Description

Herb Butter Scallops feature succulent Hokkaido scallops seared to golden perfection and topped with a flavorful miso herb butter. Enhanced by a bright, tangy ponzu sauce and fresh herbs, this elegant seafood dish is perfect for a sophisticated appetizer or main course.

Ingredients

Scale

Scallops

10 Hokkaido scallops (or U-10 scallops)
Salt (to taste)
Neutral oil (for searing)

Miso Herb Butter

8 oz unsalted butter (room temperature)
1 head roasted garlic (cloves removed)
1 bunch flat leaf parsley (finely chopped)
¼ cup chives (finely chopped)
¼ cup chervil (finely chopped)
1 serrano (finely minced)
1 tbsp white miso
2 tsp caper juice
1 tsp champagne vinegar
1 dash nutmeg
1 lemon (zest only)
Salt and pepper (to taste)

Ponzu Sauce

1 shallot (minced)
3 tbsp soy sauce
1 tbsp mirin
2 tbsp rice vinegar
½ tsp sugar
1 pinch bonito flakes

Garnish

Chopped chives
Lemon wedges

Instructions

Dry the Scallops: Place the scallops uncovered on a plate in the refrigerator for 1 to 4 hours to dry the surfaces, which helps achieve a better sear. If necessary, use a hair dryer on the cool setting briefly to remove any surface moisture before cooking.
Make Miso Herb Butter: In a food processor, combine the unsalted butter, roasted garlic cloves, finely chopped parsley, chives, chervil, minced serrano, white miso, caper juice, champagne vinegar, nutmeg, lemon zest, salt, and pepper. Process until smooth and well incorporated. Set aside at room temperature.
Prepare Ponzu Sauce: In a small bowl, mix the minced shallot, soy sauce, mirin, rice vinegar, sugar, and bonito flakes. Stir thoroughly and set aside to meld flavors.
Prep the Scallops: Remove the side muscle from each scallop. Allow the scallops to come to room temperature for about 20 minutes to ensure even cooking. Just before searing, season them lightly with salt.
Prepare the Shells: Spoon or pipe a small amount of the miso herb butter into the center of each scallop shell. Place the shells on a baking sheet with a wire rack and broil on high for 2 to 3 minutes until the butter is melted and bubbly. Remove from the oven and set aside.
Sear the Scallops: Heat a large skillet over high heat for about 3 minutes. Reduce the heat to medium-high, add enough neutral oil to lightly coat the pan, then place the scallops in the skillet without crowding. Sear for about 3 minutes undisturbed until deeply golden on one side. Flip and cook for an additional 1 minute to finish cooking through.
Serve: Warm the ponzu sauce slightly before drizzling it over the seared scallops. Garnish with chopped chives and serve with lemon wedges to squeeze over the dish for added brightness.

Notes

Drying scallops thoroughly helps achieve a perfect sear and prevents steaming.
Remove the side muscle as it can be tough and chewy.
Adjust the level of serrano pepper according to your spice preference.
Broiling the butter in shells adds a lovely presentation and melts the butter perfectly.
Use a neutral oil with a high smoke point such as grapeseed or canola for searing.
If scallop shells are unavailable, small oven-safe ramekins can be used for the broiling step.
Serve immediately after searing for the best texture and flavor.

Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Category: Seafood
Method: Stovetop
Cuisine: Japanese Fusion

Keywords: Herb Butter Scallops, Miso Butter Scallops, Seared Scallops, Ponzu Sauce, Elegant Seafood Appetizer, Japanese-inspired seafood