Seared Scallops with Yuzu Kosho Butter and Crispy Sage

Delicate seared scallops topped with a fragrant yuzu kosho butter and crispy sage leaves. A perfect appetizer or light starter.

Prep Time

10 minutes

Total Time

20 minutes

Calories

295 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.35/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Dessert•Appetiser

Cuisine:

Italian•Japanese

Main Ingredient:

Seafood•Pasta

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1poundSea Scallops(Pat completely dry with paper towels before searing.)

£14.00

4tablespoonsUnsalted Butter(Divided)

£0.60

1teaspoonYuzu Kosho(Adjust to taste. Can substitute with lemon zest and a pinch of red pepper flakes if unavailable.)

£1.50

12Fresh Sage Leaves(Small to medium size)

£0.50

1tablespoonOlive Oil

£0.15

to tasteSalt

£0.60

to tasteBlack Pepper

1teaspoonLemon Juice(Optional, for extra brightness)

£0.05

Total Cost

£17.40

£4.35 per serving

Instructions

1.
Pat the scallops completely dry with paper towels. Season generously with salt and pepper.
2.
In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Add the sage leaves and cook until crispy, about 2-3 minutes. Be careful not to burn them. Remove the sage leaves with a slotted spoon and set aside on paper towels to drain. Reserve the sage-infused butter.
3.
In a large skillet or frying pan, heat the olive oil and the remaining 2 tablespoons of butter over medium-high heat until the butter is melted and the pan is hot. Add the scallops in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches.
4.
Sear the scallops for 2-3 minutes per side, until golden brown and cooked through. They should be opaque and firm to the touch. Don't overcook!
5.
Remove the scallops from the pan and place them on a plate.
6.
Add the reserved sage-infused butter to the skillet. Stir in the yuzu kosho and lemon juice (if using). Heat briefly until the butter is melted and the sauce is combined.
7.
Spoon the yuzu kosho butter over the seared scallops. Garnish with the crispy sage leaves. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (125g)

295 kcal / 1234 kJ

Carbs

1% of RDA

Fat

19g

27% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

0 g

Sodium

550 mg

24% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

Make sure the scallops are very dry before searing to achieve a good crust.

Don't overcrowd the pan when searing the scallops, as this will lower the pan temperature and prevent them from browning properly.

Be careful not to overcook the scallops, as they will become rubbery.

Cooking Equipment

Large Skillet or Frying Pan

Small Saucepan

Paper Towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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"Pairs perfectly with this starter"

Dessert

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Seared Scallops with Yuzu Kosho Butter and Crispy Sage

Ingredients

Instructions