Baked Scallops In Yuzu Recipe - Hotate Yuzu Kamayaki

 RECIPES OF JAPAN

Fresh baked scallops are lightly baked with miso in yuzu shells for an exotic experience. If yuzus are not available, mandarins are an acceptable substitute.

Ingredients :

150 - 200 g 125 g 4 pieces 10 cm 4 tsp

Fresh scallops, quartered Red dengaku miso Yuzu (oranges or mandarins as substitute) Giant white radish (daikon), quartered Moro miso or red miso

Method : Mix the scallops with the dengaku miso, set aside. Cut or slice off top of each yuzu and reserve as a lid. Hollow out the rest of the yuzu carefully and fill each with some of the scallop mixture Set the lid aside and bake the filled yuzu in a 350o F (180o C or gas mark 4) oven for approx 15 minutes While scallops are baking, peel the radish and boil in lightly salted water until soft, drain, and cool in iced water and reserve. To serve, place a yuzu and its lid on each serving dish, garnish with the radish and 1 teaspoon of miso.