Easy Japanese Recipes

Seared Scallops

Seared Scallops | Easy Japanese Recipes at JustOneCookbook.com

Mother’s Day is just around the corner so today I want to share a delightful Seared Scallop dish that you can cook to celebrate this occasion.  Also, I prepared an international giveaway so don’t forget to check out the details!

Seared Scallops | JustOneCookbook.com

Seared Scallops are really easy and quick to prepare and they look beautiful when you present them delicately on a plate.  It can be an appetizer, main dish, or one of your side dishes.  My seared scallop recipe comes very detailed, including instructions to brine the scallops and to make clarified butter for searing.  These extra steps don’t add much labor or time, however, you can omit the “optional” steps.

You can be creative to make your own sauce, or simply serve with a squeeze of lemon juice on top.  Today I prepared the scallops in three way.

Seared Scallops | JustOneCookbook.com

My first sauce is the garlic butter soy sauce.  It’s the garlic butter sauce with a Japanese twist by adding soy sauce.  Combining butter and soy sauce is always a popular combination in Japan so I hope you give it a try.

The second sauce is spicy mayo.  Japanese loves seafood with mayo and I made the mayo spicy to add kicks to the flavor.  Spicy mayo is really easy to make – just add Sriracha sauce to mayonnaise and you can find my recipe here.

The third sauce is Unagi sauce.  This thick soy sauce is my children’s favorite because it’s sweet.  I used a bottled unagi sauce this time (as you only need a few dollops), but you can make homemade unagi sauce using my recipe here.

Now that scallops and sauces are covered, my husband Shen will talk about the wine he paired up with these delicious scallops.

Seared Scallops | JustOneCookbook.com

Summer is just around the corner and it’s been a pretty warm spring in the San Francisco bay area.  This past week the temperature broke 85 a few times and it was the perfect weather to enjoy white wine.  During the warm months, we enjoy drinking rose and fun white wines in the afternoon while watching the kids play in the backyard.  Tower 15‘s Sauvignon Blanc and Rose are perfect for these relaxing occasions.

The Sauvignon Blanc is Tower 15’s first release and it’s simply fabulous!  The texture is very creamy and easy on the palate.  It’s is a very fruity wine, reminding me of fresh peach juice with a hint of tartness and spice.  We’ve paired this wine with three styles of seared scallop and they worked very well together.  Beside the Sauvignon Blanc, we shared the “Sunset Rose” a few days ago with a group of friends at a Chinese restaurant and everyone enjoyed it.  The crisp chilled Rose filled with summer fruit flavors complemented the salty Chinese food and cleaned the palate.  If you are looking to bring a fun bottle of wine to bring to a party this summer, I would recommend the Rose for a afternoon BBQ and the Sauvignon Blanc for sit down dinner in the backyard.

Here is a fun 2 min clip from Pali Wine Co on how they bottled the wines.

Please note: We received no compensation for this review. We received Tower 15’s 2012 Sauvignon Blanc and Sunset Rose from Jarvis Communications free of charge to use in exchange for an honest review.

Now it’s time for GIVEAWAY!

Sur La Table Gift Card Giveaway @JustOneCookbook.com

Seared scallops are cooked, and wine is selected.  Now how about a present?

I am giving away three (3) $25 dollar virtual gift cards from my favorite kitchen store, Sur La Table!

