Namahotate Recipe

Pat scallops dry with paper towels to remove excess moisture; this helps achieve a good sear. Season both sides lightly with salt and pepper.

Sear scallops

Heat a heavy skillet over medium-high heat and add olive oil. Once shimmering, add half of the scallops (do not crowd). Sear for 1.5 to 2 minutes per side until a golden crust forms and the centers are just opaque. Remove and rest on a warm plate. Repeat with remaining scallops.

Make the shallot-garlic base

In the same skillet, reduce heat to medium. Add butter and let it melt with the browned fond. Add shallots and garlic; sauté about 1–2 minutes until translucent and fragrant, scraping up any browned bits from the bottom.

Deglaze and sauce

Pour in white wine to deglaze the pan, scraping up any remaining bits. Increase heat to medium-high and simmer 2–3 minutes until reduced by about half. Stir in lemon juice and chopped parsley.

Finish and plate

Return the scallops to the pan briefly to rewarm in the sauce, about 30 seconds. Spoon sauce over the scallops. Finish with a pinch of sea salt flakes and extra chopped parsley if desired. Serve immediately with crusty bread or a light salad.