Various Scallop Dishes | Journey in Pursuit of Japanese Scallops

Hokkaido scallops

🥗Healthier: king scallops

💰Cheaper: bay scallops

King scallops are lower in price but still offer great flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee provides a rich flavor with a higher smoke point.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a unique flavor and is often less expensive.

Lightly salt defrosted Japanese scallops and leave for 5 minutes. Season with sake, then cut into pieces.

Put two eggs in a bowl and beat. Add a little soy sauce, 1 tsp mirin (or sugar) and a pinch of salt. Add scallop pieces and mix.

Put the egg hotchpotch blanching broth in a pot and bring to a boil. Slowly add the egg mixture while mixing lightly with chopsticks and wait until the egg is slightly solidified. Use a perforated ladle to scoop the egg and place in a shallow sieve.

Lay kitchen paper in a small vessel, then use a spoon to scoop and place the egg mixture in it.

Separate the shimeji mushrooms. Blanch in boiling water, then cool in cold water. Do the same with the snow peas after removing their strings.

Cut up the blanched egg, shimeji mushrooms and snow peas, and place in a bowl. Pour the hot main broth over the ingredients, then top with a small pile of thinly sliced chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens