Live Shell Roasted Jumbo Day Boat Scallops
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Remove the scallops from the shells using a dinner knife or a butter knife
2
Remove the intestines and innards and rinse off the sand, if any
3
Cut the scallops in half, lengthwise
4
Clean the deeper of the 4 scallop shells and set aside to be used for cooking the scallops in later
5
Best if cooked over Bincho charcoal (Japanese charcoal), but a conventional charcoal BBQ grill will do, or even a gas range at home
6
Place scallop shells over a medium fire, pour the sake, dashi and soy sauce carefully into the shells
7
When the sake comes to a light boil place scallop halves in the broth so they are not stacked, 2 scallop halves per shell
8
Cook for about 1 minute then flip over the scallops and add the chili oil, yuzu, and sesame oil and cook for an additional 1 minute, the scallops are best to serve medium rare to medium
9
Mix the daikon with the ponzu and set aside
10
Whip 2 egg whites then mix with 1 1/2 cups of salt to a solid consistency
11
Make 4 golf ball size balls and place in center of the serving dish
12
Remove shells with the scallops from the heat carefully
13
Place the shells on the balls and press down firmly, so that the shells do not move around on the plate
14
Garnish with a tiny pile of grated daikon mixed with ponzu and top off with garlic chips and julienned scallions
15
Heat 1/4-inch vegetable oil in a saute pan over medium heat
16
Add the garlic and lightly fry until golden brown
17
Remove to a paper towel lined plate