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Home >> YAKIMONO - GRILLED & PAN-FRIED Recipes

SCALLOPS WITH YUZU SAUCE

INGREDIENTS :

250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 750g large shelled sea scallops, 2 lemons, some lettuce, some spring onion, 1T oil, 2T butter, some red shiso and plum.

SEASONINGS:
10T white miso, 2T sake, 4T mirin.

PREPARATION :

1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of komub; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 2T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Rinse lemons; Grate for lemon zest with a grater; Cut the flesh in halves; Squeeze for lemon juice.
4. Add seasonings to a small saucepan; Stir over a medium heat till mix; Turn off the heat; Add 2T lemon juice and 4 tsp grated lemon zest from the step 3; Mix well.
5. Rinse spring onion; Cut off both ends; Slice thinly.
6. Rinse and drain lettuce.
7. Rinse scallops in running water for 5 minutes; Drain; Pat dry; Lay kitchen paper on baking paper; Arranger the scallops on the kitchen paper for 5 minutes; Transfer the scallops into a bowl; Discard the kitchen paper; Pat dry the baking paper; Grease.
8. Pre-heat an oven to 200 degree celcius.
9. Add 2T butter to a non-stick skillet; Cook over a medium heat till melt; Arrange the scallops in the skillet; Sear the scallops over a medium heat for 1 minute; Turn the scallops over; Sear over a medium heat for 1 minute; Drizzle with 1T lemon juice from the step 3; Turn off the heat; Arrange the scallops on the greased baking paper; Evenly brush the scallops with the sauce from the step 4.
10. Put the baking paper with the scallops on the big and flat wooden spatula; Carefully slide the baking paper with the scallops on a rack in the upper third of the oven; Bake till the sauce start caramelizing (roughly 1 minute); Take the scallops out of the oven.
11. Arrange the sushi rice from the step 2 on serving plates; Sprinkle with some red shiso and plum; Arrange the lettuce and the the scallops next to the rice; Garnish the scallops with the spring onion.