• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Blog

    Seared Scallops with Sake Butter Sauce

    August 7, 2019 By Sara McCleary Updated March 16, 2022 - This post may contain affiliate links

    Jump to Recipe

    Perfectly seared scallops with sake butter sauce.  A simple hors d'oeuvres recipe that is also very stylish. Perfect for your next cocktail party or celebration.

    I do love a perfectly seared scallop.  One that is golden brown, top and bottom, but is just cooked through.  Delicate to bite, not tough and chewy. In the pan for too long will always result in something that closely resembles rubber.  It is a fine balancing act to get that golden sear without killing these delicate marine bivalves with overcooking.

    a single seared scallop with sake butter sauce on the shell
    seared scallops with sake butter sauce on a large white plate

    This recipe is an ode to my love of Japanese ingredients.  Once cooked the scallops are tossed through a lip smacking sake butter sauce.   Though there is also a hint of Chinese in this dish with the additional garnish of  green onion (scallion) and ginger.

    Recipe Hazard Zones

    The major hazard you will have with this recipe is overcooking your scallops.  The last thing you want is guests playing ping pong with the hors d’oeuvres. 

    seared scallops with sake butter sauce on a large white plate

    Don't overcrowd the pan, make sure there is plenty of space between the scallops so they sear and don't sweat.  By only cooking a few at a time it is easier to judge how they are cooking and get them off the pan quickly when done.

    Equipment for this recipe

    A heavy based non stick fry pan is a must.  You will still use a little oil when searing the scallops, but you will be safe from them sticking to your pan.

    Special Ingredients for this Recipe

    Scallops are the hero of this dish.  They can also be expensive when buying on the half shell.  If you are on a budget or catering to a large crowd buy them off the shell. 

    half eaten seared scallops with sake butter sauce on a large white plate

    When it comes around to plating and serving your guests, think outside the box.  Use spoons or some other small vessel that will also hold the seared scallops along with a little of the sake butter sauce.

    What to do with any leftovers

    This dish is one to serve to your guests straight away.  Unfortunately, they won't taste as delicious once they are cold.  Try to avoid leftovers. 

    Generally, I allow two scallops per person if they are being served with other hors d'oeuvres.  If they are being served as a starter (entree) at a dinner party I like to serve five to six, depending on their size.

    However they are served these seared scallops with sake butter sauce are a total crowd pleaser.  They tick the box on both taste and presentation.

    Don't forget if you do make this scallop recipe to tag me on Instagram, Twitter (@bellyrumbles #bellyrumbles) so I can drool over your seared scallop pics.

    Sara xxx

    Other Seafood Hors d'oeuvres

    Chilled cucumber soup shots with spicy crab - perfect summer entertaining
    Chilled corn soup with crab and gin pickled tomatoes - a little sassy and one for gin lovers
    Seared scallops, blood limes & hazelnut brown butter - another tasty seared scallop recipe
    Fried prawn dumplings, water chestnuts & Ginger - one for the dumpling addicts out there
    Smoked trout on potato rosti - a mouthful of amazing
    Prawn toast with corn & black sesame - twisted prawn toast at its best
    Spiced prawn pappadams - mini pappadams filled with spicy prawn

    Please also check out our complete selection of hors d'oeuvres recipes

    a single seared scallop with sake butter sauce on the shell

    Seared Scallops with sake butter sauce

    Recipe Author: Sara McCleary
    Perfectly seared scallops with sake butter sauce.  A simple hors d'oeuvres recipe that is also very stylish. Perfect for your next cocktail party or celebration.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Canapés &amp, Snacks
    Cuisine Belly Rumbles Original, Japanese
    Servings 6 people
    Calories 114 kcal

    Special Equipment

    • heavy based non stick fry pan

    Ingredients

    • 12 scallops on the half shell
    • ½ tablespoon vegetable oil
    • ½ tablespoon sesame oil
    • 40 grams unsalted butter
    • 60 ml (¼ cup) sake
    • 1 ½ tablespoons soy sauce
    • 1 tablespoon mirin
    • 2 teaspoons caster sugar super fine sugar
    • ¼ teaspoon grated ginger
    • ginger and spring onions shallots, finely sliced to garnish

    Instructions
     

    • Remove scallops from their shells and rinse gently to remove any grit or shell. Rinse scallop shells and dry in preparation for serving.
    • In a heavy base non stick fry pan heat vegetable and sesame oil. Get the pan as hot as you can and add six of the scallops. Sear one side until browned and then quickly turn them over and sear the other side. Remove immediately from pan and leave to rest on kitchen towel. Repeat with the remaining scallops.
    • Wipe any excess oil from the pan, and return to the stove on a low heat.
    • Place butter, sake, soy sauce, mirin, caster sugar and grated ginger in the pan. Cook over a low heat until butter has melted and sugar has dissolved.
    • Then increase the heat and reduce sauce until slightly thickened.
    • Remove pan from heat and add all the scallops back to the pan and toss them through quickly but until well coated.
    • Place some finely sliced ginger and spring onions on each scallop shell and then top with the glazed scallop. Drizzle more sauce over the scallops and serve immediately.

    Notes

    Don't Overcook the Scallops!
    The major hazard you will have with this recipe is overcooking your scallops.  The last thing you want is guests playing ping pong with the hors d’oeuvres.  Don't overcrowd the pan, make sure there is plenty of space between the scallops so they sear and don't sweat.  By only cooking a few at a time it is easier to judge how they are cooking and get them off the pan quickly when done.
    Use a Heavy Based Skillet
    A heavy based non stick  pan is a must.  You will still use a little oil when searing the scallops, but you will be safe from them sticking to your pan.
    All about the Scallops
    Scallops are the hero of this dish.  They can also be expensive when buying on the half shell.  If you are on a budget or catering to a large crowd buy them off the shell.  When it comes around to plating and serving your guests, think outside the box.  Use spoons or some other small vessel that will also hold the seared scallops along with a little of the sake butter sauce.

    Nutrition

    Calories: 114kcalCarbohydrates: 4gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 392mgPotassium: 71mgSugar: 2gVitamin A: 167IUCalcium: 2mgIron: 1mg
    Keyword how to cook scallops, perfect seared scallops, sake butter sauce
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    seared scallops with sake butter sauce on a large white plate with the title of the recipe written above
    « Bangalay Dining - planting its roots in the Shoalhaven Heads
    Long Va Tea House Macao »

    Reader Interactions

    Comments

    1. Niki Bignell

      April 18, 2020 at 4:15 pm

      5 stars
      So delicious. Thank you.

      Reply
      • Sara McCleary

        April 20, 2020 at 4:45 pm

        Hi Niki, so glad that you enjoyed them!

        Reply
    2. Loxie

      January 13, 2020 at 11:40 pm

      5 stars
      We seared the scallops on the BBQ. Didn't serve them in the shell, we put them on a plate and drizzled the dressing over the top. Worked out really well, and very tasty.

      Reply
    3. Lucy

      January 13, 2020 at 11:38 pm

      5 stars
      I had a party for NYE and made these to go with champagne. Everyone loved them, thank you.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook

    © Sara McCleary and Belly Rumbles® 2009-2023

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    234 shares