Ingredients:

  • 12–16 large, dry-packed Sea Scallops (about 450g / 1 lb)
  • 1 tbsp neutral oil (e.g., rice bran, grapeseed, or canola)
  • 2 tbsp unsalted butter, cubed
  • Pinch of flaky sea salt (for pre-seasoning)
  • Black pepper, freshly ground
  • 2 tsp Japanese Pink Salt
  • 1 tsp dried Shiso Flakes
  • 1/2 tsp fresh Yuzu Zest
  • 1/2 tsp white sesame seeds, toasted
  • Pinch of Espelette Pepper or tiny pinch of Chilli Flakes (optional)
  • 1 tbsp fresh lime juice
  • 1 tbsp finely sliced chives or spring onion greens

Instructions:

  1. Prep and Dry the Scallops: Remove the small, tough side muscle from each scallop (if present). Place scallops on a double layer of paper towels and pat them aggressively dry. Lightly season the tops with a small pinch of standard flaky sea salt and black pepper.
  2. Create the Japanese Pink Salt Blend: In a small, dry bowl, gently combine the Japanese Pink Salt, dried Shiso flakes, Yuzu zest, toasted sesame seeds, and Espelette pepper (if using). Mix well and set the blend aside.
  3. Heat the Pan (The Crucial Stage): Place a heavy-bottomed pan over high heat for 3–5 minutes until scorching hot. Add the neutral oil just until it shimmers and is on the verge of smoking.
  4. Sear the Scallops: Place the scallops carefully into the hot oil, seasoned-side down, ensuring ample space between each one (work in batches if necessary). Sear for 2 minutes without touching them until a beautiful golden-brown crust forms along the edges.
  5. Flip and Baste: Flip the scallops. Add the cubed butter to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the scallops with the foaming butter for the remaining 1–2 minutes until done (opaque on the outside, slightly translucent in the center).
  6. Finishing and Plating: Immediately remove the scallops from the pan. Add the fresh lime juice to the hot butter left in the pan, scraping up any brown bits (fond). Spoon this light lime-butter sauce sparingly over the scallops. Sprinkle the prepared Japanese Pink Salt Blend generously over the hot scallops and garnish with sliced chives. Serve immediately.