Seared Scallops With Yuzu Koshu Butter

by Zarina
Seared Scallops With Yuzu Koshu Butter

The ultimate dinner party appetiser… caramelised, golden, pan-seared scallops drizzled with a decadent yuzu koshu butter, topped with garlic wasabi aioli, sprinkled with Japanese seven spices and garnished with edible garlic chive flowers.

Yuzu koshu is a Japanese condiment that comes in a paste made from fresh chiles, salt and the zest and juice of yuzu, a citrus fruit.  The tangy, spicy paste beautifully brings out the sweetness of these plump and juicy scallops.

The yuzu koshu and Japanese Seven Spice are great ingredients to have in your pantry to elevate dishes to another level, both available from Amazon.

Seared Scallops With Yuzu Koshu Butter

Seared Scallops With Yuzu Koshu Butter

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 9 voted )


  • 250 Salted butter, softened
  • 2 tsp Mirin
  • 4 tsp Yuzu koshu
  • 4 tsp Seven Spice Yuzu Powder or Japanese Seven Spice ‘Togarashi Shichimi.’
  • 2 tbsp Finely chopped garlic chives or spring onions
  • * Makes 1 log of butter to freeze and use multiple times*
  • 16 large scallops
  • Olive oil
  • Sea Salt
  • Freshly ground pepper
  • Garlic Aioli
  • GARNISH: Sprinkle more of Japanese Seven Spice and edible garlic chive flowers


  1. Combine butter, mirin, yuzu koshu, seven spices and garlic chives in a bowl with a fork and mix well
  2. Transfer the flavoured butter to a piece of parchment paper or plastic wrap, form it into a log and wrap it well
  3. Refrigerate for a couple of hours
  4. Mix the garlic aioli and wasabi, set aside
  5. Preheat a frying pan over high heat with a tbsp of olive oil
  6. Pat the scallops dry with kitchen paper, season with salt and pepper
  7. Add the scallops to the pan flat side down and cook until golden, about 2-3 minutes
  8. Please don’t move the scallops around in the pan, as this will stop them from getting that perfect crust
  9. Turn the scallops over and cook them for a further 1-2 minutes
  10. Cut 3-4 discs of the yuzu koshu butter from the chilled log and add this to the pan
  11. Baste the scallops with the butter, then remove them from the pan
  12. Place the scallops on a serving platter and drizzle with the remaining butter from the pan
  13. Pierce with mini skewers, dot with garlic aioli, sprinkle with Japanese Seven Spice powder and garnish with edible garlic chive flowers
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