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Torch-Seared Scallops with Yuzu-Brown Butter Sauce inspired by O Ya
Inspired by O Ya
Try the Original

Torch-Seared Scallops with Yuzu-Brown Butter Sauce

Appetizer
This seafood dish features premium day-boat scallops complemented by a Japanese-inspired yuzu-brown butter sauce. The preparation aims to create contrast between the seared exterior and tender center, while balancing rich buttery flavors with bright citrus notes for an appealing appetizer that can be made at home.
Prep Time 15 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 55 mins
Servings 2

Ingredients

  • 6 large Day-boat sea scallops (U10 size, preferably dry-packed)
  • 3 tbsp Unsalted butter (European-style with high butterfat)
  • 1 tbsp Yuzu juice (Or mix of lemon and lime juice)
  • 1 tbsp White soy sauce (Use tamari for gluten-free version)
  • 1 tbsp Grapeseed oil
  • 1/2 tsp Sea salt
  • 6 small Shiso leaves (Or micro herbs/cilantro)

Tools You'll Need

  • Kitchen torch
  • Heavy-bottomed skillet
  • Small saucepan
  • Fine-mesh strainer
  • Paper towels
  • Kitchen thermometer

Chef's Tip

Consider allowing the scallops to rest at room temperature for about 30 minutes before cooking—this can help them cook more evenly and maintain their delicate texture when they're added to the hot pan.

Instructions

  1. Prepare scallops: Pat very dry with paper towels. Let rest at room temperature 30 minutes. Season with salt.
  2. Make sauce base: Combine yuzu juice and white soy sauce in small bowl.
  3. Brown butter: Heat butter in small saucepan until golden brown and nutty-smelling, about 3-4 minutes. Strain and keep warm.
  4. Sear scallops: Heat grapeseed oil in heavy pan until almost smoking. Sear scallops 2 minutes until golden.
  5. Finish scallops: Flip scallops, add 2 tbsp brown butter, and baste for 30 seconds until medium-rare.
  6. Make sauce: Whisk remaining brown butter into yuzu-soy mixture until emulsified.
  7. Serve immediately: Plate scallops, spoon sauce around, garnish with shiso.

Plating

Arrange 3 scallops per plate in a triangle. Pool sauce around base. Place shiso leaf on each scallop.

Storage & Reheating

Best consumed immediately after preparation. Scallops do not reheat well and are not recommended for leftovers.

About This Recipe

A Japanese fusion seafood dish featuring premium day-boat scallops, inspired by O Ya. Quick searing maintains a rare center while creating a caramelized exterior. The citrus-forward yuzu-brown butter sauce balances the rich scallops with bright acidity and nutty depth.

How did it turn out?

We'd love to hear about your experience making this recipe!