King scallops, two ways

Name: King scallops, two ways
Yield: Serves 2 as a starter, 4 as a pre-starter
Cuisine: Japanese
Ingredients: 75 ml mirin; 3 cm piece of kombu; juice of ½ medium lemon; 75 ml Japanese soy sauce (please use a new bottle); 4 large king scallops, cleaned, corals discarded and deep half-shells reserved; 1 tablespoon sesame seeds; 1 spring onion, finely sliced; 1 medium lemon (this should be cut in half lengthways); 4 large king scallops, cleaned, corals discarded and deep half-shells reserved; 1 small thumb-sized piece of very fresh root ginger, peeled, finely sliced and pieces shredded lengthways into thin hairs; ½ small red onion, very finely chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon baby capers, well rinsed; ½ small celery stick, de-strung and very finely chopped; 4 large king scallops, cleaned, corals and deep half-shells reserved; sunflower oil, for frying; flaked sea salt; 4 large king scallops, cleaned, corals and deep half-shells reserved

Preparation info

Serves
2
as a starter

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Here are two quick and easy recipes for scallops - one for those who like the scallop raw and one for those who prefer it cooked. I like both ways very much and would urge anyone who has not eaten scallops raw to do so.

In the Japanese-style recipe (Way 1), the sweetness of the scallops coupled with the tangy dressing leaves you with a sharp afterglow and a feeling of purity. The Japanese ingredients, such as kombu (dried kelp) and mirin (Japanese sweet cooking sake),

Ingredients

Asia
Japan
Fish course
Starter
Pescatarian

Ingredients

Method