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Yutan Scallops Recipe

Yutan Scallops Recipe - Recipes From Chef

As the sun dips low in the sky, casting golden hues across the water, I often find myself dreaming of the ocean's treasures. One such treasure, Yutan scallops, have captured my heart and my taste buds.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer
Cuisine: Chinese, Japanese
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons avocado oil or neutral vegetable oil
  • 12 large sea scallops, about 1 ¼ to 1 ½ pounds
  • Fine sea salt and freshly cracked black pepper, to taste
  • 2 teaspoons all-purpose flour optional, see notes
Garlic Basil Butter:
  • 1 1/2 tablespoons unsalted butter
  • 2 garlic cloves, finely minced
  • 1 cup loosely packed fresh basil leaves
  • 1/2 teaspoon teaspoon smoked paprika for a subtle smoky depth
  • 1 teaspoon fresh lemon zest to enhance the citrusy aroma
  • 3-4 thin lemon slices

Method
 

Step 1: Preparing the Scallops
  1. To begin, you’ll want to prepare your scallops. Rinse them gently under cold water, and pat them dry with a paper towel.
    • Tip: Make sure they’re completely dry before cooking. This helps ensure a beautiful sear.
    If you’d like, you can dust them lightly with flour. This isn’t necessary but adds a delightful crispiness when searing. Season them with salt and pepper.
Step 2: Searing the Scallops
  1. Heat the avocado oil in a skillet over medium-high heat. You want the pan hot enough that it will instantly sear the scallops but not so hot that the oil smokes.
    • Note: If you hear a gentle sizzle, you’re on the right track!
    Carefully place the scallops in the pan, making sure not to overcrowd them. This is key for that rich brown crust we desire. Sear them for about 2-3 minutes until they’re golden brown.
Step 3: Flipping the Scallops
  1. Once golden, turn the scallops over and cook for another 2-3 minutes. You want them opaque, firm but tender.
    • Tip: Do not move them around while they cook! Let them do their thing.
    After searing, transfer them to a plate and cover them loosely with aluminum foil to keep warm.
Step 4: Making the Garlic Basil Butter
  1. In the same skillet, lower the heat to medium and add the butter. Let it melt, then toss in the minced garlic. Sauté for about 30 seconds until fragrant.
    • Aromas Alert: The smell at this point is heavenly!
    Next, add your fresh basil and stir until wilted. Sprinkle in the smoked paprika and lemon zest. This mix provides the depth and brightness that beautifully balances the scallops.
Step 5: Serving the Scallops
  1. Time to plate! Place the scallops back in the pan briefly to absorb some of that garlic basil butter. Serve them hot, garnished with thin lemon slices and perhaps an extra sprinkle of basil for good measure.
    • Presentation goes a long way: A pretty plate makes the dish even more appealing.

Notes

  • Choose Quality Scallops: Freshness matters. Look for a slightly sweet aroma, and avoid any that smell fishy.
  • Room Temperature: Let the scallops sit at room temperature for 15 minutes before cooking. This helps with even cooking.
  • High Heat is Key: Ensure your cooking pan is hot to get that beautiful sear.
  • Don't Overcrowd the Pan: Give each scallop some room. Cooking in batches is better than crowding.
  • Use the Residue: Scrape the pan for those delicious brown bits. They add great flavor!