Click HERE to read more details and enter to win.  This is an international giveaway, and anyone can enter to win.  For those winners who live outside of the US or prefer same value Amazon gift card instead, I’d be happy to arrange.  Good luck!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Seared Scallops
Prep time
Cook time
Total time
Serves: Serves 2-4
  • 1 lb large sea scallops (I used graded U8* scallops)
  • Salt
  • Freshly ground black pepper
  • 3 Tbsp. clarified butter (or regular butter if you like)
  • ¼ cup yuzu flavored tobiko* for garnish
  • Chives or parsley for garnish (I used Japanese herb “kinome” (young leaf of prickly ash).)
For Brining (Optional):
  • ¼ cup salt
  • ½ cup boiling water
  • 2 cups cold water
For Sauce:
  • 1 to 1 ½ Tbsp. salted butter
  • 2 tsp. minced garlic (1 large clove garlic)
  • ¼ cup dry white wine such as Sauvignon Blanc
  • 1 tsp. soy sauce
  1. [Optional] Make clarified butter. Clarified butter does not burn as easily as regular butter so it’s the best choice for searing scallops beautifully. Read my step-by-step instruction here.
  2. [Optional] If you want to brine scallops*, follow the directions below; otherwise, skip to Step 4. For brining scallops, combine the salt with the boiling water in a large bowl, stirring to dissolve the salt. Then add cold water.
  3. [Optional] Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops become too salty). Drain the scallops.
  4. Rinse under cold water and gently pat dry with the paper towels. Sprinkle the scallops lightly with salt and freshly ground black pepper.
  5. Heat the clarified butter in a large stainless steel frying pan* over medium-high heat until it begins to smoke. If you use regular butter, melt the butter over medium heat. Add the scallops in a single layer, leaving enough space between each scallop (If necessary, cook in 2 pans or in 2 batches.).
  6. Cook without moving the scallops*, until the bottoms are nicely browned, about 3 to 3 ½ minutes. Turn each scallop gently and put it in a different part of the pan so the surface is hotter and gives the best sear. Cook the other side for another 3 to 3 ½ minutes.
  7. Transfer the scallops to a wire rack to drain excess oil while you prepare the sauce.
  8. For the pan sauce, heat the butter in a large frying pan over medium heat. Add the garlic and sauté until fragrant. Add the wine, stirring constantly, and cook about 3 minutes, until alcohol is evaporated and the sauce becomes thick.
  9. Lastly add the soy sauce and mix all together. Remove the pan from heat and spoon the pan sauce over the scallops or serve in a separate bowl.
The method for preparing and cooking scallops is from Thomas Keller's Ad Hoc at Home.

Prep/Cook time excludes the time for brining scallops and making clarified butter.

U8 means there are 8 of this size scallop in a pound.

Yuzu flavored tobiko or regular tobiko can be found in Japanese grocery store.

The reason why we brine scallops is for flavor and removing the chemical taste.

You can create more beautiful caramelized exterior using stainless steel pan than non-stick pan.

Let the scallops cook without moving until the bottom browns and releases on their own.

To prevent from oil splatter, you can use this oil splatter guard.
Posted in: 30 Minutes Or Less, Appetizers, Easy Dinner Ideas, Quick & Easy, Reviews, Seafood, Side Dishes

Leave a Comment

three + = 7

  • Marta @ What should I eat for breakfast today May 7, 2013, 9:14 am

    This year I won’t celebrate Mother’s day with my mum, I’ll send her flowers. I love scallops and your recipe. My T. is allergic unfortunately and can’t eat any. Would it be mean to make it just for me?

  • Laura (Tutti Dolci) May 7, 2013, 9:17 am

    It’s only 9:15 am and I”m drooling over your scallops – can I come for dinner? ;)

  • Yelena May 7, 2013, 9:49 am

    Nami, looks amazing. We love white wines with seafood. Scallops are so delicious. Nami, great dish, thank you.

  • Kimmi May 7, 2013, 9:52 am

    Your scallops look absolutely amazing! I’ve been on a learning curve with my stainless steel pan (and so when I’m lazy, I just use non-stick), but the promise of the golden-brown sear makes me want to keep trying. Thanks for all of the tips that you included with this recipe — they’re so very helpful!

    • Nami May 8, 2013, 9:09 am

      Hi Kimmi! Thank you so much for the comment! The clarified butter won’t burn like regular butter when it’s cooked on higher heat, so you will get the nice sear! Also, not touching/turning the scallop until it’s brown helps. After the bottom is cooked and brown, you can easily turn (sometimes it sticks a little but not like completely stick to the pan). I too get worried when I use stainless steel pan, but you will get used to letting it cook until it’s ready after several trial (and believe that it’s going to work!). Hope you can get a nice golden brown sear! :)

  • Lokness @ The Missing Lokness May 7, 2013, 9:55 am

    The scallops are nicely seared! I love the crispy crust on scallops. The garlic butter soy sauce sounds delicious. Saving up the recipe. Thanks, Nami!

