In Japan, hotate (scallops) are commonly eaten raw, however, in this recipe, the scallops are grilled on a hibachi, resulting in beautifully soft meat and a crisp exterior.
In this recipe, from Sydney’s Yakitori Yurippi, scallops are drizzled in melted salted butter and served with purple shiso leaves. It makes for a simple but impressive starter. Grill the scallops on a hibachi (or a gas barbecue) until the skin is slightly crispy.
Ingredients
Method
1.Preheat a charcoal barbecue (hibachi) or gas barbecue to high.
2.Remove scallops from shells and rinse shells. Grill scallops until golden (30 seconds each side). Return scallops to shells, drizzle with melted salted butter. Place shells on barbecue and cook until butter simmers (1-2 minutes). Transfer to a serving platter and place a purple shiso leaf under each scallop. Scatter with shio kombu; serve immediately.
Shio kombu is kelp cooked in soy sauce, mirin and sugar, then dried and cut into small pieces. It is available from Japanese and Asian supermarkets.
Notes
