Namahotate Recipe

Name: Uchiko Houstons Namahotate Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 pound Dayboat scallops; 2 tablespoons Olive oil; 2 cloves Garlic, minced; 2 tablespoons Fresh lemon juice; 1 tablespoon Fresh parsley, chopped; 1 teaspoon Salt; 1 teaspoon Black pepper

Inspired by Uchiko Houston

Time15m

Serves2

dayboat scallop

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Instructions

1
Prepare the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper.
2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
3
Sear the Scallops
Add the scallops to the skillet in a single layer. Sear without moving them for about 2-3 minutes until golden brown. Flip and sear the other side for another 2-3 minutes.
4
Add Garlic and Lemon Juice
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Then add the fresh lemon juice and chopped parsley, stirring to combine.
5
Serve
Remove from heat and serve immediately, garnished with additional parsley if desired.

Namahotate Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Scallops

Heat the Oil

Sear the Scallops

Add Garlic and Lemon Juice

Serve

More from Uchiko Houston