Japanese Style Butter Seared Scallops
The BEST Asian Low-Carb/Keto recipe for Japanese Style Butter Seared Scallops. Enjoy this delicious fusion at only ~0.5g Net Carb / Piece. Step by step directions with pictures makes this recipe quick and easy.
Servings 9 pieces
- 9-12 Pieces Scallops Medium Sized
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter
- 4 tbsp Kewpie Mayo
- 1 tsp Soy Sauce
- 1 Stalk Green Onions
- 1/8 tsp Togarashi optional
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 Teflon 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 sprinkle 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