Seared Scallops With Yuzu Koshu Butter
Large seared scallops crowned with umami-rich yuzu koshu butter—a Japanese-inflected elegant dish that delivers restaurant-quality results at home. The magic lies in the compound butter: yuzu koshu (fermented citrus paste) mingles with mirin, togarashi seven spice, and garlic chives, creating layers of citrus brightness, gentle heat, and savory depth. Searing scallops in a screaming-hot pan creates a golden crust while the interior stays tender and sweet. This version enhances the classic French seared scallop by swapping Beurre Blanc for a Japanese-inspired butter that's both bold and balanced. Best for home cooks confident with high-heat searing and special-occasion entertaining. Serve as an elegant appetizer or light main course. The make-ahead butter log means you can prepare scallops on demand, making this perfect for dinner parties where timing matters.
Ingredients
- 18 tbsp salted butter, softened
- 2 tsp mirin
- 4 tsp yuzu koshulemon zest mixed with white miso1 tsp zest + 1 tbsp misocitrusumamiadds soy
approximation; yuzu koshu has fermented depth
- 4 tsp seven spice powder, Japanese togarashi shichimi or similarred pepper flakes + sesame seeds + nori powder1 tsp + 1 tsp + pinchheatumami
changes heat profile and texture
- 2 tbsp garlic chives or green onions, finely choppedregular chives or scallion whitesequal weightallium
loses garlic note slightly
- 16 large scallops
- olive oil
- sea salt
- freshly ground pepper
- garlic aioli
- wasabi
- edible garlic chive flowers, for garnish(optional)
Instructions
- 1
Combine softened butter, mirin, yuzu koshu, seven spice, and chopped garlic chives in a bowl and mix well with a fork.
- 2
Transfer the mixture to parchment paper or plastic wrap, form into a log, wrap tightly, and refrigerate for a couple of hours.
- 3
Mix garlic aioli with wasabi and set aside.
- 4
Preheat a frying pan over high heat with olive oil.
- 5
Pat scallops dry with kitchen paper and season with salt and pepper.
- 6
Place scallops flat side down in the hot pan and cook until golden, about 2-3 minutes without moving them.
- 7
Flip scallops and cook for 1-2 minutes longer.
- 8
Cut 3-4 discs from the chilled butter log, add to the pan, and baste the scallops.
- 9
Remove scallops to a serving platter and drizzle with remaining butter from the pan.
- 10
Pierce with mini skewers, dot with garlic aioli mixture, sprinkle with seven spice powder, and garnish with edible garlic chive flowers.
Tips
Do not move scallops once they hit the pan. Movement releases moisture and prevents browning. Resist the urge for 2-3 minutes to achieve the golden crust that sets this dish apart.
Make the yuzu koshu butter log ahead and freeze it for up to three weeks. You can then sear fresh scallops any night and add a pre-portioned disc for instant, elegant meals.
Pat scallops completely dry before seasoning. Excess moisture is the enemy of browning. Use paper towels and press gently for best results.
Good to Know
Yuzu koshu butter log keeps frozen for 3 weeks. Seared scallops best eaten fresh; do not store cooked scallops as they become rubbery.
Prepare yuzu koshu butter log up to 3 weeks in advance and freeze. Mix garlic aioli-wasabi mixture up to 4 hours ahead and refrigerate.
Serve as appetizer for 4-6 or light main for 2-3. Pair with dry white wine, crisp sake, or light lager.
Common Mistakes
Do not overcrowd the pan or lower heat. High heat and space ensure proper searing. Move scallops only once to avoid steaming them.
Do not skip the drying step. Moisture prevents browning and creates a rubbery texture instead of a golden crust.
Substitutions
loses garlic note slightly
approximation; yuzu koshu has fermented depth
changes heat profile and texture
FAQ
Can I make the yuzu koshu butter ahead?
Yes. Form the log, wrap well, and freeze for up to three weeks. Cut discs directly from frozen as needed. This makes weeknight scallop dinners fast and elegant.
What if I don't have yuzu koshu?
Mix lemon zest with white miso (1 tsp zest plus 1 tbsp miso) for a similar citrus-umami profile. It won't be identical but delivers comparable brightness and depth to the dish.
How long should I sear the scallops?
2-3 minutes on the first side until golden, then 1-2 minutes on the second side. Timing varies with scallop size and pan heat. Look for a caramelized crust, not internal doneness.