Dayboat Hotate Recipe

Remove scallops from refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat each scallop very dry with paper towels — moisture prevents proper sear.

Season both sides of scallops lightly with fine sea salt and freshly ground black pepper. Reserve.

If serving with bread, brush slices lightly with olive oil and warm or toast until golden.

Heat the pan

Place a heavy skillet (cast-iron or stainless steel) over medium-high heat. Let it get very hot for 2–3 minutes so it will sear rather than steam.

Add oil

Add neutral oil and swirl to coat. The oil should shimmer but not smoke.

Sear scallops

Gently place scallops in the pan leaving space between them. Do not move them. Sear for 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the other side 45–75 seconds until just cooked through (opaque in the center). Total cook time per scallop should be about 2.5–3 minutes depending on size.

Remove scallops to a warm plate and tent loosely with foil while you make the butter pan sauce.

Lower heat

Reduce heat to medium. Add the unsalted butter to the same pan. As it melts, scrape up any fond (brown bits) left from searing with a wooden spoon — this adds flavor.

Add minced shallot and sauté 30–45 seconds until soft and translucent but not browned. Add minced garlic and cook 15–20 seconds until fragrant.

If using, pour in the white wine and simmer 30–45 seconds to reduce slightly, scraping the pan. Allow alcohol to cook off.

Stir in the lemon juice and swirl to combine, then taste and adjust seasoning with a pinch of salt and pepper if needed. Remove pan from heat.

Return scallops to the pan briefly (10–15 seconds) to coat with butter sauce and reheat; do not overcook.

Arrange scallops on warmed plates or on toasted bread slices if using as crostini. Spoon pan sauce and shallots over scallops.

Sprinkle with chopped chives, lemon zest, a few microgreens or baby arugula if desired, and finish with a light pinch of flaky sea salt.

Serve immediately while hot.