Sautéed Scallops with Butter and Soy Sauce

Sautéed Scallops with Butter and Soy Sauce is a classic Japanese dish featuring scallops. The combination of the flavorful scallops with rich, savory butter and soy sauce is sure to captivate you.

Jump to:

• What is Sautéed Scallops with Butter and Soy Sauce?
• Tips for better sautéing
• Thawing scallops?
• Accompaniment ideas
• 📋Step-by-step recipe
• Recipe card

What is Sautéed Scallops with Butter and Soy Sauce?

Sautéed Scallops with Butter and Soy Sauce is, as the name suggests, a dish in which scallops are sautéed and seasoned with butter and soy sauce. The combination of scallops with butter and soy sauce is exceptional, creating a dish that embodies a delightful Japanese flavor profile. It is a classic flavoring used for cooking scallops in Japan.

While the recipe calls for only scallop meat, you can also include their brown vein and roe (coral), or substitute baby scallops. Enjoy the juicy flavors of scallops prepared in the Japanese style.

Tips for better sautéing

Scallops are delicious when simply sautéed, but with just a little extra effort, you can make them even better.

The first tip is to pat the scallops dry with paper towels. If they are left moist, they won't brown properly when cooked. Make sure to remove any excess moisture before cooking.

The second tip is to dust the scallops with a thin layer of flour. Lightly coating them with flour helps retain their juices during cooking without compromising their texture, resulting in a moist and tender finish.

By following these two tips, you can achieve a restaurant-quality texture with your scallops. It's definitely worth the effort, so give it a try with this recipe.

Thawing scallops?

You can use either fresh or frozen scallops for this dish. When using frozen scallops, it is important to thaw them properly without losing their flavor.

The easiest thawing method is to thaw them in the refrigerator. Place the frozen scallops on a plate, cover them with plastic wrap, and let them sit in the refrigerator for 6 hours or more. This allows the scallops to thaw slowly at a low temperature, preserving their flavor without compromising their quality.

If you need to thaw them quickly, using a saltwater solution is recommended. Add 1 tablespoon of salt to 2 ½ cups (600ml) of water to create a 3% salt solution. Submerge the frozen scallops in the solution; they should thaw within 15-30 minutes. The benefit of using a salt solution is that it helps maintain a low temperature and prevents the loss of flavor components from the scallops due to osmotic pressure.

Thawing at room temperature or using a microwave is not recommended. High temperatures can alter the protein structure of scallops and cause them to lose their flavor. Therefore, it is advisable to take your time and thaw them using one of the appropriate methods mentioned above.

Accompaniment ideas

This dish can be made using scallops alone, but you can also pair them with various side ingredients. In Japan, it is sometimes accompanied by colorful additions such as asparagus, spinach, or corn. While not included in the recipe, the rich flavors of butter and soy sauce generally complement any side dish, so feel free to try them according to your preference.

📋Step-by-step recipe

Ingredients

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Instructions

🕒 Total: 10 mins mins

Step 1
Pat scallops dry with paper towels. Dust the scallops with flour, shaking off any excess so that they are coated with a thin layer of flour.

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Step 2
Heat oil in a pan. Once the pan is hot, add the scallops and sauté over medium heat for 2 to 3 minutes until browned. Then, flip them over and sauté the other side for 1 to 2 minutes until cooked through.

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Step 3
Add seasonings (sake, mirin, and soy sauce) and butter to the pan. Heat the mixture, occasionally shaking the pan to mix the butter until it melts.

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Step 4
Serve on a plate with the seasoned mixture. Sprinkle with pepper and green onions to taste.

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To Store

You can store it in the refrigerator for up to 3 days.

Recipe card