Pan Seared Japanese Style Scallops

Pan Seared Japanese Style Scallops are delectable sea scallops, expertly pan-seared to a golden perfection in rich butter! They’re then elevated with a savory mayo sauce, creating a dish bursting with umami goodness. With a quick prep of just 5 minutes and a total cook time under 10 minutes, it’s a swift and flavorful seafood indulgence.

Plus, it’s gluten-free and low carb, making it a delightful choice for any occasion!

Golden brown seared sea scallops topped with chopped green onions and Japanese style mayo sauce being picked up with a sliver fork.

How to Pan Seared Japanese Style Scallops?


  1. Begin by patting dry the sea scallops gently with a paper towel, ensuring they are moisture-free. In a mixing bowl, combine the mayo, soy sauce, and a touch of red chili powder for a flavorful sauce.
  2. In a spacious skillet, heat up some olive oil until it’s sizzling, then carefully introduce the scallops. Adjust the heat to medium and sear them for about 90 seconds.
  3. Next, add the butter to the skillet, allowing it to melt and coat the scallops thoroughly. Gently flip the scallops and cook for an additional 90-120 seconds until they achieve a beautiful golden brown hue and transfer to a plate.
  4. Top each scallop with a dollop of the mayo sauce, and for a finishing touch, sprinkle some freshly chopped green onions or a drizzle of zesty lemon juice.

Pro Tip

Don’t overcrowd the skillet when searing and don’t overcook the scallops, otherwise they will be chewy.

What ingredients do I need to make seared Japanese scallops?


  • Sea Scallops – fresh dry sea scallops, no brine.
  • Olive Oil – preferred bottle of extra virgin olive oil or 2nd press olive oil.
  • Butter – salted butter.                                  
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Green Onion – chopped green onion scallions.
  • Togarashi (red pepper)Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or chili pepper.

Wet Scallops vs Dry Scallops

Wet Scallops

  • Packed in 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.

For the best results, it is recommended to use dry sea scallops when searing scallops. Dry sea scallops are larger and ideal for achieving a beautiful sear and caramelization on the outside while maintaining a tender and juicy texture on the inside.

Golden brown seared sea scallops topped with chopped green onions and Japanese style mayo sauce served on a black plate, top down shot.

How to store leftovers?

To maintain freshness, store any leftover seared Japanese scallops in an airtight container in the fridge where they will stay delectably good for 5-7 days. When it’s time to enjoy them again, simply reheat in the microwave using 50% power for a quick and convenient meal.

For other seafood recipes?

Golden brown seared sea scallops topped with chopped green onions and Japanese style mayo sauce served on a black plate, quarter angle shot.

Watch How To Make It

Golden brown seared sea scallops topped with chopped green onions and Japanese style mayo sauce being picked up with a sliver fork.

Pan Seared Japanese Style Scallops

Indulge in our Japanese Scallop Recipe, a mouthwatering culinary journey that brings the flavors of Japan to your table. These seared scallops, adorned with a savory mayo sauce, offer a delightful taste of Japanese cuisine in just 10 minutes!
4.40 from 23 votes
Course: Appetizer, Side Dish
Cuisine: Asian Fusion
Keyword: Asian scallop recipes, Japanese scallop recipe, Japanese scallops, soy butter basted scallops
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 9 pieces
Print Recipe
Calories: 71kcal


  • 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, can sub with ground red pepper


  • 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 is preheated, 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!


Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg
*Values Based Per Serving
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