Seared Hokkaido Scallops

The first time I plated seared Hokkaido Scallops I remember the morning light on the counter and the hush of my kitchen as I peeled the scallops from their paper and patted them dry. It felt like setting a small stage: warm golden crusts, a vivid green pea purée, and a single lemon wedge catching the light. That quiet moment of simple plating is why I come back to this dish when I want something elegant but uncomplicated.

Why You’ll Love It

This recipe gives you a restaurant polish with everyday ease. The short cook time makes it perfect for weeknight dinners or finishing a special meal without fuss. Hokkaido scallops sear up with a caramelized edge and tender interior that pairs beautifully with a bright pea purée and a flash of brown butter. Make it when you want to impress with minimal effort or when you crave a clean, refined plate that photographs beautifully.

Serves 4
Prep Time: 15 minutes |
Cook Time: 6 minutes |
Total Time: 21 minutes

Ingredients

• 12 large Hokkaido scallops, patted very dry
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup frozen peas, thawed
• 2 tablespoons heavy cream
• 1 teaspoon lemon zest
• 1 lemon, cut into wedges
• 1/4 cup microgreens or fresh pea shoots for garnish
• Optional 1 tablespoon chopped fresh parsley for finishing

Instructions

1. Remove any side muscle from scallops and pat them very dry with paper towels. Season both sides lightly with half the salt and all the pepper. Let rest at room temperature for 5 minutes while you make the purée.
2. For the pea purée combine thawed peas, heavy cream, lemon zest and remaining salt in a blender. Blend until very smooth. Taste and adjust salt and lemon. Keep warm or chill briefly and return to room temperature before plating.
3. Heat a large stainless steel or cast iron skillet over medium high heat until very hot. Add olive oil and swirl to coat.
4. Add scallops to the pan spaced apart. Sear without moving for 1 1/2 to 2 minutes until a deep golden crust forms. Flip and sear 1 to 1 1/2 minutes more until just cooked through. Remove scallops to a plate.
5. Reduce heat to medium and add butter to the skillet. Cook the butter until it turns amber and gives off a nutty aroma, swirling the pan to distribute the browned bits.
6. Return scallops briefly to the pan for 10 to 15 seconds to warm and coat in browned butter, then remove.
7. To plate, spread a smooth swipe of pea purée across each plate. Arrange three scallops per plate on top of the purée. Drizzle browned butter over the scallops, add a lemon wedge and scatter microgreens and parsley.

Tips & Tricks

• Pat scallops completely dry to ensure a deep golden crust rather than steaming in the pan.
• Let the pan get properly hot before adding scallops so they release easily and form a good sear.
• Do not crowd the skillet. Work in batches if needed so each scallop gets direct heat.
• Use a light swipe of the purée rather than a puddle to keep the plate looking modern and balanced for photos.
• Keep searing times short; Hokkaido scallops are thick and overcooking quickly ruins the texture.
• If scallops vary in size adjust cook time slightly and remove the larger ones first once done.

Serving Ideas

• Serve as an elegant starter for a dinner party on small plates with microgreens and a lemon wedge.
• Pair with a light arugula salad and crusty bread for a simple weeknight main course.
• Arrange on a long platter over a smear of purée for a refined appetizer at a holiday gathering.
• Plate with buttered new potatoes and wilted spinach for a cozy, restaurant style weeknight meal.
• Offer as part of a seafood tasting menu alongside a chilled shellfish course.

Frequently Asked Questions

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Yield: 4

Seared Hokkaido Scallops

Print

Hokkaido scallops sear up with a caramelized edge and tender interior that pairs beautifully with a bright pea purée and a flash of brown butter. 

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 6 minutes

Ingredients

• 12 large Hokkaido scallops, patted very dry
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup frozen peas, thawed
• 2 tablespoons heavy cream
• 1 teaspoon lemon zest
• 1 lemon, cut into wedges
• 1/4 cup microgreens or fresh pea shoots for garnish
• Optional 1 tablespoon chopped fresh parsley for finishing

Instructions

1. Remove any side muscle from scallops and pat them very dry with paper towels. Season both sides lightly with half the salt and all the pepper. Let rest at room temperature for 5 minutes while you make the purée.
2. For the pea purée combine thawed peas, heavy cream, lemon zest and remaining salt in a blender. Blend until very smooth. Taste and adjust salt and lemon. Keep warm or chill briefly and return to room temperature before plating.
3. Heat a large stainless steel or cast iron skillet over medium high heat until very hot. Add olive oil and swirl to coat.
4. Add scallops to the pan spaced apart. Sear without moving for 1 1/2 to 2 minutes until a deep golden crust forms. Flip and sear 1 to 1 1/2 minutes more until just cooked through. Remove scallops to a plate.
5. Reduce heat to medium and add butter to the skillet. Cook the butter until it turns amber and gives off a nutty aroma, swirling the pan to distribute the browned bits.
6. Return scallops briefly to the pan for 10 to 15 seconds to warm and coat in browned butter, then remove.
7. To plate, spread a smooth swipe of pea purée across each plate. Arrange three scallops per plate on top of the purée. Drizzle browned butter over the scallops, add a lemon wedge and scatter microgreens and parsley.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 244Total Fat 16gSaturated Fat 6gUnsaturated Fat 10gCholesterol 38mgSodium 862mgCarbohydrates 15gFiber 4gSugar 4gProtein 12g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Conclusion

This plate is about restraint and texture a few golden scallops, a vivid green purée and a bright squeeze of lemon that together feel deliberate and effortless. The technique is simple but the result reads as special, and it photographs beautifully if you like to share your meals. Trust the quick sear, prioritize dryness and heat, and feel free to adjust small elements like herbs or a smoky garnish to make it your own. These seared Hokkaido scallops are an approachable way to bring a little restaurant finesse to your kitchen.