Scallops with Spinach Oshitashi

Preparation info

    • Difficulty

      Easy

Appears in

Keep it Simple

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.

Ingredients

  • 675g/ lb fine leaf spinach
  • 8 large scallops in their shells (ask your fishmonger to open them)
  • 1 tbsp bonito flakes
  • 2 spring onions
  • 1 lemon
  • Kikkoman soy sauce, to serve ¼ tbsp wasabi powder to serve

    Method

    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.