Printed July 29, 2026
Lone Wolf's Gochugaru Butter Scallops
Three perfect scallops meet Korean chili flakes and brown butter in a solo seafood luxury that takes eight minutes from pan to plate. Sometimes dinner for one should be decadent.
Ingredients
- 3 large sea scallops
- 2 tablespoons butter
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- 1 tablespoon chopped chives
- Salt to taste
- Pinch of sugar
Preparation
Scallops often come in packages too large for one person, but if you can find them sold individually at the seafood counter, this dish is worth the splurge. The gochugaru adds a smoky, fruity heat that's entirely different from cayenne or red pepper flakes.
Preparation
- Pat scallops completely dry with paper towels—moisture is the enemy of a good sear. Season lightly with salt.
- Heat 1 tablespoon of butter in a small skillet over high heat until it just begins to smoke.
- Add scallops and don't touch them for 2 minutes. Flip and cook another 1-2 minutes until golden brown on both sides. Remove to a plate.
- Reduce heat to medium and add remaining butter. Once melted, add garlic and gochugaru, swirling for 30 seconds until the butter browns and smells nutty.
- Remove from heat. Stir in lemon juice, soy sauce, and a pinch of sugar.
- Pour the butter sauce over the scallops and garnish with chopped chives.
The perfect sear: Patience is everything. Resist the urge to peek or move the scallops during those first two minutes. That's when the Maillard reaction creates that golden crust worth writing home about.
Serving note: This deserves to be eaten slowly, perhaps with a small pile of rice or over butter lettuce cups. Pour yourself a glass of something cold and celebrate cooking well for an audience of one.
