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