Scallop Butter Saute: A Simple Yet Luxurious Recipe

Scallop butter saute is a beloved dish where the richness of browned butter meets the sweet, oceanic flavor of hotate. It feels like something you would only eat at a Japanese izakaya or restaurant, but it is genuinely easy to make at home. Frozen scallops are available in Ho Chi Minh City, making this a perfect weekend treat or special-occasion side.

Basic Scallop Butter Saute Recipe

Ingredients (serves 2) Scallops (hotate): 6 to 8 pieces (frozen or fresh) · Butter: 15g · Soy sauce: 1 tbsp · Salt and pepper: a pinch · Lemon: 1/4 (optional)

Prep For frozen scallops, thaw overnight in the refrigerator. In a hurry? Seal them in a zip bag and run cold water over them. After thawing, pat dry thoroughly with paper towels. Surface moisture causes the oil to spit and prevents a proper sear.

Step 1: Heat the pan on high Get the pan very hot, then add half the butter (about 7 to 8g). When the butter melts and the foam subsides, you are ready. Step 2: Place the scallops Arrange the scallops with space between them. Crowding causes steam and prevents browning. Leave them undisturbed for 1 to 2 minutes. Step 3: Flip When a golden crust has formed on the bottom, flip. Sear the other side for another 1 to 2 minutes. Remove from heat when the center is still slightly translucent; residual heat will finish the job perfectly. Step 4: Finish Add the remaining butter and soy sauce. Swirl the pan gently to coat the scallops in the glossy sauce. Plate and squeeze lemon over the top if you like.

Key Techniques for a Perfect Sear

High heat, short time Overcooked scallops turn rubbery and lose their sweetness. A hot pan sears the outside fast and keeps the center rare to medium-rare — the ideal texture. Remove all surface moisture Any water left on the scallop drops the pan temperature, turning a sear into a steam. Paper towels are your best tool here. Don't touch until it's time to flip Once the scallops are in the pan, leave them alone. Moving them around causes uneven browning and prevents the crust from forming.

Variations

Garlic butter scallops Gently fry minced garlic in the butter before adding the scallops. The garlic perfumes the butter beautifully and makes this an irresistible drinking snack. Scallop butter soy pasta Toss the seared scallops with cooked pasta and scrape every drop of the butter-soy pan sauce over it for a deeply savory, restaurant-quality plate.

Frequently Asked Questions

Q1. Can I use frozen scallops? Absolutely. The keys are slow thawing in the fridge and thorough drying before cooking. Rapid thawing causes moisture and flavor to leak out. Q2. How do I know when they are done? One to two minutes per side is a reliable guide. Pull them off the heat when the center is still slightly translucent; the residual heat brings them to an ideal medium. Fully white scallops are usually overcooked. Q3. Can I use olive oil instead of butter? You can, but the butter-soy combination is what gives this dish its distinctly Japanese character. A 50/50 mix of butter and olive oil keeps the butter from burning while preserving the flavor. Q4. Where can I find scallops in HCMC? Order frozen scallop adductors through the Farmi app. Cold-chain delivery ensures freshness from our storage to your kitchen.

Order Scallops on Farmi

Farmi stocks frozen scallops and a range of other seafood. Butter, soy sauce, and other Japanese pantry staples are available in the same order so you can get everything you need in one go.

Download the Farmi app and make scallop butter saute at home tonight.

Note: This article and some images were created with AI assistance and reviewed by our editorial team before publication.