I made this dish back in September 2008. Pan-seared Jumbo Scallops drizzled with Japanese Yuzu sauce, served with Garlic-Ginger Bok Choy, and Fried Rice.
The scallops are from Costco, available in the frozen section, in 2-pound bags (I think they're U-15... as in 15 per pound). The key is to thaw them and dry each one individually with a paper towel. If its moist, it doesn't get a good sear on it.
Yuzu is this japanese citrus fruit that has a very delicate light but distinct flavor. Its used in a lot of fancy japanese recipes. Its available at the giant asian supermarkets or specialty japanese markets.
Sprinkle salt and pepper onto all sides of the patted-dry scallops. Heat up a frying pan on high heat for a minute or two, then add some olive oil (or use a spray oil like Pam), give it another moment, then one by one add the scallops in. Drop a few drips of yuzu on top of each scallop. After 1.5 to 2 minutes (of putting down your initial scallop), start flipping each one over. Then drip a little yuzo on each one again. 1.5 to 2 minutes later, remove each one from the pan and plate.
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