Sautéed Scallops with Butter and Soy Sauce

Sautéed Scallops with Butter and Soy Sauce is a popular Japanese dish featuring scallops. The combination of flavorful scallops and rich, savory butter and soy sauce is sure to delight your taste buds.

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, butter, and soy sauce is exceptional, creating a dish that embodies a delightful Japanese flavor profile. This is a classic way to prepare scallops in Japan.

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

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 still damp, they won't brown properly when cooked, so 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 for your scallops. It is definitely worth the effort, so give it a try with this recipe.

You can use frozen scallops for this dish in addition to fresh ones. If using frozen scallops, it is important to thaw them properly to avoid 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 want to thaw them quickly, using a saltwater solution is a great option. Add 1 tablespoon of salt to 2 ½ cups (600 ml) of water to create a 3% salt solution. Submerge the frozen scallops in the solution; they should thaw within 15-30 minutes. The advantage of this method 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 in a microwave is not recommended. High temperatures can alter the protein structure of scallops and cause them to lose their flavor. Therefore, it is best to take your time and thaw them using one of the appropriate methods mentioned above.

This dish can be made using scallops alone, but you can also pair them with various side ingredients.

In Japan, it is also common to serve them with colorful additions such as asparagus, spinach, or corn. While not included in the recipe, the rich flavors of butter and soy sauce generally complement most side ingredients, so feel free to add them according to your preference.

Ingredients

---

---

Instructions

🕒 Total: 10 mins mins

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

---

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

---

Step 3
Add the seasonings (sake, mirin, and soy sauce) and butter to the pan. Continue cooking, occasionally swirling the pan, until the butter has melted.

---

Step 4
Serve on a plate and spoon the sauce over the scallops. Sprinkle with pepper and green onions to taste.

---

To store

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