Cheese baked Hokkaido half shell scallop. Japanese scallops are recognized as a premium species for their sweet flavour and firmness. With the shell, it accentuates the presentation when served to your loved ones and family. Grab a pack from us now!
Ingredients:
7 scallop
30 g unsalted butter cubed
2 tbsp mayonnaise
1 pinch salt to taste
1 pinch black pepper
60 g mozzarella cheese
a pinch dried parsley
Preparation method:
1. Remove scallop meat from the shell, rinse the meat thoroughly and remove any residue. 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 a pre-heated oven at 200°C (392°F) for 5 minutes.
4. Using kitchen tongs, carefully drain the scallop broth collected in the shells into 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 brown at the edges. Top with dried parsley flakes before serving (optional).