Sauteed Diver Sea Scallops with Sake Nage Recipe

Name: Sauteed Diver Sea Scallops with Sake Nage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs. u10 diver sea scallops (also called dry sea scallops); 2 teaspoon olive oil; 2 teaspoon minced ginger; 2 teaspoon minced lemongrass; 1 bulb fennel, thinly sliced; 2 shallots, thinly sliced; 2 leeks, white part, thinly sliced; 1 cup sake; 1 cup white wine; 2 cups fish fumet; Sachet of orange peel, coriander seed, cilantro stems, black peppercorn; 1/2 cup softened unsalted butter; 1/4 cup pure vegetable oil; Salt and pepper; Juice of 1 lime

Servings: persons

1 1/2 lbs. u10 diver sea scallops (also called dry sea scallops)
2 teaspoon olive oil
2 teaspoon minced ginger
2 teaspoon minced lemongrass
1 bulb fennel, thinly sliced
2 shallots, thinly sliced
2 leeks, white part, thinly sliced
1 cup sake
1 cup white wine
2 cups fish fumet
Sachet of orange peel, coriander seed, cilantro stems, black peppercorn
1/2 cup softened unsalted butter
1/4 cup pure vegetable oil
Salt and pepper
Juice of 1 lime

1
Pick the adductor muscle off the scallops and reserve them to add to the fumet.
2
Heat a saucepan over medium heat, add olive oil, fennel, ginger, lemongrass, shallots, leeks, sweat covered until soft, do not allow them to brown, add sake, wine and reduce by half, add fumet, scallop muscles and sachet.
3
Simmer 30 minutes.
4
Let stand off heat 10 minutes to settle impurities, ladle off the top through cheesecloth.
5
Reserve this fumet.
6
Heat a saute pan over mediumhigh heat, add veg.
7
oil.
8
Season scallops with salt and pepper, when oil is smoking, add scallops.
9
Turn heat down to medium, turn scallops after 2 minutes, cook another 2 minutes on the second side.
10
Remove them from the pan.
11
In a small sauce pan add the fumet and lime juice together, bring to a boil, using an immersion blender add the butter until a thickened, foamy sauce is made.
12
Season with salt and pepper, and serve around the scallops.

361

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lbs. u10 diver sea scallops (also called dry sea scallops), 2 teaspoon olive oil, 2 teaspoon minced ginger, 2 teaspoon minced lemongrass, and more.

Yes, Sauteed Diver Sea Scallops with Sake Nage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Diver Sea Scallops with Sake Nage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions