Directions

To Make the Clarified Butter

1. To make clarified butter for searing the scallops, add the butter in to a pan and melt over a low heat without stirring.
2. Once the butter begins to foam, start trying to skim it off and discard it.
3. Once there is no longer any foam, strain the butter through a fine sieve to avoid getting the milky layer within the butter.

To Prep

1. Clean the scallops and remove the roe if desired. Place on paper towels to remove the excess moisture and lightly season with salt and pepper.

To Cook

1. Combine the sake, mirin, soy and sugar in a saucepan and boil over a medium heat until the sugar has dissolved.
2. When the sugar has dissolved, reduce the heat to low and let simmer until the sauce has thickened.
3. Add the clarified butter to a pan and heat over a high heat until the pan starts to smoke.
4. Add the scallops in to the pan, leaving spaces between them.
5. Cook the scallops for roughly 3 mins without moving or until they have a nice golden sear and releases from the pan on their own. Flip the scallops and repeat.
6. Once the scallops have been seared on both sides, remove from the pan and place on to a paper towel to remove the excess butter.
7. Serve combined with the teriyaki glaze and with freshly chopped chives.