Dinner · 20 min · japanese

Scallop Butter Shoyu

This is the kind of Japanese dinner you’ll make on repeat — sea scallops and butter, 20 minutes, big payoff.

Ingredients

• 1.5 lb Sea scallops
• 3 tbsp Butter
• 2 tbsp Soy sauce
• 3 cloves Garlic
• 1 Lemon
• 2 tbsp Parsley
• 1 bunch Asparagus
• 0.5 tsp Salt
• 0.5 tsp Black pepper

Steps

1. Pat the scallops bone-dry and season with salt and pepper. Wet scallops steam; dry scallops sear.
2. Sear in a screaming-hot pan 90 seconds per side until deeply golden with a translucent center. Remove.
3. In the same pan, melt the butter with the garlic 30 seconds, then add the asparagus and sauté 3 minutes.
4. Return the scallops, splash in the soy around the edges so it sizzles, and toss 30 seconds.
5. Finish with lemon juice and parsley. Hokkaido izakaya food: sweet scallops, nutty butter, salty soy — perfect.

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