Seared Scallops with Yuzu Garlic Butter is a sophisticated dish that highlights the delicate sweetness of fresh scallops, perfectly seared to achieve a golden crust while remaining tender and juicy inside. The scallops are complemented by a vibrant yuzu garlic butter sauce, which adds a zesty citrus note and a rich, savory depth. This dish is not only visually stunning but also offers a delightful balance of flavors, making it an ideal choice for a special occasion or an elegant dinner at home.
Ingredients
For the Seared Scallops:
- 1 pound large sea scallops (about 12-16 scallops)
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil (or clarified butter)
- 1 tablespoon unsalted butter (for finishing)
For the Yuzu Garlic Butter:
- 1/2 cup unsalted butter (1 stick), softened
- 2 tablespoons yuzu juice (or substitute with lemon juice if unavailable)
- 2 cloves garlic, minced
- 1 teaspoon yuzu zest (or lemon zest)
- 1 tablespoon fresh chives, finely chopped
- Salt to taste
For Garnish:
- Microgreens or fresh herbs (such as chervil or parsley)
- Lemon wedges (optional)
Directions
1. Prepare the Yuzu Garlic Butter:
- In a small bowl, combine the softened butter, yuzu juice, minced garlic, yuzu zest, and chopped chives. Mix well until all ingredients are fully incorporated.
- Season with salt to taste. Set aside at room temperature to allow the flavors to meld.
2. Prepare the Scallops:
- Pat the scallops dry with paper towels to remove excess moisture. This step is crucial for achieving a good sear.
- Season both sides of the scallops generously with salt and freshly ground black pepper.
3. Sear the Scallops:
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully add the scallops to the skillet, making sure not to overcrowd the pan. Sear the scallops for about 2-3 minutes on one side without moving them, until a golden crust forms.
- Flip the scallops and add the tablespoon of unsalted butter to the pan. Cook for an additional 1-2 minutes, basting the scallops with the melted butter until they are opaque and cooked through. The internal temperature should reach about 125°F (52°C).
4. Plate the Dish:
- Remove the scallops from the skillet and place them on a serving plate.
- Spoon the yuzu garlic butter over the scallops, allowing it to melt and create a luscious sauce.
5. Garnish and Serve:
- Garnish with microgreens or fresh herbs for a pop of color and freshness.
- Serve immediately with lemon wedges on the side, if desired.
Enjoy this elegant dish as a stunning appetizer or a main course that showcases the exquisite flavors of the sea!
