Recipe
Brown Butter Teriyaki Scallops
Serves
4
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
About
These brown butter teriyaki scallops are rich, buttery, and packed with restaurant-quality flavor. Perfectly seared scallops are finished with nutty brown butter and a glossy teriyaki glaze for a seafood dinner that feels both elegant and approachable. If you’re looking for easy scallop recipes or impressive date night dinner ideas, this dish delivers every time.
Tips & Tricks
- Pat the scallops dry before cooking to help achieve a golden sear.
- Keep a close eye on the butter as it browns — it can go from golden to burnt quickly.
- Serve immediately for the best texture and flavor.
- Swap scallops with shrimp for another quick seafood option.
Ingredients
For the Orzo
- 1 cup Orzo Pasta
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Lemon Zest
- 2 Tbsp Chives
- 1/2 tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
For the Sauce
- 6 Tbsp Unsalted Butter
- 1/4 cup Kikkoman® Teriyaki Marinade & Stir-fry Sauce, Roasted Garlic
For the Broccolini
- 2 bunches Broccolini
- 1 tbsp Olive Oil
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- 1/2 Lemon
For the Scallops
- 1 lb Sea Scallops
- 3 tbsp Neutral Oil
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- 2 tbsp Chives, finely chopped
- 1/2 Lemon, cut into wedges
Directions
- Cook orzo according to package directions. Drain and return to pot with 1/4 cup pasta water, olive oil, zest of 1 lemon, minced chives, salt and pepper.
- In a pan, melt the butter over medium-low heat until golden brown, 5-6 minutes. Remove from heat. Whisk in teriyaki marinade & stir-fry sauce. Set aside.
- In a large skillet, heat oil over medium-high heat. Add broccolini to coat and cook for 5 minutes until slightly charred. Season with salt, pepper, and the juice of half lemon
- Blot moisture from scallops using paper towel and season with black pepper. Heat oil over medium-high heat in a large skillet. Sear scallops 2 minutes per side until golden brown. Add sauce to pan to reheat, basting scallops.
- Serve scallops with orzo and broccolini. Garnish with chives and lemon wedge.
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