Dynamite Crab Crusted Diver Scallop Recipe

Prepare the Togarashi Butter

In a bowl, mix the softened butter with togarashi seasoning until well combined. Set aside.

Make the Crab Crust

In a separate bowl, combine lump crab meat, panko breadcrumbs, grated Parmesan cheese, mayonnaise, and togarashi seasoning gently. Be careful not to break up the crab meat too much.

Sear the Scallops

Heat olive oil in a large skillet over medium-high heat. Season the diver scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove from heat and place on a baking sheet.

Add Crab Crust

Top each seared scallop with a generous spoonful of the crab crust mixture.

Bake the Scallops

Preheat the oven to 375°F (190°C). Bake the scallops in the oven for about 8-10 minutes, or until the crab topping is golden brown.

Sauté the Bok Choy

In the same skillet used for the scallops, add sesame oil and minced garlic. Sauté for about 1 minute until fragrant. Add the baby bok choy and stir-fry for 3-4 minutes until just tender. Season with salt to taste.

Plate the scallops topped with crab crust alongside the sautéed baby bok choy. Drizzle with togarashi butter before serving.