Scallops from the Sea of Okhotsk in Hokkaido are thick and sweet. Scallops raised in the nutrient-rich sea are ideal for sashimi. It is very convenient because it is frozen one by one and you can take out only the amount you use.
Recipe : Sautéed Scallops with Nori Butter Sauce
Ingredients ( for 2 pax )
"Sashimi Hokkaido Scallop" 250g
1/2 zucchini
Appropriate amount of olive oil
A little salt and pepper
A (150ml water, 2 tsp soy sauce, 1 tbsp sake)
1-2 teaspoons wasabi
10g butte
How to make (Cooking time: 15 minutes )
① Thaw the scallop adductor muscles and cut the zucchini into round slices of 1 cm width.
②Heat olive oil in a frying pan, grill both sides of ① over high heat while adding salt and pepper, and place on a plate.
③Put A in a frying pan and bring to a boil.Add torn pieces of grilled seaweed and melt it.Add wasabi and butter to make the sauce and pour over ②.
Frozen
