Scallops (sushi Grade) Recipe

Prepare scallops

Pat the sushi-grade scallops very dry with paper towels. If they still have the side muscle attached, remove it by gently peeling it away. Drying is essential to get a good sear.

Season lightly

Season both sides of the scallops with kosher salt and freshly ground black pepper. Sprinkle the lemon juice evenly over the scallops, then drizzle the soy sauce and sesame oil over them. Let them rest at room temperature for 5–10 minutes to absorb flavor, but do not marinate longer than 10–15 minutes to preserve delicate texture and sushi-grade quality.

Heat the pan

Heat a heavy skillet (cast iron or stainless steel) over medium-high to high heat until very hot, about 2–4 minutes. Add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear scallops

Place scallops in the pan in a single layer with at least 1/2 inch between them. Do not overcrowd; work in batches if needed. Sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the other side 1–1.5 minutes. scallops should be opaque at the edges and slightly translucent in center for sushi-grade; do not overcook.

Finish with butter and garlic

Reduce heat to medium. Add the unsalted butter and optional minced garlic to the pan. Tilt the pan slightly and spoon the melted butter over the scallops for about 20–30 seconds to glaze and add flavor. Remove scallops promptly to avoid overcooking.

Rest & garnish

Transfer scallops to a warm plate and let rest 1 minute. Sprinkle with chopped fresh chives or microgreens and serve with lemon wedges. Offer ponzu, extra soy sauce, pickled ginger, and wasabi at the side if desired.

Arrange ponzu or soy, pickled ginger, and wasabi in small dishes for diners to use as dipping or pairing. A simple bed of lightly dressed greens or sushi rice can accompany the scallops if you prefer a more substantial serving.