I first tried this combination at a small izakaya and immediately wanted to recreate it at home — sweet, caramelized scallops finished with a bright yuzu garlic butter and a sliver of wakame-mayo for contrast. It’s elegant enough for guests yet fast enough for a weeknight; the whole dish comes together in under 20 minutes once your mise en place is set. If you love butter-forward, garlicky sauces, you’ll also enjoy recipes like garlic butter chicken for more dinner inspiration.
Why you’ll love this dish
Seared scallops with yuzu garlic butter is a small-plate showstopper. The high-heat sear gives a nutty crust and sweet interior, while the yuzu lifts the richness of the browned butter. A touch of wakame in mayonnaise adds umami and texture so every bite feels balanced.
"Absolutely perfect for entertaining — fast to cook, looks restaurant-grade, and the yuzu butter is addictive." — an enthusiastic dinner guest
When to make it:
- Date night or a starter for a dinner party.
- Quick, elevated weeknight meal when you want something special with minimal fuss.
- Great as an appetizer for holiday menus or a tasting-style supper.
How this recipe comes together
A quick overview to set expectations:
- Rehydrate the wakame and mix it into Japanese mayonnaise to make a bright, savory smear or dollop.
- Brown garlic in butter, then add white dashi and yuzu to create a silky, fragrant sauce.
- Dry and sear scallops in a very hot pan until golden on each side.
- Plate scallops over the wakame-mayo, spoon the yuzu-garlic butter over them, finish with sesame oil, chives, and toasted sesame seeds.
This sequence keeps textures and temperatures ideal: mayo at room temp, butter sauce hot but emulsified, scallops served immediately for best texture.
What you’ll need
- 12 sea scallops, side muscle (skirt) and roe removed — rinsed and patted dry
- 1 tbsp dried wakame flakes
- ½ cup water (use boiling water to rehydrate the wakame)
- 2 tbsp Japanese mayonnaise (Kewpie recommended)
- 1 tbsp grapeseed oil (or other high-smoke-point oil)
- 2 garlic cloves, very finely minced
- 50 g butter (unsalted preferred so you can control seasoning)
- 1 tbsp white dashi concentrate
- 1 tbsp yuzu juice (substitute: 1 tbsp lemon + 1 tsp rice vinegar if unavailable)
- 2 tsp toasted sesame oil
- ¼ cup chives, finely sliced for garnish
- 1 tbsp toasted sesame seeds
Ingredient notes and swaps:
- If you can’t find yuzu, use lemon with a splash of rice vinegar to mimic acidity and fragrance.
- Dashi concentrate adds umami; a teaspoon of fish sauce diluted in 1 tbsp water can be an emergency swap.
- Frozen scallops work fine; thaw fully in the fridge and pat extra dry.
Step-by-step instructions
- Rehydrate wakame: Place wakame flakes in a small bowl and pour ½ cup boiling water over them. Let sit 2–3 minutes. Drain through a sieve and squeeze out excess water. Chop if the flakes are large.
- Make wakame mayonnaise: Combine the rehydrated wakame with the Japanese mayonnaise in a bowl. Spoon small smears or ½‑tsp dollops onto your serving plate or into shells.
- Prepare yuzu garlic butter: Heat a large pan over high heat and add the butter. Once it melts and begins to foam, add the minced garlic. Cook 1–2 minutes until fragrant and lightly golden — watch closely to avoid burning. Add white dashi concentrate and yuzu juice, swirl for 30 seconds to emulsify, then pour the sauce into a small jug or dish to stop cooking.
- Heat the skillet for searing: Wipe out the pan and return it to high heat. Add 1 tbsp grapeseed oil and let it shimmer.
- Season scallops: Lightly season both sides of scallops with salt and pepper. Make sure scallops are very dry before seasoning to get a good sear.
- Sear scallops: Place scallops in the pan in a clockwise pattern without overcrowding. Let them cook undisturbed 1–2 minutes until a deep golden crust forms.
- Flip scallops: Turn each scallop over starting with the first one you added and move clockwise. Reduce heat to low and cook 1 more minute for a tender, slightly translucent center. (Cook a little longer if you prefer fully opaque.)
- Plate: Transfer scallops to the serving plate over wakame mayo. Pour the yuzu-garlic butter over them, then add a couple drops of toasted sesame oil to each scallop. Finish with toasted sesame seeds and chives. Serve immediately.
Best ways to enjoy it
Serve warm and fresh so you keep the contrast of textures: crisp sear, silky butter, cool mayo. Pairing ideas:
- Steamed jasmine rice or a small bowl of warm sushi rice for soaking up the sauce.