  • Lori Lynn May 7, 2013, 10:01 am

    We adore scallops, in fact, I have a scallop recipe to share soon too. Your three sauces idea is brilliant. Love all of them!
    I can just taste that Sauvignon Blanc with the scallops, very summer-y!

  • Allison (Spontaneous Tomato) May 7, 2013, 10:03 am

    These scallops look so delicious! I was *just* reminiscing last night about some amazing butter-shoyu scallops I had at a restaurant in Okayama, and I was thinking of making a recipe for butter-shoyu clams or something similar… Butter and soy sauce are such a great flavor combination with seafood. (And thanks for the tip to use clarified butter as well!) I wish I lived in the same state as my mom so I could make this for her. :)

  • donna mikasa May 7, 2013, 10:06 am

    Your recipe is the closest to the ones that we had at a restaurant that closed down several years ago. I can’t wait to try the different sauces, too! Yum!

    • Nami May 8, 2013, 1:54 pm

      Thank you Donna! I hope you enjoy this recipe! :)

  • Monica May 7, 2013, 10:58 am

    Delicious! My husband loves scallops (me too) but I’ve never been able to get them right. They never quite sear! Yours looks perfect…and the sauce! YUM!

  • Kate @ Kate from Scratch May 7, 2013, 11:09 am

    Looks lovely and elegant; perfect for a mother’s day celebration.

  • Rosa May 7, 2013, 11:12 am

    So tasty! I love seared scallops.



  • Nancy/SpicieFoodie May 7, 2013, 11:44 am

    Scallops are one of my favorite seafoods and I would love them for my b-day this weekend. I absolutely love the Japanese spin you put on them, something to try. The wine sounds like a great pairing. Enjoy your beautiful weather and have a very Happy Mother’s Day Nami!:)

  • tigerfish May 7, 2013, 11:49 am

    Though I know the sauce takes minutes to cook, sometimes I just can’t wait for any sauce to be prepared as pan-seared scallops themselves are too irresistible! I just want to eat them instantly :P

  • Sandra's Easy Cooking May 7, 2013, 12:05 pm

    Your scallops, Nami are seared to the golden perfection! Absolutely mouthwatering pictures, and I love the spicy mayo but garlic butter soy sauce sounds like delicious twist to me! Thank you for sharing and have a great day!

  • Belinda @zomppa May 7, 2013, 12:08 pm

    That soy sauce is out of control!! I am a HUGE fan of scallops, but it’s that sauce….

  • Lail | With A Spin May 7, 2013, 12:10 pm

    I love garlic in savory dishes and the sound of garlic butter soy sauce sounds scrumptious.

  • Choc Chip Uru May 7, 2013, 12:36 pm

    Scallops look incredibly delicious and gourmet :)

    Choc Chip Uru

  • Angela May 7, 2013, 1:22 pm

    *_* This looks sooooo goood I’ll have to try to make it :D

    • Nami May 8, 2013, 11:07 am

      Thank you Angela! Hope you enjoy it! :)

  • Denise Browning@From Brazil To You May 7, 2013, 1:58 pm

    Nami: What gorgeous pictures… And the scallops look absolutely delicious. Wishing you a very happy Mother’s day!!!

  • Mel May 7, 2013, 2:17 pm

    Hello Nami
    I know whoever who just came over to visit this post, I am sure they are bound to be mouth watering by just looking at these delicious scallops.

  • A_Boleyn May 7, 2013, 2:58 pm

    I love scallops, just had some tempura scallops today when I went out for sushi, and every one of the 3 sauces you described sounds delicious.

    Happy Mother’s Day.

  • Lloyd Le Blanc May 7, 2013, 3:07 pm


    What a refreshing take on scallops, Thank You.

    • Nami May 8, 2013, 11:11 am

      Thank you so much Lloyd!

  • Fran @ G’day Soufflé May 7, 2013, 5:07 pm

    Nami, it looks like Japanese cooking is simpler that French cooking, but just as delicious. I hope I can find the ingredients for the mayonnaise such as the Sriracha sauce!

