Hotate Butter Yaki

Pat the fresh scallops thoroughly dry with paper towels. Ensure all moisture is removed to achieve a good sear. Remove the small, tough side muscle from each scallop if present.

Finely chop the scallion and set aside for garnish.

Heat a frying pan or teppan over medium-high heat. Add the unsalted butter and allow it to melt completely until it begins to foam and turn a light golden brown, indicating a nutty aroma.