Seared scallops with soy and yuzu
Another traditional Japanese recipe from the Shizuka Ryokan kitchen.
Serves 2
scallop shells, for serving
1 tsp brown sugar
3 tsp organic soy sauce
2 tsp mirin
2 tsp drinking sake
2 tsp yuzu juice
10 scallops
10g fine quality butter (Danish)
wakame seaweed for garnish
Pour boiling water on wakame and set aside.
In a small jug, mix together brown sugar, soy sauce, mirin, sake and yuzu juice. Set aside.
Heat frypan until hot. Add butter.
Sear scallops for approximately 1 minute on first side, turn scallop, fry for 30 seconds. Pour sauce from jug into pan. After 30 seconds, remove scallops from pan and set aside.
Stir sauce until it thickens.
To serve: Place scallop shell on a plate of pebbles. Put one scallop in each scallop shell on a bed of wakame. Spoon 1 tsp of sauce over each scallop.
Vegan variation: Replace butter with Nutelex and scallops with the stems of king oyster mushrooms. Example in the recipe photograph at the rear.