  • Joanne T Ferguson May 7, 2013, 5:21 pm

    G’day! Always enjoy learning something new!
    Whether a technique or an ingredient..your scallops look YUM too! Thank you!
    What’s On The List?

  • milkteaxx May 7, 2013, 5:45 pm

    scallops are one of my fav seafood! i could eat 10-20 of them in a go, be it steamed, covered in cheese, on sushi…yum!

  • Rachel May 7, 2013, 5:54 pm

    I’ve always wanted to make seared scallops but heard they were really difficult to sear. After seeing this recipe though, I’ll definitely give it a try!

    • Nami May 8, 2013, 11:19 am

      Hi Rachel! The key is to use clarified butter (so that butter will not burn on high heat) and stainless steel pan. Follow the instructions closely, and you will have a nice sear on the scallops! :) Good luck and enjoy!

  • Hotly Spiced May 7, 2013, 5:59 pm

    Those scallops look gorgeous. My husband would love these – scallops are one of his most favourite foods to enjoy xx

  • john@kitchenriffs May 7, 2013, 6:48 pm

    Interesting idea to brine scallops! I love to cook scallops and do it often, but I’ve never thought to brine them. In fact my concern has always been to get them dry enough so they’ll sear well! But Thomas Keller is a god — I need to try this. Anyway, love the sauce, too. I’ll bet it paired well with the scallops. Really nice — thanks so much.

  • yummychunklet May 7, 2013, 7:16 pm

    Your searing looks perfect! Yum!

  • Jayne May 7, 2013, 7:52 pm

    Your scallops look so so gourmet and pretty! Really love how you plated them up… and the sear marks. Just heavenly.

  • Eha May 7, 2013, 8:22 pm

    Beautiful renditions of one of my favourite seafoods! Love the garlic butter soy sauce and the unagi sauce . . . perhaps will be allowed to sneak past the mayonnaisy one as I don’t partake :) ! Lovely photos Namiko-san!!

    • Nami May 8, 2013, 1:55 pm

      Thank you very much Eha! :)

  • ashley - baker by nature May 7, 2013, 8:32 pm

    Seared scallops are a long time love of mine! And with garlic butter soy sauce?! Come to mama!

  • Kate@Diethood May 7, 2013, 8:34 pm

    Seared scallops! YUM! If I had to eat seafood for the rest of my life, it would be this! And salmon!! :)
    I looooove the photos, Nami!

  • Reese@SeasonwithSpice May 7, 2013, 9:28 pm

    Seared scallops and red wine – this would be the perfect Mother’s Day gift. Wish I could celebrate the special day with my mom. I know she would enjoy the dish so much. Love your garlic butter soy sauce that go with seared scallop. Absolutely heavenly!

  • Chung-Ah | Damn Delicious May 7, 2013, 10:24 pm

    Could these scallops be any more gorgeous?! I’m not a mom yet but I’d gladly make these scallops for myself!

  • Mich Piece of Cake May 7, 2013, 11:52 pm

    These scallops look delectable!

  • Raymund May 8, 2013, 1:32 am

    Simple and elegant, looks like one of those dishes that come out of a degustation menu.

  • Lorraine @ Not Quite Nigella May 8, 2013, 2:04 am

    I love the crispy edges you got on the scallops Nami! They look really nicely cooked! And good luck to everyone! :D

  • kat May 8, 2013, 2:09 am

    all the variety of sauces sounds perfect with these scallops!

  • Maureen | Orgasmic Chef May 8, 2013, 6:31 am

    That top photo is to die for, Nami! This is a definite win.

  • Mi Vida en un Dulce May 8, 2013, 7:27 am

    Look at the size of the scallops…!!! We have a lot here, but I never saw that big. But, even though we have small ones, I think this is a very simple and delicious way to present it, and looks wonderful in a plate.
    Happy Mother’s Day…!!!

  • Ashley Bee (Quarter Life Crisis Cuisine) May 8, 2013, 7:52 am

    I never let mine brown long enough. I need to do that in the future, as I LOVE scallops!

  • Valerie @ From Valerie's Kitchen May 8, 2013, 9:18 am

    Scallops are the perfect thing to make for a Mother’s Day dinner! I absolutely love but have only made them a couple times. This looks wonderful!

