Japanese cuisine · Fish & Seafood

Hotate Batayaki

Scallops seared in nutty butter, deglazed with sake and soy sauce, and topped with scallions.

Ingredients · for 4 servings

• 12 scallops (shelled)
• 40g butter
• 3 tbsp sake
• 2 tbsp soy sauce
• 1 garlic clove
• 3 scallions
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Pat the scallops thoroughly dry – only very dry scallops develop a crust – and season lightly with salt and pepper.
2. Cut the scallions into fine rings and finely chop the garlic.
3. Let half the butter foam in a pan over high heat, until it turns light brown and smells nutty.
4. Add the scallops with space between them and sear for 1.5–2 minutes per side, until golden brown outside and still translucent in the center.
5. Reduce the heat, add the garlic and remaining butter, deglaze with sake and soy sauce, and swirl for 1 minute until the sauce lightly thickens.
6. Season to taste with lemon juice, sprinkle with scallions and serve immediately with the pan sauce.