Scallops with Spinach Oshitashi

Name: Scallops with Spinach Oshitashi
Cuisine: Japan
Ingredients: Kikkoman soy sauce, to serve ¼ tbsp wasabi powder to serve; 1 lemon; 2 spring onions; 1 tbsp bonito flakes; 8 large scallops in their shells (ask your fishmonger to open them); 675g/1½ lb fine leaf spinach

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/1½ lb fine leaf spinach
8 large scallops in their shells (ask your fishmonger to

Asia
Japan
Starter
Pescatarian

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.