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Seared Scallops with Yuzu Garlic Butter

Seared Scallops with Yuzu Garlic Butter

  • Author: Michael
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Tender seared scallops enhanced with a zesty yuzu garlic butter sauce made from plant-based butter (natural), fresh yuzu juice (natural), and aromatic garlic. This quick and flavorful dish is perfect for any meal, delivering a beautiful golden sear and a rich, creamy citrus sauce that elevates the scallops’ natural sweetness. Ideal as an appetizer or main course, it is versatile, gluten-free, and sure to impress your family and guests.

Ingredients

Scale

Scallops

  • 12 fresh dry scallops
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil

Yuzu Garlic Butter Sauce

  • 3 tablespoons plant-based butter (natural)
  • 2 cloves fresh garlic, minced
  • 2 tablespoons yuzu juice (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1/4 teaspoon natural gelling agent (optional, for sauce richness)

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preparing the Scallops: Rinse the scallops under cold water, then pat completely dry with paper towels to remove surface moisture. Season both sides lightly with salt and pepper for optimal flavor and searing.
  2. Searing the Scallops: Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Place scallops carefully in the pan, leaving space between each. Cook without moving for 2 to 3 minutes until a golden crust forms, then flip and sear the other side for 1 to 2 minutes until scallops are opaque and cooked through.
  3. Making the Yuzu Garlic Butter: Reduce heat to medium-low. Add plant-based butter (natural) and minced garlic to the same pan. Stir gently until the butter melts and garlic becomes fragrant but not browned. Mix in yuzu juice (natural) and vegetarian Worcestershire sauce (natural). If desired, stir in a small amount of natural gelling agent to slightly thicken the sauce and add richness.
  4. Combining and Serving: Return scallops briefly to the pan to coat in the yuzu garlic butter sauce. Plate the scallops, spoon over any remaining sauce, sprinkle with fresh parsley, and serve immediately for the best flavor and presentation.

Notes

  • Use dry scallops for the best searing results and natural sweetness.
  • Do not overcrowd the pan; cook scallops in batches if needed to ensure even searing.
  • Add garlic after searing scallops to prevent burning and bitterness.
  • Use fresh yuzu juice (natural) for the most vibrant citrus flavor.
  • Let scallops rest briefly off heat for an even texture.
  • Store cooked scallops separately from sauce in an airtight container in the refrigerator for up to 2 days.
  • Reheat scallops gently with additional plant-based butter (natural) and yuzu juice (natural) to refresh the sauce without overcooking.
  • Frozen scallops can be used if thawed completely and patted dry.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Searing
  • Cuisine: Fusion

Nutrition

  • Serving Size: 3 scallops
  • Calories: 180
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 18g
  • Cholesterol: 35mg

Keywords: seared scallops, yuzu garlic butter, plant-based butter, quick seafood recipe, gluten free appetizer, citrus seafood

Find it online: https://classicrecipehub.com/seared-scallops-with-yuzu-garlic-butter/