Ingredients

8 U-10 sea scallops

Kosher salt (to taste)

Olive oil or a neutral oil (for searing)

2 dried guajillo peppers

6 oz unsalted butter (room temperature)

1/4 cup salsa macha

1 tbsp honey

1 tsp smoked paprika

Zest of 1 lemon

1 pinch salt (to taste)

3 tbsp soy sauce

1 tbsp mirin

2 tbsp rice vinegar

1 pinch bonito flakes

Chopped chives (to taste)

1 lemon (wedged, for serving)

Instructions

Step 1: Dry brine the scallops by removing the side muscle and patting them dry with paper towels. Place the scallops on a wire rack over a baking sheet, season lightly with salt, and refrigerate uncovered for 1 to 4 hours.

Step 2: Prepare the salsa macha honey butter by stemming and seeding the guajillo peppers. Soak them in hot water for 15–20 minutes until pliable. Drain, sprinkle with salt, and chop into a paste. Combine the pepper paste with butter, salsa macha, honey, smoked paprika, lemon zest, and a pinch of salt in a food processor. Blend until smooth.

Step 3: Make the ponzu sauce by mixing soy sauce, mirin, rice vinegar, and bonito flakes in a small bowl. Stir well to combine.

Step 4: Remove scallops from the refrigerator and pat dry again. Let them sit at room temperature for 20 minutes. If damp, dry the surface using a hairdryer on the cool setting.

Step 5: Heat a skillet over high heat for 3 minutes, then reduce to medium-high and add enough oil to coat the pan lightly. Season scallops with salt and place them in the skillet. Give each scallop a gentle wiggle immediately, then sear undisturbed for 1.5 to 2.5 minutes until golden. Flip and cook for an additional 30 seconds. Remove scallops from the pan.

Step 6: Adjust your oven rack to the top position and preheat the broiler to high. Spoon a small dollop of the prepared butter into the bottom of each shell. Place a seared scallop in each shell and add another dollop of butter on top. Arrange shells on a wire rack over a baking sheet and broil for 2 to 3 minutes, until the butter is sizzling and the scallops are fully cooked and golden.

Step 7: Serve the scallops drizzled with ponzu sauce or offer it as a dipping sauce. Garnish with chopped chives and lemon wedges for squeezing.

Tips & Variations

For a milder heat, reduce the amount of guajillo peppers or substitute with sweet dried peppers.

Use clarified butter instead of regular butter for a higher smoke point when searing scallops.

If scallop shells are unavailable, use small oven-safe dishes for broiling the scallops with butter.

Fresh herbs like parsley or cilantro can be added alongside chives for additional brightness.

Storage

Store leftover cooked scallops and butter in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking. The salsa macha butter can be stored separately in the fridge for up to a week and used as a flavorful spread or topping on other seafood.

FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, but make sure to thaw them completely and pat them very dry before cooking to ensure a good sear and avoid steaming.

What is salsa macha and where can I find it?

Salsa macha is a Mexican chili oil made with dried chilies, nuts, and seeds. It’s available at many Latin markets and online. It adds smoky, spicy, and nutty flavors to dishes.