Live Shell Roasted Jumbo Day Boat Scallops
- 4 live day boat scallops
- 2 tablespoons sake
- 4 tablespoon dashi stock
- 1 teaspoon soy sauce
- 1/2 teaspoon chili oil (Rai-yu preferred)
- 1/2 teaspoon yuzu (Japanese citrus, can substitute lime)
- 1/2 teaspoon sesame oil
- 1/2 cup grated daikon radish
- 1 teaspoon Ponzu (citrus vinegar)
- 1/4 cup Garlic Chips, recipe follows
- 1 scallion, julienned very thinly
- 2 egg whites
- 1 1/2 cups salt
Remove the scallops from the shells using a dinner knife or a butter knife. Remove the intestines and innards and rinse off the sand, if any. Cut the scallops in half, lengthwise. Clean the deeper of the 4 scallop shells and set aside to be used for cooking the scallops in later.
Best if cooked over Bincho charcoal (Japanese charcoal), but a conventional charcoal BBQ grill will do, or even a gas range at home.
Place scallop shells over a medium fire, pour the sake, dashi and soy sauce carefully into the shells. When the sake comes to a light boil place scallop halves in the broth so they are not stacked, 2 scallop halves per shell. Cook for about 1 minute then flip over the scallops and add the chili oil, yuzu, and sesame oil and cook for an additional 1 minute, the scallops are best to serve medium rare to medium.
Mix the daikon with the ponzu and set aside.
Whip 2 egg whites then mix with 1 1/2 cups of salt to a solid consistency. Make 4 golf ball size balls and place in center of the serving dish. Remove shells with the scallops from the heat carefully. Place the shells on the balls and press down firmly, so that the shells do not move around on the plate. Garnish with a tiny pile of grated daikon mixed with ponzu and top off with garlic chips and julienned scallions.Garlic Chips:
1/4 cup sliced garlic
Heat 1/4-inch vegetable oil in a saute pan over medium heat. Add the garlic and lightly fry until golden brown. Remove to a paper towel lined plate.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Vernon Cardenas
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse