Japan’s northernmost island of Hokkaido is known for its huge, flavourful scallops. When cooking great quality seafood, the less you do to it, the better, and this simple recipe cooks the scallops in Hokkaido butter and their own juices, with delicious results. This dish is designed to be served as part of a larger shared meal.
- 4-6 Hokkaido scallops, in the shell
- 1 tsp butter (per scallop)
- ½ tsp soy sauce (per scallop)
- pinch of sea salt (per scallop)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Open the scallops and cut the soft animal away from the shell. Remove the black stomach and liver, retaining gills and muscles. Rinse the shell and the scallop and return the scallop to the shell.
Top each scallop with butter and soy sauce, and place the shell on a chargrill. Grill for about 5-10 minutes or until the butter starts to bubble. Turn the scallop over and remove from the heat. Season with a little sea salt and serve.