Hotate Recipe

Prep scallops

Remove any side muscle from each scallop if present. Pat scallops very dry with paper towels on all sides; moisture prevents proper sear.

Season both sides of the scallops lightly and evenly with the fine sea salt and freshly ground black pepper. Let sit at room temperature for 5–10 minutes while preparing the pan.

Heat pan

Place a heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Let the pan get hot for 2–3 minutes until shimmering.

Sear scallops

Add the neutral oil to the hot pan and swirl to coat. Arrange scallops in a single layer with space between them (work in two batches if needed). Let scallops sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms. Flip scallops and add 1 tablespoon of butter to the pan; tilt the pan and spoon melted butter over the scallops for another 1–1.5 minutes until opaque in the center and firm but springy. Remove scallops to a warm plate and tent loosely with foil.

Make pan sauce

Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Add minced garlic and minced shallot and cook briefly, stirring, about 30–45 seconds until fragrant but not browned. Carefully deglaze the pan with the white wine (or stock), scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Stir in fresh lemon juice, soy sauce, and mirin (if using). Simmer gently for 30–45 seconds to combine and slightly thicken. Taste and adjust seasoning — add a pinch of salt or a few grinds of pepper if needed. Stir in the chopped chives and parsley to finish the sauce.

Return scallops to the pan briefly (10–15 seconds) to coat in the sauce and rewarm, spooning sauce over them.

Arrange scallops on a warmed serving plate or on a bed of microgreens/arugula if using. Spoon remaining sauce over the scallops. Sprinkle lemon zest and toasted sesame seeds over the top. Garnish with additional chopped chives or parsley.

Serve immediately while hot. Recommended serving: 3–4 scallops per person as a starter; 6–12 as a main depending on portion size.