A Japanese plate containing Butter Soy Sauce Scallops.

Looking for a quick party appetizer that pair perfectly with beer or sake? You must try these Butter Soy Sauce Scallops (ホタテのバター醤油焼き)! These candies from the ocean are juicy, sweet, and so darn good. They make a crowd-pleaser dish to serve on Japanese New Year or any Japanese-themed parties.

Unlike regular scallops, these babies are much easier to prepare as they are already cooked. That means you can get them on the table real fast. All you need is to give nice sear marks on the scallops and flavor them with the golden combination of soy sauce and butter!

“Butter shoyu” (バター醤油) or butter soy sauce is a common flavor combination in Japanese cooking. It’s easy to see why the Japanese people are utterly obsessed with this east-meets-west pairing.

One rich, creamy and sweet, and one salty and full of umami. Butter and soy sauce are the two most basic items in our pantry, but together they make such a magical duo in flavoring our food!

When in doubt, we can always count on the combo. As you can see in my recipes: Butter Shoyu Chicken, Japanese Corn Rice, and Pasta with Shrimp and Broccolini. And there’s really no limit there. You can even level it up by tossing in chopped garlic, fresh herb, shichimi togarashi, etc.

For this Japanese-style pan-seared scallop, a good basting of butter and soy sauce are all that you need.

A Japanese plate containing Butter Soy Sauce Scallops.

The Use of Boiled Scallops

In Japan, we can find broiled scallops and raw scallops at the markets. The boiled scallops typically come with himo (紐) or a small band of muscle still attached. They are edible and tasty, but some people don’t like the stringy and chewy texture. I highly recommend eating everything, without any waste!

For this recipe, I used frozen baby boiled scallops which are already cooked.

Boiled Baby Scallops

Where to Find Boiled Baby Scallops

You can purchase boiled baby scallops all year round at the refrigerated section of the Japanese grocery stores.

Let us know if you find these at your local store in the comment box below, so others can enjoy them as well!

For Those Who Can’t Find Boiled Baby Scallops

You can still use regular scallops to make this dish. Follow this step to make Seared Scallops, and quickly coat with butter and soy sauce.

A Japanese plate containing Butter Soy Sauce Scallops.

How to Make Butter Soy Sauce Scallops

Ingredients You’ll Need

  • Boiled baby scallops
  • Unsalted butter (If salted butter, use less butter and less soy sauce)
  • Soy sauce

Overview: Quick Steps

  1. Sear the scallops in butter.
  2. Add more butter and drizzle soy sauce.
  3. Coat scallops well with the sauce. Enjoy!

An appetizer like this sure looks fancy but it’s worth making it at home because it’s really that easy. They have a beautiful caramelized crust on the outside and are juicy, tender and sweet inside. I’m not a big drinker, but oh boy, these pan-seared scallops are absolutely delicious and so flavorful that I can’t stop eating and sipping my sake. The moment I served it at the table, they disappeared so quickly.

A Japanese plate containing Butter Soy Sauce Scallops.

Other Japanese Party Appetizers You’ll Enjoy

A Japanese plate containing Butter Soy Sauce Scallops.

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A Japanese plate containing Butter Soy Sauce Scallops.
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4.66 from 20 votes

Butter Soy Sauce Scallops

by Namiko Hirasawa Chen
Pan-fried to perfection, these quick Butter Soy Sauce Scallops are so sweet and juicy. It‘s one of the dishes we serve in Osechi Ryori, or traditional Japanese New Year foods. Other times of the year, it‘s a crowd-pleasing appetizer that you can make with just 4 ingredients.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 (as appetizer)

Ingredients 
 

  • 8 oz boiled baby scallop (found in the refrigerated section of the Japanese grocery store)
  • ⅛ tsp freshly ground black pepper
  • 2 Tbsp unsalted butter (divided; for searing and for the sauce)
  • 1 Tbsp soy sauce

Instructions

  • Before You Start: If you will include this dish in your Osechi meal, you can cook it up to a day before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
  • Gather all the ingredients.
    Butter Shoyu Scallops Ingredients
  • Season 8 oz boiled baby scallop with ⅛ tsp freshly ground black pepper.
    Butter Shoyu Scallops 1
  • Heat the frying pan over medium-high heat. Once hot, add 1 Tbsp unsalted butter and let it melt. Then, add the scallops to the pan.
    Butter Shoyu Scallops 2
  • Sear one side of the scallops, then flip to sear the other side. The key is to sear quickly, as these boiled scallops are already pre-cooked.
    Butter Shoyu Scallops 3
  • Add the remaining 1 Tbsp unsalted butter and swirl the pan to let it melt.
    Butter Shoyu Scallops 4
  • Finally, add 1 Tbsp soy sauce and coat the scallops with the pan sauce.
    Butter Shoyu Scallops 5

To Serve

  • When the scallops are well coated with the sauce, transfer them to a plate and serve warm as an appetizer. If you‘re serving it as part of your Osechi (traditional Japanese New Year foods) menu, let them cool before packing in the jubako box.
    Butter Shoyu Scallops 6

To Store

  • You can keep the leftovers in an airtight container and keep them for 2 days in the refrigerator or for up to a month in the freezer.

Nutrition

Calories: 77kcal, Carbohydrates: 2g, Protein: 7g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 391mg, Potassium: 118mg, Fiber: 1g, Sugar: 1g, Vitamin A: 124IU, Calcium: 5mg, Iron: 1mg

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