Grilled Hokkaido Scallops with Lemon Butter and Shiso

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender Hokkaido scallops grilled to perfection and topped with a bright lemon butter sauce infused with fresh shiso leaves. This Japanese-inspired seafood recipe, ready in about 16 minutes, pairs Hokkaido scallops, cleaned, unsalted butter, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 6 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Pat dry 12 large Hokkaido scallops and brush both sides with 1 tbsp olive oil. Sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Place scallops on the grill and cook for 2-3 minutes per side until grill marks form and scallops are opaque and springy to touch.
  3. Step 3: While scallops cook, melt 3 tbsp unsalted butter in a small saucepan over low heat. Add 1 minced garlic clove and cook for 1 minute until fragrant. Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp finely chopped shiso leaves.
  4. Step 4: Arrange grilled scallops on a serving plate and spoon the warm lemon shiso butter sauce over them. Serve immediately with steamed rice or a light salad.

Frequently asked questions

How long does Grilled Hokkaido Scallops with Lemon Butter and Shiso take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Hokkaido Scallops with Lemon Butter and Shiso?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Hokkaido Scallops with Lemon Butter and Shiso?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Hokkaido Scallops with Lemon Butter and Shiso for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Hokkaido Scallops with Lemon Butter and Shiso?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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