These seared scallops are cooked to perfection, served with crunchy tobiko (flying fish roe) and ponzu dressing. It is a gorgeous appetizer that is fun, delicious and super easy to make!
This is one of my favorite appetizers to entertain my guests. They are fancy yet quick & easy to put together.
The scallops are tender and juicy with the perfect golden crust. The crunchy tobiko that pops in the mouth adds a subtle saltiness. Finished with a bit of scallions on top and a drizzle of tangy sweet dressing, it makes an ultimate appetizer dish!
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What is tobiko?
This beautiful gem-like topping is called 'tobiko' which is flying fish roe. They have a distinct crunchy texture with salty, smokey, slightly sweet flavor that pops in the mouth.
The eggs are very small, ranging from 0.5 - 0.8mm. Compared to bigger roe such as ikura from salmon, they are way less fishy and perceived well by sushi beginners as well.
On top of the red ones that are commonly seen at sushi restaurants, they are also sold in different shades such as green, yellow and black. Tobiko can usually be found at Asian grocery stores, frozen or fresh.
Is tobiko gluten-free?
Tobiko is naturally gluten-free. However, during the curing process, certain brands use soy sauce or mirin that may contain wheat . Make sure to check the ingredients before purchasing.
The zesty ponzu dressing
I really like to add a little ‘tang’ when it comes to seafood. Ponzu, which is a Japanese citrus based vinaigrette, has always been the way to go. Since store bought ponzu normally contains gluten, I opt for whipping it up by simply mixing tamari, lemon juice and a bit of honey.
To add some luscious dressing feel, I like to add a bit of sesame oil as well.
Use DRY scallops
Did you know there are two types of scallops at the stores?
Wet scallops: are usually injected or soaked in preservative phosphate solution. When cooked, they shrivel and create a gummy-like texture. They also do not brown well on the surface. I recommend using these for things like stew or casseroles.
Dry scallops: are the ones that have not been chemically treated. They are darker in color (more like light beige) and have natural flavor. Although they are ‘dry’ type, make sure to pat them down well before cooking.
Ingredients for this recipe
- Tamari soy sauce
- Lemon juice
- Honey
- Sesame oil
- Scallops - use dry type. See above for details.
- Salt to taste
- Ground pepper to taste
- Tobiko
- Chopped scallion
How to make this recipe
1. Make the dressing. Combine tamari, lemon juice, honey and sesame oil together.
2. Prepare the scallops. Pat dry well with paper towels. Salt and pepper them generously on both sides.
3. Sear the scallops. In a very hot skillet or a pan, sear the scallops for about 2 minutes on each side.
4. Serve. Garnish with tobiko, chopped scallion. Drizzle the dressing and serve.
*See below recipe card for detailed directions.
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Recipe
Seared Scallops with Tobiko
Ingredients
- 1 tablespoon tamari soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 2 teaspoons sesame oil
- 2 tablespoons avocado oil or enough to coat the bottom of pan
- 12 ounces scallops (10-12 pieces) 10-12 pieces
- salt to taste
- ground pepper to taste
- 3 tablespoons tobiko
- chopped scallion for garnishing
Instructions
- Make the dressing by combining tamari soy sauce, lemon juice, honey and sesame oil together. Set aside.
- Pat dry the scallops well with paper towels. Salt and pepper them generously on both sides.
- Bring a skillet or pan very hot. Add the avocado oil or any high smoking point oil into the pan. Once the oil is heated, drop in the scallops.
- Cook the scallops for about 2 minutes on each side. Try not to touch them while cooking.
- Transfer the scallops to a plate. Garnish with tobiko and chopped scallion. Drizzle the dressing upon serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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