This is a simple dish that yields a great finishing result. It’s always a popular appetiser, and ever so increasingly common in Japanese restaurants. This recipe is taken from Nobu the Cookbook.
The sauce is very versatile and have many variations. Instead of chili garlic sauce, you can add wasabi, mustard, or miso to the mayo base.
- Scallops - 4 ea., in the shell
- Enoki mushrooms - 7 oz. (200g)
- Tobiko - 4 Tbsp.
- Nori - 4 Tsp., fresh, shredded
- Seaweed - fresh, for garnish
- Limes - 2 ea., halved
- Creamy spicy sauce
- Egg yolks - 2 ea.
- Sea salt - 1/2 Tsp.
- White pepper
- Rice Vinegar - 2 Tsp.
- Vegetable oil - 1 cup
- Chili garlic sauce - 1 Tbsp.
1. Preheat the oven to 475°F (250°C)
2. Extract the scallops from their shells. remove the beard and innards and discard. Rinse the scallops in cold water and drain. Reserve shells and scrub thoroughly. Cut each scallop into 4 pieces of equal size.
3. Preheat a grill or broiler. Spread the mushrooms over tge insides of the reserved shells. Layer the scallop pieces over the mushrooms and bake for 3 to 4 minutes. Remove the scallops from the oven and top with tobiko, nori and the sauce. Grill or broil until the surface turns golden brown.
4. Arrange the scallop shells on a seaweed lined plate and serve with halved limes.
For the Creamy Spicy Sauce:
1. Make the mayonnaise by beating the egg yolk in a bowl, adding sea salt, pepper and rice vinegar, and then gradually whipping in the vegetable oil a little at a time.
2. Stir in the chill garlic sauce.