Hotate Mentaiyaki Recipe

SERVES: 2 (as a side-dish)

PREP:15 mins
COOK:15 mins

A delightfully beautiful and delicious Japanese baked scallops

with mentaiko sauce.
INGREDIENTS

5 half-shelled scallops if using frozen, thaw before use

60 grams mentaiko sacs aka pollock roe ( )
1 tbsp Japanese mayonnaise
40 grams shredded mozzarella cheese
a few stalks hon-shimeji mushrooms ends trimmed; optional
INSTRUCTIONS

1.Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits.
Scald the scallop shells in a bowl of hot water for a few minutes to disinfect, discard hot water
and rinse the shells. Return scallop meat to the shell.
2.Make a slit on the mentaiko sac and scrap out the roe with a spoon or the back of a small
knife. Discard the membrane. Combine mentaiko roe with mayonnaise in a small bowl; stir to
combine.
3.Place scallops on a foil-lined oven tray. Bake scallops in pre-heated oven of 200C for 5
minutes.
4.Using tongs, carefully drain the scallop broth collected in the shells in a small bowl. You may
use the broth for flavouring other dishes.
5.Divide and scatter a layer of cheese on top of each scallops, followed by the mentaiko
mixture. Garnish each scallop with 1 to 2 stalks of hon-shimeji mushrooms.
6.Return scallops to oven and continue baking at 200C for 10 minutes, or until the cheese is
melted and the edges are slightly browned.

Baked Scallops with Cheese Recipe

SERVES: 2 as a side dish
PREP: 10 mins
COOK: 8 mins

To prevent soggy baked scallops - Bake the scallops without

toppings for 5 minutes and drain the broth collected from the
first round of cooking, before returning it to the oven with the
toppings.
INGREDIENTS

6 half-shelled scallops if using frozen, thaw before use

30 grams unsalted butter cubed
2 tbsp mayonnaise
a small pinch of salt to taste; omit if using salted butter

freshly cracked black pepper to taste

60 grams shredded mozerella cheese
dried parsley flakes garnishing
INSTRUCTIONS

1.Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits.
Scald the scallop shells in hot water for a few minutes to disinfect, discard hot water and rinse
the shells. Return scallop meat to the shell.
2.Place cubed butter in a small bowl and microwave for 40 seconds. Use a spoon to stir the
butter vigorously to form a smooth paste. Add mayonnaise, salt and pepper; stir to combine
well.
3.Place scallops on foil or parchment-lined oven tray. Bake scallops in pre-heated oven of
200C for 5 minutes.
4.Using kitchen tongs, carefully drain the scallop broth collected in the shells in a small bowl.
You can use the broth for flavouring other dishes.
5.Divide and spoon the mayonnaise mixture evenly among the scallops. Top with shredded
cheese.
6.Return scallops to the oven and bake for another 8 minutes, or until the cheese is melted
and slightly browned at the edges. Top with dried parsley flakes before serving.