Butter-soy seared scallops (Hotate batā-yaki)

1. Rinse the scallops gently in cold water, pat thoroughly dry with kitchen paper and sprinkle with a pinch of salt.

2. Heat a frying pan until very hot over high heat, then add the oil and half the butter.

3. Place the scallops in the pan, well spaced, and fry without moving for 1.5-2 minutes until the undersides are golden.

4. Turn and fry the other side for 1 minute – the centres should stay slightly translucent.

5. Lower the heat, add the rest of the butter, the sake and the soy sauce and toss the scallops in the foaming sauce for 20 seconds.

6. Transfer to a plate, drizzle with the pan juices and serve at once scattered with thin spring onion rings.

Tip: Batā-yaki (butter-frying) is a speciality of Hokkaido, where the best scallops are caught. Scallops only brown nicely if they're completely dry – don't skip that step.