JapaneseMedium · Hot
Ginger Soy Scallops with Radish
Delicate sea scallops seared to golden perfection, finished with a warm ginger-soy glaze and served over thinly sliced radish. Yuki's signature clean umami touch.
Prep
15 min
Cook
8 min
Total
23 min
Method
1
Combine grated ginger, soy sauce, sesame oil, minced garlic, and sliced scallions in a small bowl. Let steep at room temperature for 5 minutes to meld flavors.
2
3
Pat scallops completely dry with paper towels. Season both sides with salt and white pepper.
4
Heat a heavy skillet over high heat until a drop of water evaporates instantly, about 2 minutes. Add a thin film of sesame oil.
5
Place scallops in the pan, leaving space between each. Sear 90 seconds to 2 minutes per side, until deep golden crust forms and centers feel firm with a slight spring. Do not move them while searing.
6
7
Remove from heat immediately. Arrange radish slices on four plates. Place 4 to 5 scallops on each plate, drizzling with the warm glaze from the pan.
8
Scatter toasted sesame seeds over the scallops and finish with a few drops of sesame oil if desired. Serve at once.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -7
Calories
177
per serving
High in protein · 23gLow sugar · 7g
Protein
23g
Carbs
12g
Fat
4g
Sat. fat
3g
Fiber
10g
Sugar
7g
Sodium
1222mg
High ProteinLow Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 67% ingredient coverage
kg CO2e
≥0.1
per serving
Radish, very thinly sliced drives 69% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
1
Sour
2
Bitter
3
Spicy
Textures
CrispySilkyTender
Aromas
HerbalNuttyPungentSmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Sear scallops over high heat until a drop of water evaporates instantly. Cook 90 seconds to 2 minutes per side until deep golden crust forms and centers feel firm with slight spring. Do not reduce heat during searing.
Scallops should reach minimum internal temperature of 145°F (63°C) measured at thickest point. Verify with instant-read thermometer — 'firm with slight spring' is subjective and insufficient for food safety verification.
Cross Contamination
Keep raw scallops separate from ready-to-eat ingredients like radish slices. Use separate cutting boards and utensils for raw seafood and prepared vegetables.
Storage
Fresh scallops should be refrigerated at 40°F or below and used within 1-2 days of purchase. Bring to room temperature only while actively cooking.
Handling
Handle raw scallops with clean utensils. Pat completely dry before seasoning and cooking to ensure proper browning and reduce splatter risk.
High Risk Population
Ensure scallops are cooked to proper doneness (firm with no translucent center) before serving to vulnerable populations. Do not serve rare or undercooked.
Equipment Safety
Use mandoline with guard attachment when slicing radishes paper-thin. Cut away from body and use appropriate pressure to prevent laceration.
Pro Tips
Technique
Before the scallops meet the pan, press them gently with paper towels until no moisture remains. That single step determines whether you achieve the deep golden crust we seek — water is the enemy of sear.
Substitution
When daikon is in season, substitute it for the radish. Slice equally thin. The larger root offers a milder bite and a more substantial counterpoint to the scallops' sweetness.
From the chef
In washoku, we speak of 'shun' — the peak moment when an ingredient is most itself. These scallops are a reminder: sea and land meeting briefly, each needing only the gentlest hand. The radish's crisp bite against the warm ginger-soy glaze creates a conversation that requires no translation.
TagsSeafoodQuickWeeknight DinnerUmamiClean FlavorJapanese Inspired
AllergensSoySesameShellfish
Source: generated · June 13, 2026