  • PolaM May 8, 2013, 9:19 am

    What a perfect sear!

  • Evelyne@cheapethniceatz May 8, 2013, 10:48 am

    Brined scallops? Never would have occurred to me but that is brilliant. Your scallops look amazing. I wish bigger scallops were affordable where I am…they are too$ for a meal with many people.

  • Doreen /mui May 8, 2013, 11:50 am

    Hi Nami,
    These seared scallops sure look amazingly delicious!

  • TheKitchenLioness May 8, 2013, 12:14 pm

    Nami, love the pretty and elegant presentation of your three different versions of seared scallops with different sauces, I think my personal favorite would be the garlic butter soy sauce – it sounds so very delicious! What a great detailed recipe – unfortunately fresh scallops are very hard to find around here and are very pricey but they are so fabulous tasting that it would be worth my while to order some at the fish monger and prepare your wonderful recipe!
    Hope all is well with you and the kids – have a great Wednesday!

  • Kristy May 8, 2013, 12:41 pm

    Thank you for reminding me that I have scallops in my freezer! And now I have 3 delicious sauce ideas to use with them. I know the unagi sauce would be one of my favorites – oh, who am I kidding, it would be too hard to choose. They all sound good. :) Have a wonderful Mother’s Day Nami! Here’s to many more great weather days too!

  • Manju @ Manju'sEatingDelights May 8, 2013, 12:44 pm

    Never tried scallops ever…but def want to. Nice dish and pics as always…now how did u manage to take that pic with u washing the scallops – tripod? :-) I’m always curious to know how ppl take their pics with them in it…hehe

  • Carol | a cup of mascarpone May 8, 2013, 1:28 pm

    Nami, these scallops are absolutely mouth watering! Your photos are stunning…and your cooking skills amaze me!

  • Candice May 8, 2013, 1:51 pm

    Hi Nami,

    I love scallops! Did you purchase your scallops fresh or from the freezer section? Also, where can I find clarified butter?

    All my pans are non-stick..time for me to go purchase a stainless steel pan. =)

    • Nami May 8, 2013, 2:00 pm

      Hi Candice! I bought fresh scallops from the fishmonger. You make clarified butter using unsalted butter (link is in the recipe). It’s nice to have one stainless steel pan as you are supposed to use medium to medium high heat only for non-stick pan. :)

  • Giulietta | Alterkitchen May 8, 2013, 2:03 pm

    I looooove your dishes, Nami… simple, light and tasty!
    This one looks amazing, onestly! :)

    Sur la table?! Interesting… I’ll go and take a look :)


  • Reem | Simply Reem May 8, 2013, 2:26 pm

    These scallops look so delicious…
    Beautiful crispy sear… Im loving the flavors

  • Georgia @ The Comfort of Cooking May 8, 2013, 3:26 pm

    Nami, these scallops look so gorgeous and your photography is beautiful! Such wonderful yet simple flavors in this dish. I love it!

  • Daniela May 8, 2013, 5:12 pm

    Another brilliant post, Nami.
    The scallops look so appetizing and the sauces are delicious!
    Thank you for sharing :)

  • Ramona May 8, 2013, 5:22 pm

    I have only had scallops a few times… but when I see yours I wonder why I don’t eat them more often. I love the crust you got on yours… really beautiful. Loved the sauces too. :)

  • Liz May 8, 2013, 5:52 pm

    Oh, Nami, these look extraordinary! Of course, Bill doesn’t like scallops and they are one of my absolute favorite seafoods. I will find an excuse to make these just for me.

  • Janine May 8, 2013, 8:06 pm

    now why didn’t I think of using clarified butter to sear scallops with? i’m sure with the nutty flavour the scallops will taste amazing!!

  • shaz@shazkitchen May 8, 2013, 8:31 pm

    Hi nami,
    thanks for dropping by my blog :)

  • Grubarazzi May 9, 2013, 2:55 am

    These are seriously amazing, Nami. Amazing!

  • The Ninja Baker May 9, 2013, 3:31 am


  • nipponnin May 9, 2013, 7:35 am

    Thank you for the detailed instruction. I would try this recipe for sure. いつも美味しそう!

