Grilled scallops with tea
Cooking the scallops over an open flame enhances their aroma.
Be careful not to overcook the lettuce, as it will become mushy.
Be careful not to overcook the lettuce, as it will become mushy.
How to make it
1
Sprinkle a little salt all over the scallops and cook them over direct heat for just under 10 seconds on each side to brown them
2
Heat [A] in a frying pan and add the torn lettuce. Once softened, add the grilled scallops. Once boiling, turn off the heat and thicken with water-dissolved potato starch to complete the sauce
Ingredientsfor 2 people
-
- Scallop adductor muscle for sashimi
- 4 pieces
-
- salt
- Small amount
-
[A]
- Bonito dashi
- 150cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- lettuce
- 50g
-
- Water-soluble potato starch
- 3/2 tbsp
[PR]
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