Hotate Mentaiyaki

Winter 2013

This recipe from Wildflower Country Club in Temple, Texas, adds an Italian touch to scallops on the half shell by gilding the Japanese delicacy with rich mozzarella cheese.

6 ounces mentaiko (fish eggs)
3 tablespoons Japanese mayonnaise
18 fresh, large half-shelled sea scallops
4 ounces shredded mozzarella cheese
18-36 whole hon-shimeji mushrooms, stems trimmed 

Preheat oven to 200 degrees. To make the mentaiko sauce, in a small bowl gently fold the fish roe into the Japanese mayonnaise and set aside.

Remove scallop meat from each shell and rinse the meat thoroughly. Soak the scallop shells in a bowl of hot water for a few minutes to disinfect, then discard water. Rinse and drain the shells. Line up shells on a large baking sheet and return the scallops to each shell.

Bake the scallops for 5 minutes. Drain and discard excess broth from scallops. Sprinkle the cheese over the scallops, and top with mentaiko sauce and a few mushrooms per scallop. Return the tray of scallops to the oven and bake for an additional 10 minutes or until cheese is melted and golden brown.

Yield: 6 servings

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