  • Chris Scheuer May 9, 2013, 11:09 am

    Wow, your photos are absolutely stunning and the wine review is so very helpful- thank you! I’d love to be sitting in the backyard with you guys sipping and watching the kids (and my grandkids!) play- sounds like heaven.

  • Katerina May 9, 2013, 11:55 am

    These scallops are simply delicious Nami! The best meal for mother’s day!

  • Hester @ Alchemy in the Kitchen May 9, 2013, 12:26 pm

    Oh it has been way too long since I’ve had scallops! These look sensational – my absolute favourite fish has just gotten even better.

  • ATasteOfMadness May 9, 2013, 1:31 pm

    This looks like the greatest thing ever. I have never had scallops before, but I definitely want to try them!

  • dedy oktavianus pardede@Dentist_Chef May 9, 2013, 3:53 pm

    This is literrary mush have dish in japanese restaurant when available….
    btw, your scallop is perfectly charred..
    did u discard the oil brom browning the scallop???
    thx to you i know why my scallop is pale crusted, i always use non stick pan instead stainless pan

    • Nami May 9, 2013, 4:16 pm

      I had to do 2 batches, and actually the clarified butter didn’t seem to be suitable for making the sauce with lots of burnt pieces and it was quite a bit of oil in the pan. Since clarified butter is not salty enough like regular butter, you have to add more salt to make good butter sauce. Therefore I use a new pan for making the sauce from scratch. If I use regular butter to sear scallops, I would continue using the same pan. :) Yes, stainless steel pan and clarified butter is the key!

  • Anna @ Crunchy Creamy Sweet May 9, 2013, 6:06 pm

    I need to get more courage and make scallops at home. You make it look so easy, Nami!

  • mjskit May 9, 2013, 7:45 pm

    Your scallops look delicious and perfectly cooked! All of your sauces look perfect for seared scallops, but it’s going to be heard to choose between the garlic soy and the spicy mayo. YUM! Thanks for the wine recommendations. It’s warming up here as well, so we’re switching from red to white. I’ll check it out. Have a very Happy Mother’s Day!

  • Fern@Tofoodwithlove May 9, 2013, 9:21 pm

    How exquisite! I love scallops and you done a great job with these. The sauces sound so delicious and I’d be happy to order them at a restaurant. Great reviews on the wine too!

  • Juliana May 9, 2013, 9:37 pm

    Nami, these scallops are done perfectly…love the different sauces…beautiful pictures as always .
    I love Sur La Table, actually I was there today :)
    Have a great weekend!

  • Bam's Kitchen May 9, 2013, 11:53 pm

    Wishing you a very Happy Mothers day a little early Nami-san! I do not know where to start so many great things in this post. Your 3 way scallops are so delicious and those photos are stunning. I really think your photography gets better and better with each post. So what style of scallops was your families favourite? Enjoyed watching the video on how everything is done behind the scenes. It looks like your husband has picked the perfect wine to go with your delicious scallops. You guys are a great team. Wishing you a super mothers Day weekend. Take care, BAM

  • Anne ~ Uni Homemaker May 10, 2013, 12:32 am

    Nami: This looks incredible! I love seared scallops and this looks like it came from a fancy restaurant! You presented beautifully and I love the flavor profile. Lovely post and Happy Mother’s Day to you!

  • Asmita May 10, 2013, 4:56 am

    Love these scallops. They look juicy and incredible!

  • Jen L | Tartine and Aprong Strings May 10, 2013, 6:04 am

    Hi, Nami! Seriously, you got me at Garlic Butter Soy Sauce! That is my favourite “flavour” sauce for ANYTHING. ANYTHING. Seared scallops, shrimps, bbq salmon, chicken, steak, veggies, even pasta and friend rice! There should be a post just for garlic butter soy sauce! YUM!!!!

  • Sissi May 10, 2013, 6:25 am

    Nami, I am a huge scallops fan. I could eat tons of them… Most of all, I am in awe of your photos because for me scallops have always been horrible to photograph!
    The brining is completely new to me! I must test it. And the sauce sounds delicious too.
    PS It was an excellent idea to add replies notifications!

