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Butter-grilled scallops

Japan’s northernmost island of Hokkaido is known for its huge, flavourful scallops. When cooking great quality seafood, the less you do to it, the better, and this simple recipe cooks the scallops in Hokkaido butter and their own juices, with delicious results. This dish is designed to be served as part of a larger shared meal.

  • serves

    4-6

  • prep

    10 minutes

  • cook

    5 minutes

  • difficulty

    Mid

serves

4-6

people

preparation

10

minutes

cooking

5

minutes

difficulty

Mid

level

Ingredients

  • 4-6 Hokkaido scallops, in the shell
  • 1 tsp butter (per scallop)  
  • ½ tsp soy sauce (per scallop)
  • pinch of sea salt (per scallop)

Instructions

Open the scallops and cut the soft animal away from the shell. Remove the black stomach and liver, retaining gills and muscles. Rinse the shell and the scallop and return the scallop to the shell.

Top each scallop with butter and soy sauce, and place the shell on a chargrill. Grill for about 5-10 minutes or until the butter starts to bubble. Turn the scallop over and remove from the heat. Season with a little sea salt and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 25 June 2015 12:01pm
By Adam Liaw
Source: SBS



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