Jun 09 2026
Restaurants›Uchi Scottsdale›Scallop Recipe

Scallop Recipe

Inspired by Uchi Scottsdale
Time45m
Serves4

salsa macha, sweet tamari, fresno aioli

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Ingredients

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Scallops

Salsa Macha

Sweet Tamari

Fresno Aioli

Method

Preparing the Scallops

  1. 1

    Season the Scallops

    Pat the sea scallops dry with a paper towel and season them with salt and black pepper.

  2. 2

    Heat the Oil

    Heat olive oil in a skillet over medium-high heat until shimmering.

  3. 3

    Sear the Scallops

    Add the scallops to the skillet, ensuring they are spaced apart. Sear for about 2-3 minutes on each side until they are golden and opaque.

  4. 4

    Rest the Scallops

    Remove the scallops from the skillet and let them rest for a minute before serving.

Making Salsa Macha

  1. 5

    Toast the Chiles

    In a dry skillet over medium heat, toast the dried chiles until fragrant, about 1-2 minutes. Remove and let cool.

  2. 6

    Sauté Garlic

    In the same skillet, add vegetable oil and sauté the minced garlic until golden.

  3. 7

    Blend Salsa Macha

    Blend the toasted chiles, sautéed garlic, sesame seeds, and salt together until smooth.

Preparing Sweet Tamari

  1. 8

    Combine Tamari and Honey

    In a small saucepan, combine tamari sauce and honey. Heat over low heat until the honey is fully dissolved and the mixture is warmed, stirring occasionally.

Making Fresno Aioli

  1. 9

    Mix Aioli Ingredients

    In a bowl, mix mayonnaise, finely chopped Fresno chili, minced garlic, and lemon juice until well combined.

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