This buttery Pan Seared Japanese Style Scallops recipe will have your taste buds dancing like they’ve never danced before! A very easy side or main dish packed with so much amazing flavor and ready in about 10 minutes!
Cooking scallops can be intimidating for some people but as long as you follow this simple and easy recipe, you will have a delicious dish in no time.
Don’t forget the Japanese style Kewpie mayo sauce! It takes these succulent scallops to the next level!
What is Pan Seared Japanese Style Scallops?
Scallops are quickly seared on both sides until browned and tender then coated with melted butter and topped with a kewpie mayo sauce. This dish goes well with a side of veggies such as broccoli, spinach or even a side of potatoes.
What ingredients are needed to make this pan seared scallop recipe?
- Sea Scallops
- Olive Oil
- Regular Butter
- Kewpie Mayo (can sub with regular mayo)
- Soy Sauce
- Green Onions
- Red Chili Pepper
What kind of scallops should I use?
For searing, dry sea scallops are the preferred choice because they are larger and a great size for searing. On the other hand, bay scallops are very small and more commonly used for stews and pasta.
What are the searing instructions for scallops?
Start with a nice high smoke point oil like olive oil, and then sear the scallops over medium to medium-high heat in a single layer until a golden crust forms, about 90 seconds. Flip, add in the butter and sear the other side until crust is golden.
What is the difference between wet scallops and dry scallops?
- Wet scallops have a phosphate brine to help preserve, but this causes them to plump up with water and degrade in texture and taste.
- Dry scallops raw untouched and untreated scallops and preferred for searing.
What is the sauce used for flavor on this seared scallop recipe?
Because dry sea scallops have a natural umami flavor, I used a very simple Japanese kewpie mayo mixed with a little soy sauce, and red pepper to complement the seared scallops.
You could opt to use a white wine butter sauce as well, but typically in Japan, a mayo based sauce is served with seared scallops.
What side dish can I serve with these seared scallops?
- Steamed Vegetables
- Seared Salmon
- Grilled Asparagus
- Salad
- Cauliflower Rice (or any preferred choice of rice)
Are scallops healthy and low carb friendly?
Scallops are naturally a low carb food at about 4g net carb per 3 oz serving. Here are the full nutritional facts:
- 94 Calories
- 4g Carbohydrate
- 17g Protein
- 1g Fat
- 35mg Cholesterol
- 567mg Sodium
- 267mg Potassium
Tips for making this seared scallops recipe?
- For the best result, use fresh dry sea scallops. Frozen will work as well, but fresh is preferred.
- Use nonstick skillet or cast iron pan on medium heat. Cook only until a golden brown crust is formed.
- Don’t overcook the scallops, otherwise, they will become rubbery.
- Try not to overcrowd the pan so the pan can maintain proper heat.
- Replace green onions for fresh parsley, dried basil or fresh herbs if desired.
- Add some fresh lemon juice or lemon zest for extra flavor.
- The garlic butter sauce also goes great with other seafood such as shrimp or mussels.
For more seafood recipes?
- Shrimp Cakes with Lemon Aioli
- Dynamite Mayo Shrimp
- Cajun Shrimp Boil
- Sesame Crusted Pan Seared Ahi Steaks
- BBQ Lobster Tails with Miso Mayo Garlic
Now, let’s get making this Pan Seared Japanese Style Scallops recipe!
- Prepping Time 5M
- Cooking Time 5M
- Total Time 10M
- Net Carb/Piece ~0.5g
- Servings 9-12 pieces
Ingredients
- 9-12 Medium Sized Sea Scallops (dry scallop)
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 4 tbsp Kewpie Mayo (can sub with regular mayo but will alter taste)
- 1 tsp Soy Sauce
- 1 Stalk Green Onions
- 1/8 tsp Togarashi (optional)
Directions
1) Gather all the ingredients.
2) If using frozen scallops, thaw as indicated on the package label. Once thawed, pat dry with a paper towel
3) In the meantime, finely chop green onions and set aside.
4) In a small mixing bowl, combine Kewpie Mayo, Soy Sauce and optional Togarashi. Set aside.
5) In a large skillet frying pan, add olive oil on high heat. Once the oil starts to lightly smoke, about 2-3 minutes, reduce heat to medium and carefully add scallops. Cook for ~1.5 minutes or until browned and then add butter. Once butter is melted, coat scallops with butter, flip over and continue to cook the other side for 1.5-2 minutes or until browned. Once done, transfer to a serving plate.
6) Add ~1/2 tbsp of Kewpie Mayo mix onto each seared scallop and garnish with chopped green onions on top. Enjoy hot!
Hope you enjoy your Japanese Style Seared Sea Scallops!
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Pan Seared Japanese Style Scallops
Ingredients
- 9-12 Pieces Sea Scallops medium size, dry scallop
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 4 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
- 1 tsp Soy Sauce
- 1 Stalk Green Onions
- 1/8 tsp Togarashi optional
Instructions
- Gather all the ingredients.
- If using frozen scallops, thaw as indicated on the package label. Once thawed, pat dry with a paper towel
- In the meantime, finely chop green onions and set aside.
- In a small mixing bowl, combine Kewpie Mayo, Soy Sauce and optional Togarashi. Set aside.
- In a large skillet frying pan, add olive oil on high heat. Once the oil starts to lightly smoke, about 2-3 minutes, reduce heat to medium and carefully add scallops. Cook for ~1.5 minutes or until browned and then add butter. Once butter is melted, coat scallops with butter, flip over and continue to cook the other side for 1.5-2 minutes or until browned. Once done, transfer to a serving plate.
- Add ~1/2 tbsp of Kewpie Mayo mix onto each seared scallop and garnish with chopped green onions on top. Enjoy hot!
Video
Nutrition
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