Pan-fried to perfection and seasoned with just soy sauce and butter, these Butter Soy Sauce Scallops are so tender, flavorful, and so addicting! An excellent party appetizer to go with beer or sake.

Butter Soy Sauce Scallops

INGREDIENTS

• 8 oz boiled baby scallop
• ▢⅛ tsp freshly ground black pepper
• ▢2 Tbsp unsalted butter (divided; 1 Tbsp to sear, 1 Tbsp for the sauce)
• ▢1 Tbsp soy sauce

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Season the scallop with freshly ground black pepper.
• Heat the frying pan over medium-high heat. Once hot, add 1 Tbsp butter and let it melt. Add the scallops to the pan.
• Sear the bottom side of the scallops, then flip to sear the other side. The key is to sear quickly, as these scallops are already boiled/cooked.
• Add 1 Tbsp butter and swirl the pan to let it dissolved.
• Add soy sauce and coat the scallops.
• When the scallops are well-coated with the sauce, transfer them to a plate. If you're serving it as part of your osechi dishes, let them cool before packing in the jubako box.

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