Chefs' Recipes

Yakitori Yurippi's scallops in half shell

Served with melted butter and purple shiso leaves.

Jul 18, 2023 5:13am
By Jessica Brook
  • 5 mins preparation
  • 2 mins cooking
  • Makes 12
    • Print
    Print
Scallops in half shell
In Japan, hotate (scallops) are commonly eaten raw, however, in this recipe, the scallops are grilled on a hibachi, resulting in beautifully soft meat and a crisp exterior.
In this recipe, from Sydney's Yakitori Yurippi, scallops are drizzled in melted salted butter and served with purple shiso leaves. It makes for a simple but impressive starter. Grill the scallops on a hibachi (or a gas barbecue) until the skin is slightly crispy.

Ingredients

  • 12 large scallops in the half shell, roe removed
  • Melted salted butter, for drizzling
  • 12 purple shiso leaves
  • Shio kombu (see note), to serve

Method

  • 1
    Preheat a charcoal barbecue (hibachi) or gas barbecue to high.
  • 2
    Remove scallops from shells and rinse shells. Grill scallops until golden (30 seconds each side). Return scallops to shells, drizzle with melted salted butter. Place shells on barbecue and cook until butter simmers (1-2 minutes). Transfer to a serving platter and place a purple shiso leaf under each scallop. Scatter with shio kombu; serve immediately.

Notes

Shio kombu is kelp cooked in soy sauce, mirin and sugar, then dried and cut into small pieces. It is available from Japanese and Asian supermarkets.

The Latest from Gourmet Traveller

© Copyright 2023 Are Media Pty LimitedAll Rights Reserved
All products are independently selected, tested or recommended by our team of experts. If you buy something, we may earn an affiliate commission.
Are Media and its brands may have generated text partially using generative AI. Upon generating draft language, our editors review, edit, and revise it to their own liking. We take ultimate responsibility for the content of our publications