Seared Scallops with Yuzu Kosho Butter and Crispy Sage

Pat the scallops completely dry with paper towels. Season generously with salt and pepper.

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.

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.

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!

Remove the scallops from the pan and place them on a plate.

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.

Spoon the yuzu kosho butter over the seared scallops. Garnish with the crispy sage leaves. Serve immediately.