Japanese Steakhouse Scallops

Try different types of mushrooms for variety.

Add a splash of white wine while cooking the vegetables for added flavor.

Make sure your skillet is properly heated before adding the scallops; they should sizzle upon contact.

Avoid overcrowding the scallops in the pan. Cook them in batches if needed.

For a touch of heat, add a pinch of crushed red pepper flakes or a dash of hot sauce to the vegetable mix.

Chop additional herbs like cilantro or parsley to sprinkle on top before serving.

What type of scallops are best for this recipe?

Dry scallops, often labeled as "day boat" scallops, are best for searing because they haven't been treated with preservatives and will obtain a better sear.

Why pat the scallops dry before cooking?

Patting the scallops dry helps to remove excess moisture, which allows them to sear properly and develop a golden crust rather than steam.

Can I use frozen scallops?

You can use frozen scallops, but they should be thawed completely and patted dry before cooking to achieve the right texture.

What if I don't have shiitake mushrooms?

You can substitute shiitake mushrooms with other varieties such as cremini or button mushrooms. Each will offer a different flavor, but they will all work.

Can I add additional vegetables to this dish?

You can add vegetables like bell peppers, snap peas, or broccoli.

How do I know when scallops are done cooking?

Scallops are done when they are opaque and firm to the touch but still slightly springy in texture. They should have a golden crust on the outside.

Can I prepare this recipe ahead of time?

While it's best to cook scallops just before serving, you can prep the vegetables and have your ingredients ready to go.

How should I store leftovers?

Store cooked scallops and vegetable mixture in an airtight container in the refrigerator for up to 1-2 days.

Can I reheat scallops?

Yes, but reheat them gently over low heat to avoid overcooking and making them tough.

Can I freeze scallops after cooking?

It's not recommended to freeze cooked scallops due to their delicate texture, but they can be frozen before cooking if they are raw.

Large Nonstick Skillet: For searing the scallops and stir-frying the vegetables. A nonstick surface means you don't have to use as much oil to prevent the scallops from sticking, yet you still get a nice sear.

Measuring Cups and Spoons: For measuring ingredients such as the canola oil, ginger, carrots, bean sprouts, and soy sauce.

Cutting Board: For chopping the onion, slicing shiitake mushrooms, and preparing the scallion and carrots for garnish.

Sharp Knife: For cutting the onion and shiitake mushrooms, and for mincing the garlic and slicing the scallion.

Grater: For grating the ginger root and shredding the carrots.

Spatula or Wooden Spoon: For stirring the ingredients in the skillet.

Paper Towels: Used for patting the scallops dry before cooking.

Miso Glaze: Drizzle a miso glaze over the top for a touch of umami sweetness. It enhances the natural flavors of the scallops and makes your dish a little more sophisticated.

Coconut Rice: Pair with fragrant coconut rice to complement the scallops' sweetness. The creaminess of the coconut balances the dish and adds a tropical vibe.

Soba Noodles: Toss in some soba noodles dressed with sesame oil and green onions. They provide texture and take the dish to a more complete meal.

Sesame Seed Garnish: Sprinkle some toasted sesame seeds over the top. They not only add a subtle nutty flavor but also add to the presentation.

Cucumber Salad: Serve a light cucumber salad on the side. The coolness of the cucumbers balances the seared scallops and provides a nice contrast in texture.

Steamed Bok Choy: Add steamed bok choy for a healthy addition. Its slightly bitter flavor pairs well with the scallops' sweetness.

Teriyaki Broccoli: Roast broccoli with a hint of teriyaki sauce for a sweet and savory side.

Wine Pairings
Sauvignon Blanc: Its bright acidity and herbal notes will pair perfectly. Look for one that's crisp and not overly fruity.

Chardonnay: Opt for an unoaked Chardonnay for this dish - it's smooth and buttery, which complements the richness of the scallops without being overpowering. Aim for something with citrus and green apple notes for a refreshing twist.

Pinot Grigio: This wine is known for being light and crisp. With its citrus flavors and hints of minerality, it's the perfect partner for your scallops. Look for a bottle that promises bright and clean flavors.

Other Alcohol Pairings
Sake: Going for a Japanese wine is a no-brainer. A dry Junmai sake will add that umami depth while matching the dish's flavors without competing.

Miso Sour: This cocktail combines miso, lemon, and a touch of sweetness, creating a drink that will surprisingly enhance the dish's salty and savory elements.

Gin and Tonic: A classic combo that works like magic. The botanicals in the gin, especially if you choose a cucumber or herbal variety, add a fresh lift that pairs nicely with the delicate taste of the scallops and veggies.

Non-Alcoholic Pairings
Lemonade: A cool glass of tangy lemonade will enhance the dish. Choose a lightly sweetened option to keep it refreshing without competing with the scallops.

Coconut Drink: This creamy, tropical delight offers a nice contrast to the savory flavors in the dish.

Green Tea: A hot cup of green tea can be a perfect partner here. Its earthiness complements the umami flavors in the scallops and helps balance the dish's richness.