Restaurants›Shinta Japanese BBQ›Scallop Recipe

Scallop Recipe

Name: Shinta Japanese BBQs Scallop Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 1 pc large sea scallop (fresh, dry-packed); 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 1 tbs unsalted butter; 0.5 tbs neutral oil (vegetable or grapeseed); 0.5 tsp fresh lemon juice; 0.5 tsp chopped fresh parsley

Inspired by Shinta Japanese BBQ

Time15m

Serves1

1 pc

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Ingredients

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Scallop

1 pc large sea scallop (fresh, dry-packed)1/4 tsp kosher salt1/8 tsp freshly ground black pepper

Cooking fat & finishing

1 tbs Unsalted butter1/2 tbs neutral oil (vegetable or grapeseed)1/2 tsp fresh lemon juice1/2 tsp chopped fresh parsley

Method

Scallop

Pat dry and season

Remove the scallop from refrigeration 10–15 minutes before cooking. Using a paper towel, pat all sides of the scallop thoroughly dry to remove surface moisture. Season both sides lightly with kosher salt (about 1/4 tsp distributed) and a small dusting of freshly ground black pepper.

Preheat pan

Place a small heavy skillet (preferably stainless steel or cast iron) over medium-high heat and allow it to get hot for 2–3 minutes. The pan should be very hot so the scallop sears quickly.

Sear scallop

Add the neutral oil (1/2 tablespoon) to the hot pan and swirl to coat. Carefully place the scallop flat-side down in the pan and press gently for 5–8 seconds to ensure full contact. Do not move it. Sear undisturbed for 1.5–2 minutes, until a deep golden-brown crust forms at the bottom.

Flip and finish with butter

Flip the scallop using tongs or a spatula and immediately add the unsalted butter (1 tablespoon) to the pan. Tilt the pan slightly and spoon the melted butter over the top of the scallop repeatedly for 20–30 seconds to baste and finish cooking. The scallop should be opaque at the edge and slightly translucent in the center (internal temperature ~125–130°F / 52–54°C) for tender texture.

Rest and sauce

Remove the scallop from the pan onto a plate and let it rest 1 minute. Spoon any browned butter from the pan over the scallop, then finish with a squeeze of fresh lemon juice (about 1/2 tsp) and a sprinkle of chopped fresh parsley (about 1/2 tsp).

Serve

Serve the single scallop immediately while warm as an appetizer or plated component.