- A light cucumber salad or daikon ribbons to cut the richness.
- Drinks: chilled dry sake, a citrusy Riesling, or a crisp Champagne.
For a garlic-forward mains pairing, try this when serving with cheesy garlic chicken wraps as a hearty companion to the scallop starter.
Plating tip: use small shells or shallow spoons for individual bites at a party, each scallop sitting on a dab of wakame mayo with sauce drizzled on top.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 48 hours. Keep the yuzu-garlic butter and scallops separated if possible.
- Reheating: Reheat gently — place scallops in a warm (not hot) oven (about 250°F / 120°C) for 5–8 minutes or quickly warm them in a hot pan for 20–30 seconds per side. Reheat butter sauce separately over low heat and whisk to re-emulsify.
- Freezing: Cooked scallops don’t freeze well (they can become rubbery). Freeze raw, properly wrapped scallops if needed, thaw in the refrigerator before cooking.
- Food safety: Consume refrigerated leftovers within 48 hours. Do not refreeze cooked scallops.
Pro chef tips
- Dry is destiny: Pat scallops completely dry — moisture is the enemy of a golden sear.
- High heat, short time: Use a hot pan and quick cook to maintain a tender center. Overcooking is the most common mistake.
- Don’t crowd the pan: Sear in batches if needed. Crowding causes steaming and prevents crusting.
- Finish the sauce off the heat: Add acidic elements (yuzu) off the direct heat to preserve brightness and avoid splitting the butter.
- Test one: If you’re unsure about timings on your stovetop, cook one scallop first as a test.
Creative twists
- Miso butter: Stir 1 tsp white miso into the melted butter for extra umami.
- Bacon crunch: Top scallops with a small crumble of crispy pancetta or bacon for smoky contrast.
- Vegan version: Sear king oyster mushroom rounds instead of scallops and use vegan butter with a yuzu-soy reduction.
- Citrus swap: Use lime or lemon in place of yuzu for easier availability.
- Heat: Add a tiny pinch of shichimi togarashi or chili flakes for a spicy finish.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: About 20–25 minutes total with prep and cooking. Rehydrating wakame is the longest passive step (2–3 minutes).
Q: Can I use frozen scallops?
A: Yes. Thaw them overnight in the refrigerator, then pat very dry before seasoning and searing.
Q: Is yuzu essential? What can I substitute?
A: Yuzu gives a unique floral-citrus note, but lemon plus a teaspoon of rice vinegar approximates the brightness if yuzu is unavailable.
Q: Can I make components ahead?
A: Yes — make the wakame mayo and yuzu-garlic butter up to a day ahead and gently rewarm the butter sauce before serving. Keep scallops raw and only sear at serving time for best texture.
Q: How can I tell scallops are done?
A: They should have a deep golden crust and be slightly translucent in the center. The texture should be springy, not rubbery — about 2–3 minutes per side depending on size.
Q: Are scallops safe to eat slightly undercooked?
A: Many prefer them just slightly translucent inside; ensure they come from a reputable source and have been properly handled and refrigerated. If you’re pregnant or immunocompromised, cook until opaque.
Final thoughts
This recipe dresses humble scallops in bright, layered flavors — a quick, impressive dish that rewards attention to heat and timing. Try it for your next special meal and leave a note about your favorite variation.
Seared Scallops with Yuzu Garlic Butter
Ingredients
Method
- Rehydrate wakame: Place wakame flakes in a small bowl and pour boiling water over them. Let sit for 2–3 minutes, drain, and squeeze out excess water. Chop if flakes are large.
- Make wakame mayonnaise: Combine rehydrated wakame with Japanese mayonnaise in a bowl. Spoon small smears or dollops onto serving plates.
- Prepare yuzu garlic butter: Heat a large pan over high heat and add butter. Once melted, add minced garlic and cook for 1–2 minutes until fragrant and lightly golden. Then add white dashi and yuzu juice, swirl for 30 seconds, and pour into a small jug to stop cooking.
- Heat the skillet for searing: Wipe out the pan and return to high heat. Add grapeseed oil and let shimmer.
- Season scallops: Lightly season both sides of the scallops with salt and pepper. Ensure they are very dry.
- Sear scallops: Place scallops in the pan without overcrowding. Cook undisturbed for 1–2 minutes until a golden crust forms.
- Flip scallops: Turn each scallop over and reduce heat to low. Cook for 1 more minute for a tender center.
- Transfer scallops to serving plates over wakame mayo. Pour yuzu-garlic butter over them, add drops of toasted sesame oil, and finish with toasted sesame seeds and chives. Serve immediately.