Seared scallops topped with wasabi mayo are a two-ingredient flourish away from restaurant luxury. Eight large sea scallops get a hard, buttery sear for ninety seconds a side, then a cool dab of wasabi-spiked mayo and pickled ginger. It is fast, dramatic, and very low carb.
Ingredients for Seared Scallops with Wasabi Mayo
- 1 tsp (0.17 oz / 5g) wasabi paste
- 1 tsp (0.17 fl oz / 5ml) water
- 1 tbsp (0.5 oz / 14g) unsalted butter
- 2 tbsp (1 oz / 28g) mayonnaise
- 2 slices (0.1 oz / 3g) pickled ginger, finely chopped
- 8 large sea scallops (approx. 8 oz / 225g total)
- 0.1 tsp (0.01 oz / 0.2g) black pepper
- 1 tbsp (0.1 oz / 3g) fresh chives, chopped
- 0.1 tsp (0.02 oz / 0.6g) sea salt
Step-by-Step Guide to Cooking Seared Scallops with Wasabi Mayo
- Combine the 1 tsp (0.17 oz / 5g) wasabi paste, 1 tsp (0.17 fl oz / 5ml) water, and 2 tbsp (1 oz / 28g) mayonnaise in a small bowl, mixing well until completely smooth and incorporated.
- Use a paper towel to thoroughly pat the 8 large sea scallops (8 oz / 225g) dry on all sides, as removing excess moisture ensures a perfect crust, then season them evenly with 0.1 tsp (0.02 oz / 0.6g) sea salt and 0.1 tsp (0.01 oz / 0.2g) black pepper.
- Heat the 1 tbsp (0.5 oz / 14g) butter in a large skillet over medium-high heat until it begins to brown and smell nutty.
- Add the seasoned scallops to the hot skillet, ensuring they do not touch, and sear for exactly 1.5 minutes on each side until a deeply caramelized, golden-brown crust forms.
- Remove the skillet from the heat and immediately transfer the scallops to two serving plates, allocating 4 scallops per plate.
- Top each freshly seared scallop with a generous dollop of the prepared wasabi mayo mixture.
- Finalize your Seared Scallops with Wasabi Mayo by garnishing evenly with the chopped 2 slices (0.1 oz / 3g) pickled ginger and 1 tbsp (0.1 oz / 3g) chopped fresh chives, serving immediately while warm.
Nutritional Information (Per Serving)
- Calories: 281 kcal
- Carbohydrates: 5.2 g (0.18 oz)
- Protein: 23.4 g (0.83 oz)
- Fat: 17.1 g (0.6 oz)
Pro Tips for the Best Seared Scallops with Wasabi Mayo
- Dry is Key to a Good Sear: Scallops hold a lot of moisture. To get that restaurant-quality, golden-brown crust, you must pat them completely dry with paper towels before seasoning. If they are wet, they will steam instead of sear.
- Wait for a Screaming Hot Pan: Do not add the scallops until your skillet is very hot and the butter has just started to brown. If the pan isn't hot enough, the scallops will overcook on the inside before forming a crust on the outside.
- Do Not Disturb: Once you place the scallops in the pan, leave them alone. Resist the urge to peek or move them around. Letting them sit undisturbed for the full 1.5 minutes ensures the Maillard reaction occurs, creating that beautiful caramelization.
- Upgrade Your Mayo: For an elevated, authentic flavor profile, swap standard mayonnaise for Japanese Kewpie mayo. It is made with only egg yolks and a touch of rice vinegar, making the wasabi mayo topping much richer and smoother.
Frequently Asked Questions (FAQ)
Can I use frozen scallops for Seared Scallops with Wasabi Mayo? Yes, you can absolutely use frozen scallops. The secret is to let them thaw completely overnight in the refrigerator. Before cooking, drain any excess liquid and pat them extra dry with paper towels to ensure they sear properly.
What is the best type of pan for searing scallops? To achieve a perfect sear, use a heavy-bottomed stainless steel or cast-iron skillet. These materials retain and distribute heat beautifully, which is essential for developing a deeply caramelized crust on your seafood without overcooking the delicate center.
How do I know when my scallops are perfectly cooked? Perfectly cooked scallops will have a firm, golden-brown crust on the top and bottom but will yield slightly to gentle pressure in the center. They should be opaque on the outside but still slightly translucent and incredibly tender on the inside.
Is wasabi mayo very spicy? The spice level of the wasabi mayo is highly customizable. Using 1 teaspoon (5 ml / 0.2 fl oz) of wasabi paste per 2 tablespoons (30 ml / 1 fl oz) of mayonnaise creates a balanced, mild kick that enhances the sweet flavor of the sea scallops without overpowering them. If you prefer more heat, simply increase the wasabi in small increments.
Pro Tips
- Pat the scallops bone-dry on every side before seasoning; wet scallops steam instead of sear and you will never get that golden crust.
- Wait until the butter is just browning and the pan is screaming hot before the scallops go in — anything less and they overcook inside before the crust forms.
- Once they are in the pan, do not move them. The full 1.5 minutes undisturbed is what triggers the browning.
- Japanese Kewpie mayo makes the wasabi topping noticeably richer than standard mayo, and it is still keto with only 5.2g of carbs in the whole dish.
- Serve immediately — scallops wait for no one, and the wasabi mayo is best while the crust is still crisp.
Frequently Asked Questions
Can I make the wasabi mayo in advance?
Yes — mix the wasabi paste, water, and mayo and refrigerate it up to 3 days ahead. Bring it to cool room temperature before topping the warm scallops.
How do I know the scallops are done?
About 1.5 minutes per side over high heat gives a caramelized crust and a just-opaque center. They continue cooking off the heat, so plate them right away.
Are seared scallops with wasabi mayo keto?
Yes — each serving has 5.2g of carbs, 17.1g of fat, and 23.4g of protein, which fits a keto day easily.
Can I use frozen scallops?
You can, provided they are thawed fully and patted extremely dry. Any surface ice water will sabotage the sear.
Recipe card below.
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Ingredients
Method
- Combine the 1 tsp (0. 17 oz / 5g) wasabi paste, 1 tsp (0. 17 fl oz / 5ml) water, and 2 tbsp (1 oz / 28g) mayonnaise in a small bowl, mixing well until completely smooth and incorporated.
- Heat the 1 tbsp (0. 5 oz / 14g) butter in a large skillet over medium-high heat until it begins to brown and smell nutty.
- Add the seasoned scallops to the hot skillet, ensuring they do not touch, and sear for exactly 1. 5 minutes on each side until a deeply caramelized, golden-brown crust forms.
- Remove the skillet from the heat and immediately transfer the scallops to two serving plates, allocating 4 scallops per plate.
- Top each freshly seared scallop with a generous dollop of the prepared wasabi mayo mixture.
- Dry is Key to a Good Sear: Scallops hold a lot of moisture. To get that restaurant-quality, golden-brown crust, you must pat them completely dry with paper towels before seasoning. If they are wet, they will steam instead of sear.
- Do Not Disturb: Once you place the scallops in the pan, leave them alone. Resist the urge to peek or move them around.
- Letting them sit undisturbed for the full 1. 5 minutes ensures the Maillard reaction occurs, creating that beautiful caramelization.
