Scallops with Spinach Oshitashi

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Spinach oshitashi is a dish served in its own right in Japan as an appetize, but I prefer it in combination with scallops.


  • 675g/ lb fine leaf spinach
  • 8 large scallops in their shells (ask your fishmonger to


Mise en Place

First prepare the spinach: in a large pan of boiling salted water, blanch the spinach for 1 minute. Refresh in cold water and drain. Gently squeeze out residual water and fluff the spinach up with a fork.