Add a touch of Japanese flair to your meal with our Pan-Seared Scallops in a Rich and Tangy Yuzu Butter Sauce. Seared to golden perfection, our plump, sweet scallops are served in their shells with a luxurious yuzu butter sauce. Yuzu, the Japanese citrus renowned for its vibrant flavour and superfood status, adds a refreshing twist to diver scallops. If yuzu is unavailable, lemon is a good substitute.
Ingredients:
- 6x hand-dived scallops in their shell
- 50g yuzu zest
- 20ml yuzu juice
- 2 spring onions
- 20ml tamari
- 20ml mirin (or white wine)
- 1/2 red chilli
- 250g unsalted butter, softened at room temp
- Sea salt and black pepper to taste
Directions:
1. Prep the sauce by placing the yuzu zest, yuzu juice, spring onion, tamari, mirin and half red chilli in a food processor to pulse. Add the butter cut in cubes, then pulse again until a smoothed mix.
2. Prep the scallops by removing them off their shell, rinsing them in water and patting them dry with kitchen paper. Wash the shell so they're ready for the cooked scallops.
3. In frying pan, heat 2 TBSP of olive to high temperature, then sear the scallops on each side until golden - about 2-3 minutes on each side, giving them a little shake, and reserve them in a plate.
4. Lower the heat to medium, then add the yuzu butter mix to the same pan to let it melt, scrap any bits stuck at the bottom. Gently stir and let the butter emulsify until the sauce has thickened. Season with sea salt and black pepper to taste.
5. Place the scallops on their shell, then spoon some sauce on top and serve with lemon wedges.
6. Enjoy!
