Soy-Butter Basted Scallops With Wilted Greens and Sesame Recipe (2024)

Followed the recipe almost exactly, and it came out really delicious. Only adjustments were to leave the extra sauce in the pan to cook with the spinach & garlic, and to add a generous splash of mirin to the greens instead of water. Served with dashi-infused brown rice topped with my favorite furikake. Definitely a keeper!

The family really liked this. We had a lot more scallops than called for in the recipe, which required a few adjustments. I recommend, if you do not have a cast iron skillet, just using a regular pan to ensure that you get the crust on the scallops. I also found it unnecessary to put the scallops in the oven. You can just cover them because the spinach takes so little time to cook. A baguette is also recommended to soak up the yummy sauce.

Rich and delicious, will definitely make again. Scallops got a tiny bit tough in the oven as directed, so I might modify that in the future. Added a bunch of broccolini with the spinach, and used mirin as one reviewer suggested. It's a lot of butter, but with all the veggies (in the future I'd add even more: green beans, asparagus, etc.) it still feels virtuous-ish.

I did this as written, but did the veggies first and placed on a holding dish. I then did the scallops as outlined. When the butter-soy goes in the pan, I basted them all, then re-added the veggies. This gave me much more control of the scallops and they did not become rubbery, as some experienced putting them in the oven. I also found the soy overpowered the delicate flavour of the scallops. Next time I will reduce the soy to 1 tablespoon and add a tablespoon of water. But overall, delicious.

All the comments were so helpful! Used slightly less soy sauce, left the sauce in the pan after browning scallops and did not put them in the oven (warmer, warm bowl with lid). Greens = spinach and broccolini (pre-blanched and chopped). Mirin instead of water with greens. Doubled garlic. Texmati rice and added rice vinegar and scallions after cooked. Chopped ramp leaves, sesame seeds, sesame oil, lime wedges as garnish with furikake on the table for use if wanted. Gorgeous.

Great and easy way to prepare scallops! Followed pretty much as written, but for two, definitely not enough scallops for four. Next time I’ll increase the garlic.

Don't go cheap on the scallops. I bought smaller bay scallops to save a little money. I'm not sure if that's the reason, but a ton of water cooked out of my scallops. I was able to drain most of it off, but the sauce still ended up thinner than I think it was supposed to be.

Took some liberal inspiration from this recipe and made it with kale and king trumpets that I had on hand - turned out great! King trumpets/oysters tend to absorb more marinade than scallops, though, so I would 1.5-2x the sauce if you're going that route.

I made this last night and it was amazing. Such a rich tasting dish. I followed some other notes and did not transfer scallops to the oven, and it came out perfect. I added onions instead of scallions, and an alternate green. Definitely recommend, and will make this again.

I made this exactly as the recipe calls for but omitting the step of placing the cooked scallops in the oven. They go dry and rubbery so quickly so I just put them aside covered. I served it with coconut rice and it was scrumptious.

Combine this recipe with the coconut braised collard greens by Julia Moskin (and used kale instead), it was delicious! A hit. Will make this combo again.

Great dish. We loved it and I’ll make it again. Used mirin as some suggested. One tip: when the oven heats to 200, and the scallops go in it, turn it off. It’ll keep them warm without overcooking.

Fresh scallops Double the greens Nonstick ok Don’t worry about the oven

Increased soy and butter to 3 Tb each, Cooked 8 oz ramen and warmed with spinach and scallops . yum!

Easily and quickly made. Adapted for two. Used low sodium soy and subbed mirin for water as suggested. Scallops came in ziploc bag in their own scallopy juice which I also added at last stage. Furikake, sesame seeds and oil also great suggestions. Delicious sauce perfect for sopping with good bread or toast.

NYEve 2022, sensational

I made this recipe vegetarian and subbed the scallops for tofu. It was delicious! Tofu cooks longer so I waited on adding the butter and soy sauce a bit after I flipped it, but then I got the sauce to be more of a brown butter soy sauce which added another element to the flavor. Loved it!

No need for oven steps. Definitely under cook scallops in beginning because they keep cooking when added back to greens.

Made this tonight as a simple meal to share with with friends, one if whom is a chef! He raved about it. Served over wild rice mix, and as recommended used mirin instead if water. 4 scallops per person was just right. I kept the scallops on a warm plate covered with foil right next to me while I cooked the greens. It comes together very quickly. This recipe is easy, healthy and delicious.

Found it to be way too salty. Next time will cut the soy sauce in half.

For two of us, I got five scallops each & used a bag of baby spinach. Went with the suggestion to cook spinach with garlic & red pepper in the grape seed oil first & put aside; then cookies scallops in butter & soy sauce (I Tbsp) & a little sesame oil & added spinach at end to rehear a bit. Scallops cooked perfectly & served pouring extra sauce on jasmine rice.

We are vegetarian so used fake crab cakes in place of scallops. Used dandelion, basil, beet, and endive greens instead of spinach and added big chunks maitake mushrooms to the mix. It’s a keeper!

This was very simple and quick to prepare. It would have been even quicker, aside from my personal dislike of spinach stems! :) I used a half pound of scallops and 6oz bag of spinach, kept sauce proportions the same. This was very tasty, and is on the 'make again' list!