Scallops With Butter And Soy Sauce Baked In Their Shells Recipe by cookpad.japan
Cooking Instructions 1 Use a dinner knife or a metal spatula to open the scallop shell. Pry it apart slowly, starting from the flat part of the shell. There's a small gap near the hinged part, so open it from there. 2 This is how it looks with one half of the shell taken off. Scrape off the contents, leaving nothing behind. 3 Scrap the scallop contents off the other half cleanly too. Work carefully and slowly. If you rush it you'll leave bits behind. 4 This is how it looks with the contents removed. 5 The black part is the stomach and can have accumulated poisons. It's not eaten so remove it. 6 This is the egg or sperm sac and is delicious. If it's whitish it's a male, and if it's reddish it's a female. This one is a male. 7 Take the tough connective tissue off with your hands, and take the gills and any slime off with the back of the knife. If you are going to cook the scallop thoroughly you can eat the gills too! 8 Massage the connective tissue part with salt to remove any sliminess. Cut into easy to eat pieces. 9 Put the scallops, egg or sperm sac and frilly edges back into the rounded half of the shell. Add 5 g per shell. 10 Preheat the oven to 250°C. Bake the scallop shells for 2 minutes. If you're using a toaster oven, bake for 3 minutes. 11 After 2 minutes, drizzle in 1 teaspoon of soy sauce into each shell, and bake for a further 3 minutes (5 minutes if using a toaster oven). 12 Sprinkle a little coarse salt onto the serving plates so that the shells will be stable on them. 13 When the shells are baked, put them on the plates and press down lightly to stabilize them. 1 Use a dinner knife or a metal spatula to open the scallop shell. Pry it apart slowly, starting from the flat part of the shell. There's a small gap near the hinged part, so open it from there. 1 Use a dinner knife or a metal spatula to open the scallop shell. Pry it apart slowly, starting from the flat part of the shell. There's a small gap near the hinged part, so open it from there. 2 This is how it looks with one half of the shell taken off. Scrape off the contents, leaving nothing behind. 2 This is how it looks with one half of the shell taken off. Scrape off the contents, leaving nothing behind. 3 Scrap the scallop contents off the other half cleanly too. Work carefully and slowly. If you rush it you'll leave bits behind. 3 Scrap the scallop contents off the other half cleanly too. Work carefully and slowly. If you rush it you'll leave bits behind. 4 This is how it looks with the contents removed. 4 This is how it looks with the contents removed. 5 The black part is the stomach and can have accumulated poisons. It's not eaten so remove it. 5 The black part is the stomach and can have accumulated poisons. It's not eaten so remove it. 6 This is the egg or sperm sac and is delicious. If it's whitish it's a male, and if it's reddish it's a female. This one is a male. 6 This is the egg or sperm sac and is delicious. If it's whitish it's a male, and if it's reddish it's a female. This one is a male. 7 Take the tough connective tissue off with your hands, and take the gills and any slime off with the back of the knife. If you are going to cook the scallop thoroughly you can eat the gills too! 7 Take the tough connective tissue off with your hands, and take the gills and any slime off with the back of the knife. If you are going to cook the scallop thoroughly you can eat the gills too! 8 Massage the connective tissue part with salt to remove any sliminess. Cut into easy to eat pieces. 8 Massage the connective tissue part with salt to remove any sliminess. Cut into easy to eat pieces. 9 Put the scallops, egg or sperm sac and frilly edges back into the rounded half of the shell. Add 5 g per shell. 9 Put the scallops, egg or sperm sac and frilly edges back into the rounded half of the shell. Add 5 g per shell. 10 Preheat the oven to 250°C. Bake the scallop shells for 2 minutes. If you're using a toaster oven, bake for 3 minutes. 10 Preheat the oven to 250°C. Bake the scallop shells for 2 minutes. If you're using a toaster oven, bake for 3 minutes. 11 After 2 minutes, drizzle in 1 teaspoon of soy sauce into each shell, and bake for a further 3 minutes (5 minutes if using a toaster oven). 11 After 2 minutes, drizzle in 1 teaspoon of soy sauce into each shell, and bake for a further 3 minutes (5 minutes if using a toaster oven). 12 Sprinkle a little coarse salt onto the serving plates so that the shells will be stable on them. 12 Sprinkle a little coarse salt onto the serving plates so that the shells will be stable on them. 13 When the shells are baked, put them on the plates and press down lightly to stabilize them. 13 When the shells are baked, put them on the plates and press down lightly to stabilize them. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Lightly Flavored Simmered Flounder Flounder Soup Simple! Egg-Free, Oven-Baked Tonkatsu Simmered Flounder Offcuts Orange Marmalade & Cheese Pound Cake Tender Squid and Green Onions with Vinegar Miso Sauce Easy Yukhoe Salty-Sweet Shijimi Clams To Serve With Rice Nanban Style Oyster with Grated Daikon Radish Soy Sauce Flavored Spicy Kiriboshi Daikon Lightly Flavored Simmered Flounder Flounder Soup Simple! Egg-Free, Oven-Baked Tonkatsu Simmered Flounder Offcuts Orange Marmalade & Cheese Pound Cake Tender Squid and Green Onions with Vinegar Miso Sauce Easy Yukhoe Salty-Sweet Shijimi Clams To Serve With Rice Nanban Style Oyster with Grated Daikon Radish Soy Sauce Flavored Spicy Kiriboshi Daikon