Step 1

Gather all the ingredients.

Step 2

If using frozen scallops, thaw as indicated on the package label. Once thawed, pat dry with a paper towel

Step 3

In the meantime, finely chop green onions and set aside.

Step 4

In a small mixing bowl, combine Kewpie Mayo, Soy Sauce and optional Togarashi. Set aside.

Step 5

In a large skillet frying pan, add olive oil on high heat. Once the oil starts to lightly smoke, about 2-3 minutes, reduce heat to medium and carefully add scallops. Cook for ~1.5 minutes or until browned and then add butter. Once butter is melted, coat scallops with butter, flip over and continue to cook the other side for 1.5-2 minutes or until browned. Once done, transfer to a serving plate.

Step 6

Add ~1/2 tbsp of Kewpie Mayo mix onto each seared scallop and garnish with chopped green onions on top. Enjoy hot!