Hotate Bata Yaki

Hotate Bata Yaki is a quick scallop dish with a rich, glossy butter-soy glaze balanced by mirin and lemon. The scallops are seared until caramelised outside and tender within, then finished with fresh spring onion for brightness.

Nutrition · per serving

260kcal

21gProtein

5gCarbs

16gFat

0.3gFiber

2 servings

Ingredients

11 items

Scallops and seasoning

large scallops, side muscle removed, patted very dry300 g

fine salt2 g

black pepper0.5 g

neutral oil10 ml

Butter soy glaze

unsalted butter20 g

soy sauce20 ml

mirin15 ml

garlic, finely grated1 small clove (5 g)

lemon juice10 ml

Finish

spring onion, thinly sliced20 g

lemon wedges2 wedges

Tips

•If your scallops release water in the pan, the heat is too low or they were not dry enough; dry surfaces are the key to a good sear.
•Use dry-packed scallops if possible. Wet-packed scallops brown less efficiently and can taste slightly diluted.
•This is excellent with steamed rice, sautéed greens, or simple grilled asparagus.
•For the best texture, choose large scallops of similar size so they cook evenly.

Steps

1
Pat the scallops thoroughly dry with kitchen paper, then season both sides with salt and black pepper. Slice the spring onion and grate the garlic so everything is ready before cooking; the scallops cook very quickly.
300 g large scallops, side muscle removed, patted very dry2 g fine salt0.5 g black pepper20 g spring onion, thinly sliced1 small clove (5 g) garlic, finely grated
2
In a small bowl, stir together the soy sauce, mirin, garlic, and lemon juice. Keeping the glaze premixed helps prevent the garlic from catching in the pan later.
20 ml soy sauce15 ml mirin1 small clove (5 g) garlic, finely grated10 ml lemon juice
3
Heat a large frying pan over medium-high heat until hot, then add the neutral oil. Lay in the scallops with space between them and sear for 1 1/2 to 2 minutes on the first side without moving, until a deep golden crust forms.
10 ml neutral oil300 g large scallops, side muscle removed, patted very dry
4
Turn the scallops and cook for 30 to 60 seconds on the second side. Reduce the heat to medium, add the butter, and let it melt and foam. Spoon a little of the butter over the scallops for even browning.
300 g large scallops, side muscle removed, patted very dry20 g unsalted butter
5
Pour in the soy-mirin mixture and swirl the pan for 20 to 30 seconds until the sauce turns glossy and lightly thickened. The scallops are done when just opaque in the centre and still tender; avoid boiling the sauce for too long or it will become salty and the scallops may overcook.
20 ml soy sauce15 ml mirin1 small clove (5 g) garlic, finely grated10 ml lemon juice300 g large scallops, side muscle removed, patted very dry
6
Transfer to warm plates, spoon over the butter soy glaze, and finish with spring onion and lemon wedges. Serve immediately while the scallops are hot and juicy.
20 g spring onion, thinly sliced2 wedges lemon wedges

Origin & History

Butter-yaki refers to a Japanese style of pan-cooking ingredients with butter, often combined with soy sauce for a shiny, savoury glaze. Seafood versions are popular in home cooking and in casual teppan-style dining, where quick, high-heat cooking highlights the ingredient's natural sweetness.

japanese scallop pescatarian quick pan-seared seafood

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Steps

Pat the scallops thoroughly dry with kitchen paper, then season both sides with salt and black pepper. Slice the spring onion and grate the garlic so everything is ready before cooking; the scallops cook very quickly.

300 g large scallops, side muscle removed, patted very dry2 g fine salt0.5 g black pepper20 g spring onion, thinly sliced1 small clove (5 g) garlic, finely grated

In a small bowl, stir together the soy sauce, mirin, garlic, and lemon juice. Keeping the glaze premixed helps prevent the garlic from catching in the pan later.

20 ml soy sauce15 ml mirin1 small clove (5 g) garlic, finely grated10 ml lemon juice

Heat a large frying pan over medium-high heat until hot, then add the neutral oil. Lay in the scallops with space between them and sear for 1 1/2 to 2 minutes on the first side without moving, until a deep golden crust forms.

10 ml neutral oil300 g large scallops, side muscle removed, patted very dry

Turn the scallops and cook for 30 to 60 seconds on the second side. Reduce the heat to medium, add the butter, and let it melt and foam. Spoon a little of the butter over the scallops for even browning.

300 g large scallops, side muscle removed, patted very dry20 g unsalted butter

Pour in the soy-mirin mixture and swirl the pan for 20 to 30 seconds until the sauce turns glossy and lightly thickened. The scallops are done when just opaque in the centre and still tender; avoid boiling the sauce for too long or it will become salty and the scallops may overcook.

20 ml soy sauce15 ml mirin1 small clove (5 g) garlic, finely grated10 ml lemon juice300 g large scallops, side muscle removed, patted very dry

Transfer to warm plates, spoon over the butter soy glaze, and finish with spring onion and lemon wedges. Serve immediately while the scallops are hot and juicy.

20 g spring onion, thinly sliced2 wedges lemon wedges