Hotate Bata Yaki

Ingredients

Instructions

1. 1

   Pat the scallops thoroughly dry with kitchen paper, then season both sides with salt and black pepper. Slice the spring onion and grate the garlic so everything is ready before cooking; the scallops cook very quickly.

2. 2

   In a small bowl, stir together the soy sauce, mirin, garlic, and lemon juice. Keeping the glaze premixed helps prevent the garlic from catching in the pan later.

3. 3

   Heat a large frying pan over medium-high heat until hot, then add the neutral oil. Lay in the scallops with space between them and sear for 1 1/2 to 2 minutes on the first side without moving, until a deep golden crust forms.

4. 4

   Turn the scallops and cook for 30 to 60 seconds on the second side. Reduce the heat to medium, add the butter, and let it melt and foam. Spoon a little of the butter over the scallops for even browning.

5. 5

   Pour in the soy-mirin mixture and swirl the pan for 20 to 30 seconds until the sauce turns glossy and lightly thickened. The scallops are done when just opaque in the centre and still tender; avoid boiling the sauce for too long or it will become salty and the scallops may overcook.

6. 6

   Transfer to warm plates, spoon over the butter soy glaze, and finish with spring onion and lemon wedges. Serve immediately while the scallops are hot and juicy.

Nutrition per serving

Notes

• •If your scallops release water in the pan, the heat is too low or they were not dry enough; dry surfaces are the key to a good sear.
• •Use dry-packed scallops if possible. Wet-packed scallops brown less efficiently and can taste slightly diluted.
• •This is excellent with steamed rice, sautéed greens, or simple grilled asparagus.
• •For the best texture, choose large scallops of similar size so they cook evenly.

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