Butter Soy Sauce Scallops

Name: Butter Soy Sauce Scallops
Total time: 20 min
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 the sauce); 1 Tbsp soy sauce

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Total: 20

Servings: 4

Ingredients

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8 oz boiled baby scallop (found in the refrigerated section of the Japanese grocery store)⅛ tsp freshly ground black pepper2 Tbsp unsalted butter (divided, for searing and the sauce)1 Tbsp soy sauce

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Instructions

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Step 1

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.

Step 2

Gather all the ingredients.

Step 3

Season the scallops with freshly ground black pepper.

Step 4

Heat the frying pan over medium-high heat. Once hot, add half of the butter and let it melt. Then, add the scallops to the pan.

Step 5

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.

Step 6

Add the other half of the butter and swirl the pan to let it melt.

Step 7

Finally, add the soy sauce and coat the scallops with the pan sauce.

Step 8

When the scallops are well coated with the sauce, transfer them to a plate and serve. 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.