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Hokkaido seared scallops

Pan seared Hokkaido scallops

In this recipe we marry the scallops with the natural flavour of the cherry tomatoes.
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine International
Servings 4 people
Calories 123 kcal

EQUIPMENT (click pictures for details)

Frying pan no lid
Baking tray
Chef knife


  • 16 pcs pcs scallop meat
  • 2 tbsp clarified butter
  • For the tomato coulis:
  • 500 gr cherry tomatoes
  • 1 tsp herbes de Provence
  • 1 tbsp olive oil


The coulis

  • Preheat the oven to 180°C and arrange the halved cherry tomatoes on a baking tray.
  • Drizzle the olive oil over the tomatoes and season with salt, pepper and herbes de Provence.
    tomatoes in oven
  • Bake for 30 minutes or until the tomatoes have released their juices and their skins are starting to blister.
    tomatoes in blender
  • Transfer the baked tomatoes with the extracted juice into the blender. Adjust the thickness with some water if required and season to taste. Pass the tomato purée through a thin mesh sieve.
    pass through a sieve

The scallops

  • Pat dry the scallop meat on a kitchen towel.
  • Sear the scallops in clarified butter over a high heat and season to taste.
    searing scallops


  • Clarified butter can hold a temperature of up to 170° C for frying compared to regular butter which burns at 120°C.
  • Clarified butter can be made in advance and stored in the fridge for up to a month.
  • You will only get a nice brown crust on the scallops if they are completely dry and your pan is really hot.

Nutrition for 1 portion

Calories: 123kcalCarbohydrates: 5gProtein: 2gFat: 11gCholesterol: 20mgSodium: 30mgFiber: 1gSugar: 3gVitamin A: 611IUVitamin C: 29mgCalcium: 18mgIron: 1mg
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