Name: Giant Scallop Sake Poached in Shell
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: 2 tsp light soy sauce; few sprigs of chives; 2 tbsp sake; 1 small clove of garlic, finely chopped; 2 tsp mirin; 4 king scallops, live and in shell; 1 tbsp salted butter; 1 shallot, finely chopped

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This is such a simple recipe and works fantastically well with giant hand-dived king scallops, but if these are not available, good-quality large, hand-dived scallops are the perfect substitute.

Ingredients

4 king scallops, live and in shell
1 tbsp salted butter
1 shallot, finely chopped<

Method

Insert a shucking or filleting knife into the hinge of the scallop and twist the knife a few times until the two shells separate slightly. Run the knife along the flat shell to detach the scallop and remove this shell. Now gently cut between the scallop meat and the shell to detach the scallop from the curvy shell. Remove and discard the ‘frilly’ membrane and stomach. Gently clean the scallop a

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Giant Scallop Sake Poached in Shell

Ingredients

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