Salsa Macha Butter Scallops are savory, a little spicy, and a little sweet. U-10 scallops hard-seared for a deep golden crust, finished in the shell under the broiler with a salsa macha butter, and served with a homemade ponzu on the side.
0 Dry Brine the Scallops: Remove the side muscle. Pat scallops dry with paper towels and place on a wire rack over a baking sheet. Season lightly with salt and refrigerate uncovered for 1-4 hours.
2 Salsa Macha Honey Butter: Stem and seed the guajillos. Place them in a bowl and cover completely with hot water. Soak for 15–20 minutes until pliable. Drain, sprinkle with salt, and chop them until they form a paste. Add them to a food processor along with the butter, salsa macha, honey, smoked paprika, lemon zest and salt. Process until smooth.
1 Ponzu Sauce: Combine the soy sauce, mirin, rice vinegar, and bonito flakes in a small bowl. Stir to combine.
3 Prep the Scallops: Remove scallops from the refrigerator and pat dry again with paper towels. Let sit at room temperature for 20 minutes. If the surface still feels damp, dry with a hairdryer on the cool setting.
4 Sear the Scallops: Preheat a large skillet over high heat for 3 minutes. Reduce to medium-high and add enough oil to lightly coat the pan. Season scallops with salt. Add to the skillet and give each one a small wiggle immediately. Sear undisturbed for 1.5-2.5 minutes until a deep golden color. Flip and cook for 30 more seconds. Remove from the pan.
5 Prepare the Shells and Broil: Move the oven rack to the top position and preheat the broiler to high. Pipe or spoon a small dollop of butter into the bottom of each shell. Place a seared scallop into each shell, and top with another dollop of butter. Arrange the shells on a wire rack over a baking sheet and broil for 2-3 minutes. They butter should be sizzling and the scallops should be golden and cooked all the way through.
7 You know that your scallops are done with they are firm on the outside but have bounce to them when pressed. The ideal temperature is 125°F–130°F (52°C–54°C), but I like to pull them around 120°F since they continue to cook. They are best removed when the sides are opaque but the middle is just slightly translucent because they continue to cook.
6 Serve: Drizzle the ponzu over the scallops or serve on the side for dipping. Finish with chopped chives, and lemon wedges for squeezing.
