Go Back
–+ servings
Seared Scallops Topped with Wasabi Mayo – vegetarian recipe
Stav Kogan

Seared Scallops Topped with Wasabi Mayo

Print Recipe Pin Recipe
Servings: 4 servings
Calories: 281
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 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.
  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove the skillet from the heat and immediately transfer the scallops to two serving plates, allocating 4 scallops per plate.
  5. Top each freshly seared scallop with a generous dollop of the prepared wasabi mayo mixture.
  6. 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.
  7. Do Not Disturb: Once you place the scallops in the pan, leave them alone. Resist the urge to peek or move them around.
  8. Letting them sit undisturbed for the full 1. 5 minutes ensures the Maillard reaction occurs, creating that beautiful caramelization.

Nutrition

Calories: 281kcalCarbohydrates: 5.2gProtein: 23.4gFat: 17.1g

Tried this recipe?

Let us know how it was!