Insider's Kitchen

No.206 (2/24/12)

HOTATE - Scallop -e

By Nao H. Kauffman
Chief Editor

Aomori is the second largest scallop producer in Japan, and Mutsu bay is well known for scallop aqua farming. However, the hot weather in summer a few years ago severely damaged young shells and caused scarcity of these delicious sea creatures. Nevertheless, a small amount of young shells overwintered the 2010 and grew enough to be sold in the market later than usual last May.
After the Tohoku Region's Natural Disaster hit the other areas' scallop farming in Miyagi and Iwate, a good quality scallop grown in Aomori would be in high demand. This would cover only fresh scallops and would be unable to produce those processed scallops.
We are in the right place and should appreciate the local bounty as we can reasonably consume. I would like to introduce simple recipes for scallops.

How to Prepare

1.Hold the white side shell in the top.
2.Use a dinner knife to slide in and open the shell by pressing the bottom of the shell from the inside.
3.Flip the shell as the scallop is held and remove the black inedible part. Then, remove the strip. Scoop the scallop off the shell.
4.The strip should be cleaned with salty water and cut it apart for easy bites.
Torched Scallop Carpaccio

Ingredient
4 pieces Scallop
One small tomato
1/2 cucumber (chopped)
1/2 cup Yellow Pepper (Chopped)

Sauce
2 teaspoon mustard with seed
2 teaspoon honey
1 teaspoon olive oil
2 tablespoon Men Tsuyu (Japanese sweet soy flavor sauce)
1 tablespoon lemon juice
Black pepper and salt
Direction
1.Mix the sauce ingredients.
2.Slice the tomato and chop the vegetables.
3.Slice scallops in half and fry one side quickly in the pan.
4.Line the scallop and the sliced tomato one by one. Then, decorate the chopped vegetable on top and add the sauce.

Scallop Bourgogne

Ingredient
Scallops on a shell
White wine
Chopped garlic
Salted Butter
Parsley
Bread crumbs
White Cheese

1.Prepare the scallop and clean very well with salty water.
2.Add one teaspoon (room temperature) and chopped garlic and parsley on the scallop in the shell.
3.Add a little white wine and shredded white cheese; lastly add bread crumbs on top.
4.Grilled in the oven for seven minutes at 425 degree until the top gets golden brown.

They are great appetizers!

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