Kerang Kecap Mentega

Name: Kerang Kecap Mentega
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 8 oz boiled baby scallops ((found in the refrigerated section of the Japanese grocery store)); ⅛ tsp freshly ground black pepper; 2 Tbsp unsalted butter ((divided; for searing and for the sauce)); 1 Tbsp soy sauce

Pan-fried to perfection, these quick Butter Soy Sauce Scallops are so sweet and juicy. It‘s one of the dishes we serve in Osechi Ryori, or traditional Japanese New Year foods. Other times of the year, it‘s a crowd-pleasing appetizer that you can make with just 4 ingredients.

⏱ 10 min 🔨 Prep 5min 🔥 Cook 5min 📊 Easy 🍽 4 servings ⭐ 4.6 (19) 👁 6

Ingredients

4 servings

8 oz boiled baby scallops ((found in the refrigerated section of the Japanese grocery store))
⅛ tsp freshly ground black pepper
2 Tbsp unsalted butter ((divided; for searing and for the sauce))
1 Tbsp soy sauce

Instructions

Before You Start: If you want to include this dish in your Osechi meal, you can cook it up to a day before you plan to serve it. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
Gather all the ingredients.
Season 8 oz boiled baby scallops with ⅛ tsp freshly ground black pepper.
Heat the frying pan over medium-high heat. Once hot, add 1 Tbsp unsalted butter and let it melt. Then, add the scallops to the pan.
Sear one side of the scallops, then flip to sear the other side. The key is to search quickly, as these boiled scallops are already pre-cooked.
Add the remaining 1 Tbsp unsalted butter and swirl the pan to let it melt.
Finally, add 1 Tbsp soy sauce and coat the scallops with the pan sauce.
When the scallops are well coated with the sauce, transfer them to a plate and serve warm as an appetizer. If you're serving them as part of your Osechi (traditional Japanese New Year foods) menu, let them cool before packing in the jubako box.
You can keep the leftovers in an airtight container and keep them for 2 days in the refrigerator or for up to a month in the freezer.