butter over scallops for another 45–60 seconds until just cooked through (opaque at center). Internal time will yield tender, slightly translucent center. Remove scallops to a warm plate and keep warm briefly.

If desired, finish with a very light drizzle (a few drops) of toasted sesame oil for an aromatic accent. Do not overuse — it’s optional.

Warm shallow bowls or plates. Spoon a generous tablespoon of roasted tomato purée per serving into the center of each plate and spread slightly. Spoon 3–4 tablespoons of warm daikon dashi around the purée to create a shallow pool.

Place 3 seared scallops on each plate atop the purée, spacing evenly. Spoon a teaspoon of tomatillo salsa near each scallop for brightness. Prop a tomato crisp upright against one scallop for texture.

Garnish with microgreens or thinly sliced scallion, and a light pinch of flaky sea salt if desired. Serve immediately with lemon or lime wedges on the side.