  • Sonia aka Nasi Lemak Lover May 10, 2013, 7:33 am

    This is a beautiful dish to celebrate with mother, pair with great wine, sound perfect!

  • Beth Michelle May 10, 2013, 9:34 am

    Its been a little while since I have had time to comment on your blog Nami. Such amazing things going on here. I dont know where to start!!
    I’m moving back to the States in a little over a month and I cannot wait to have scallops! I haven’t had any since moving to Israel. These look delicious!

  • nipponnin May 10, 2013, 9:56 am

    I’m back! (I was just checking this recipe again for ingredients). The use of yuzu flavored tobiko is interesting. I’m going to Japanese grocery store to see they have it. I hope they do.

    For the Giveaway – I bake a lot so rubber spatula is my number one, go to gadget. I love Sur-la-table store. I go there at least once a week.

  • Kankana May 10, 2013, 12:31 pm

    I love scallops and if given a choice, would eat it every single day! Lovely sear you got on those bites and beautiful presentation too!

  • Charles May 10, 2013, 2:44 pm

    Oh, I never thought of brining the scallops before – great idea! I don’t cook them too often (they’re not really my favourite thing) but I like them occasionally served in this kind of style – something quite simple. Brining must really help stop them shrinking down too much!

    • Nami May 10, 2013, 3:23 pm

      Hi Charles! I’m excited to respond to you via this plugin (thank you for your help! now you can see what I did with it!). I did not know that brining can help stop scallops shrinking down. Thanks for the knowledge!!

  • ChopinandMysaucepan May 12, 2013, 9:57 pm

    Dear Nami,

    It’s not easy to cook scallops. I like them with a beautiful golden brown sear on the outside and medium rare inside just like how you have done it. The garlic butter style to me is one of the best way to cook it although I have never added soy sauce though.

  • Laura @ Family Spice May 14, 2013, 7:06 am

    Oh I love scallops, especially seared scallops. I wish I had these on Mother’s Day! Happy Mother’s Day to YOU, Nami!

  • mycookinghut May 16, 2013, 11:01 am

    I am a big fan of scallops, yum!

  • Jocelyn (Grandbaby Cakes) May 20, 2013, 8:31 pm

    Seared scallops are one of those foods that is just so simple and perfect! I could eat them by the dozen.

  • Tavern May 21, 2013, 8:46 pm

    Thanks for the recipe, my sister loves scallop. I will definitely make this for her. :)

  • Carole May 23, 2013, 8:50 pm

    Carole’s Chatter is collecting scallop dishes today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers

  • Lynna May 24, 2013, 10:00 pm

    I have never heard of clarified butter before…ahah makes it sound so fancy. And your plating is gorgeous! They really make the scallops stand out!

  • Devie September 18, 2013, 11:41 pm

    Hi… may i know how to make the first sauce (garlic butter soy sauce)?? I love scallop, but never tried to cook one yet, so i will give it a try..


    • Nami September 19, 2013, 8:32 am

      Hi Devie! The sauce recipe is already in the recipe. :) Hope you enjoy this dish!

  • Maggie December 21, 2013, 8:10 pm

    This one looks so fancy! And the recipe looks easy enough. It’ll be great for small scale dinner party.
    I like the idea to put some caviar on top of the scallop.

  • Meng March 4, 2014, 6:00 pm

    I wasn’t able to sear them well, probably because my spatula was too soft and could not lift the scallops off cleaning. But I just made my first scallop dish and it was wonderful to be able to have that dish right at home with my family. Can’t thank you enough for the recipe.

    • Nami March 5, 2014, 6:39 pm

      Hi Meng! I’m happy to hear you enjoyed this recipe and thank you very much for your feedback. I’m not sure if you read the note section, but did you use stainless steel pan? It helps to nicely brown the scallops. :) Scallops release from the pan on their own once it’s cooked, so it’s better not to touch them when they are being cooked. :) Thank you once again for trying this recipe!

  • ann wilson July 17, 2014, 2:04 pm


    • Nami July 18, 2014, 2:01 pm

      Hi Ann! Yes, it’s used for garnish. Thank you for pointing that out. I have edited the recipe. :)