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Seared Scallops in Sake Butter Sauce
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Seared Scallops in Sake Butter Sauce

Make beautifully seared scallops in sake butter sauce for an incredible way to enjoy this delicious delicacy from the sea!
Course Main Course
Cuisine American, Japanese
Keyword Seared Scallops in Sake Butter Sauce
Prep Time 1 day 15 minutes
Cook Time 15 minutes
Servings 12
Calories 123kcal
Author Bon Appeteach

Equipment

Ingredients

  • 12 Scallops
  • 1 tsp Sea Salt
  • 1 tbsp Sesame Oil

Sake Butter Sauce

  • 1 small Shallot minced
  • 4 cloves Garlic minced
  • 1 tsp Oilve Oil
  • 1 tsp White Miso Paste
  • 1/2 Lemon juiced
  • 2 cups Sake dry works best
  • 4 tbsp Butter

Basil Lemon Grass Gremolata Sauce

  • 1/2 tsp Fresh Ginger minced
  • 2 tbsp Fresh Lemongrass
  • 1 cup Fresh Basil
  • 1 cup Fresh Cilantro
  • 1/4 cup Mirin
  • 1/2 cup Oilive Oil
  • 1 tsp Sea Salt
  • 1 tsp Lime Zest
  • 1 Lime juiced

Instructions

Basil Lemongrass Gremolata Sauce

  • Add all the ingredients to a small blender and blend until combined. Taste test and adjust seasonings and set it aside. This can be made ahead of time.

Scallop Prep (best done a day ahead of time)

  • Remove the scallops from the packaging and pat them dry with paper towels. Remove the abductor muscle (muscle on the side of the scallop) if it is present by pulling it off.
  • Place the scallops onto a wire rack over a pan and place in the fridge for a few hours or overnight uncovered to allow the air to dry the outside of the scallop.

Scallop Searing:

  • Preheat a heavy bottom skillet (cast iron works well) to medium high heat. Salt the exposes side of the scallops and place the salted side down first into the pan. Salt the second side in the pan and then flip and sear about another 2 minutes.
  • Scallops are technically safe to eat at a temperature of 145 F. but I cook mine to about 120 F. and remove from the pan. Let them rest tented in foil to make the sauce and allow for carry over cooking.

Sake Butter Sauce

  • To the skillet, add a little oil if needed. Toss in the shallots and garlic and cook over low heat until fragrant. Do not burn.
  • Mix in the miso paste and the lemon juice then add the sake and bring the mixture to a light simmer, about 5 minutes.
  • Add the butter and whisk it in until its reduced slightly and is a nice light looking sauce. Taste test and determine if it needs any additional lemon juice or salt (the miso adds a lot of salt flavor).

Assembly & Serving

  • Place the resting scallops into the sauce pan and toss in the sauce. Remove the pan from the heat.
  • Plate each scallops as desired (individually or as a group for a main dish). Pour extra sauce over each scallop and the add a 1/2 tsp of the basil lemongrass sauce to the top of each scallop as desired. Serve and enjoy!

Notes

Want to use frozen scallops? See the FAQ section in the article above and additional tips for preparing scallops for the best sear possible!

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 535mg | Potassium: 79mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.3mg