Ingredients checklist
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Seared Scallops With Yuzu Koshu Butter

25 minutes
25 minutes

The ultimate dinner party appetiser… caramelised, golden, pan seared scallops drizzled with a decadent yuzu koshu butter, topped with garlic wasabi aioli, sprinkled with Japanese 7 spice and garnished with edible garlic chive flowers.

Yuzu koshu is a Japanese condiment that comes in the form of a paste, made from fresh chiles, salt and the zest and juice of yuzu, a citrus fruit.  The tangy spicy paste beautifully brings out the sweetness of these plump and juicy scallops.

Both the yuzu koshu and Japanese Seven Spice are incredible ingredients to have in your pantry to elevate dishes to another level, both available from Amazon.

  1. Combine butter, mirin, yuzu koshu, seven spice and garlic chives in a bowl with a fork and mix well
  2. Transfer the flavored butter to a piece of parchment paper or plastic wrap, form it into a log and wrap it well
  3. Refrigerate for a couple of hours
  4. Mix the garlic aioli and wasabi, set aside
  5. Preheat a frying pan over high heat with a tbsp of olive oil
  6. Pat the scallops dry with kitchen paper, season with salt and pepper
  7. Add the scallops to the pan flat side down and cook until golden, about 2-3 minutes
  8. Don’t move the scallops around in the pan as this will stop them for getting that perfect crust
  9. Turn the scallops over and cook them for a further 1-2 minutes
  10. Cut 3-4 discs of the yuzu koshu butter from the chilled log and add this to the pan
  11. Baste the scallops with the butter then remove them from the pan
  12. Place the scallops on a serving platter and drizzle with the remaining butter from the pan
  13. Pierce with mini skewers, dot with garlic aioli, sprinkle with Japanese Seven Spice powder and garnish with edible garlic chive flowers