10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce

In a hurry and want to make a delicious dinner? 10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce is your answer. It will take longer to set the table than to make the dinner. It is delicious. We really like Scallops - they are very versatile. We only cook with fresh Scallops, never frozen ones. The Yuzu Kosho makes a perfect sauce, especially when it soaks into the rice. 

10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce

The Global Pantry Cookbook
 
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVES: 2

 
Scott’s kids used to joke that a certain type of home-cooked dish was “restaurant quality,” meaning it duplicated very good fancily plated things served in terribly expensive (for a family of four) New York restaurants. Scallops are the easiest seafood to make this way: Fast sear + simple sauce + nice plating = restaurant quality! Here, the juice of mollusks sweetens the cooking butter, and then the butter is elevated by the ethereal citrus goodness, chile heat, and slight fermented funk of yuzu kosho. Everything is knit together with a bit of rich coconut milk. Serve with an interesting salad, a good white wine, and crusty bread, and save some money by staying in.
 
INGREDIENTS
 
2                teaspoons yuzu kosho
1/3             cup coconut milk (warm the can and shake before opening)
2                tablespoons unsalted butter, at room temperature
1                teaspoon canola oil
8 to 10      large dry scallops (3/4 to 1 pound), depending on size, patted dry
 
 
INSTRUCTIONS
 
1. Mix the yuzu kosho together with 1 tablespoon of coconut milk in a small bowl until you have a slurry, then add the rest of the coconut milk and whisk until thoroughly mixed.

2. Heat the oil in a large skillet over medium-high heat for 30 seconds, then add the butter and swirl until just starting to brown. Add the scallops (keeping space between them) and sear undisturbed for 1 1/2 minutes. Check one scallop: It should be beautifully seared. When it is, flip and cook the scallops for another 1 1/2 minutes without poking them. Put the seared scallops on 2 serving plates and remove the pan from the heat.

3. Add the coconut milk mixture to the pan, where it should bubble. Stir with a silicone spatula until mixed and heated through, 30 seconds to 1 minute. Drizzle the sauce over the plated scallops. Serve immediately.