Starter
Roasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
45 minServes 4Nutri-Score C€€€
C
45 min
45 minRoasted Scallops in Yuzu Kosho Butter with Buckwheat Nori Crumb & Pickled Persimmon
what you need
Ingredients
scallops (in their shells, cleaned)Fish12 pieces
butter (melted)Dairy120 g
yuzu kosho (whipped into the butter)Pantry30 g
buckwheat (toasted)Grains60 g- panko breadcrumbsBakery60 g
- nori (crumbled)Pantry2 pieces
- katsuobushi (crushed)Fish10 g
persimmon (pickled, diced)Produce1 piece
shallot (finely sliced)Produce1 piece- yuzu peel (finely grated)Produce1 piece
- ikuraFish40 g
oil (for roasting)Pantry20 ml
per serving
Nutrition
347kcal
- Carbs
- 16 g
- Proteins
- 11 g
- Fat
- 27 g
what you’ll use
Tools
Mixing bowl
Frying pan
Baking tray
Oven
Grater
step by step
Method
- Step 1
Make the yuzu kosho butter
- Melt the butter gently.
- Whip the yuzu kosho through the melted butter until well combined.
- Step 2
Toast the buckwheat crumb
- Combine the panko, buckwheat, crumbled nori and katsuobushi in a pan.
- Toast over medium heat until deeply crisp and golden.
- Step 3
Prepare the garnish
- Dice the pickled persimmon.
- Finely slice the shallot and grate the yuzu peel.
- Step 4
Roast the scallops
- Place the scallops in their shells on a tray and spoon over the yuzu kosho butter.
- Roast in a hot oven until just cooked through and bubbling.
- Step 5
Plate and serve
- Scatter the toasted crumb over the scallops.
- Finish with pickled persimmon, shallot, yuzu peel and ikura.
most cooked first