Seared Scallops in Yuzu Kosho Butter

Ingredients

6 Large Hokkaido Scallops
2 Tablespoon of neutral oil
2 Tablespoon of Yuzu Kosho Butter
Juice of 1 lemon slice
Salt & Black Pepper, to taste

Method

1. Pat the scallops very dry with a paper towel and season well with salt & black pepper. 
   
2. Heat an oiled pan over med-high heat and sear the scallops for 2 minutes without moving it, until browned. The scallops should sizzle when searing if the pan is hot enough.
   
3. Flip the scallops and cook the other side for 1 minute. Remove from heat.
4. Add the lemon juice and butter into the pan and gently swirl it around to mix, basting the scallops. Serve hot.