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    Hotate Mentaiyaki Recipe: Serves: Prep: Cook

    Uploaded by

    Agatha Tanti
    This recipe is for baked scallops with mentaiko sauce or mayonnaise toppings. It involves removing the scallop meat from the shell, baking it for 5 minutes to remove excess liquid, then topping it with mentaiko sauce mixed with mayonnaise and cheese or a butter and mayonnaise mixture before baking further until the cheese is melted.

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    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd

    Hotate Mentaiyaki Recipe: Serves: Prep: Cook

    Uploaded by

    Agatha Tanti
    106 views2 pages
    This recipe is for baked scallops with mentaiko sauce or mayonnaise toppings. It involves removing the scallop meat from the shell, baking it for 5 minutes to remove excess liquid, then topping it with mentaiko sauce mixed with mayonnaise and cheese or a butter and mayonnaise mixture before baking further until the cheese is melted.

    Original Description:

    Kumpulan resep

    Original Title

    New Resep

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    This recipe is for baked scallops with mentaiko sauce or mayonnaise toppings. It involves removing the scallop meat from the shell, baking it for 5 minutes to remove excess liquid, then topping it with mentaiko sauce mixed with mayonnaise and cheese or a butter and mayonnaise mixture before baking further until the cheese is melted.

    Copyright:

    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd
    Download as odt, pdf, or txt
    106 views2 pages

    Hotate Mentaiyaki Recipe: Serves: Prep: Cook

    Uploaded by

    Agatha Tanti
    This recipe is for baked scallops with mentaiko sauce or mayonnaise toppings. It involves removing the scallop meat from the shell, baking it for 5 minutes to remove excess liquid, then topping it with mentaiko sauce mixed with mayonnaise and cheese or a butter and mayonnaise mixture before baking further until the cheese is melted.

    Copyright:

    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd
    Download as odt, pdf, or txt
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    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.

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