Another traditional Japanese recipe from the Shizuka Ryokan kitchen. Serves 2 scallop shells, for serving1 tsp brown sugar3 tsp organic soy sauce2 tsp mirin2 tsp drinking sake2 tsp yuzu juice 10 scallops10g fine quality butter (Danish)wakame seaweed for garnish Pour boiling water on wakame and set aside. In a small jug, mix together brown sugar, … Continue reading Seared scallops with soy and yuzu