Teppanyaki Scallops with Sake Butter and Scallions

Steps

1. Step 1

   Pull the small rectangular side muscle off each scallop if it's still attached. Lay the scallops on a plate lined with paper towels, cover with more paper towels, and press gently. Let them sit 5 minutes to dry — this is what gives you a golden crust instead of steam.

   5 min, hands-off

   • 1 1/2 lb dry sea scallops (about 16-20)
2. Step 2

   Measure out the sake, soy sauce, mirin, butter, lemon juice and scallions and set them next to the stove. Once the scallops go in, everything moves fast.

   3 min

   • 1/4 cup sake
   • 1 tbsp soy sauce
   • 1 tsp mirin
   • 3 tbsp unsalted butter
   • 2 tsp fresh lemon juice
   • 3 scallions
3. Step 3

   Season the scallops on both sides with salt and pepper. Heat a large stainless or cast-iron skillet over medium-high until very hot, about 2 minutes, then add the oil and swirl — it should shimmer and just barely wisp smoke.

   3 min

   • kosher salt
   • freshly ground black pepper
   • 1 tbsp neutral oil (grapeseed or canola)
4. Step 4

   Place the scallops in the pan flat side down, leaving at least an inch between them (work in two batches if your pan is crowded). Don't move them. Sear 2 minutes, until the bottom is deep golden brown, then flip and sear 1 to 1 1/2 minutes more. They should feel just firm with a slightly springy center. Move them to a plate.

   4 min

   • 1 1/2 lb dry sea scallops (about 16-20)
5. Step 5

   Take the pan off the heat for a moment and pour in the sake, soy sauce and mirin. Return to medium heat and scrape up the browned bits with a wooden spoon. Simmer until the liquid reduces by about half, 1 minute.

   1 min

   • 1/4 cup sake
   • 1 tbsp soy sauce
   • 1 tsp mirin
6. Step 6

   Turn the heat to low and add the cold butter a piece at a time, swirling the pan constantly until the sauce is glossy and slightly thickened. Stir in the lemon juice and taste — add a pinch of salt only if it needs it, since the soy is already salty.

   2 min

   • 3 tbsp unsalted butter
   • 2 tsp fresh lemon juice
7. Step 7

   Return the scallops and any juices to the pan, turning them once to coat. Spoon the sauce over, scatter the scallions on top and serve right away with lemon wedges.

   1 min

   • 1 1/2 lb dry sea scallops (about 16-20)
   • 3 scallions
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026