Scallop Hotate Recipe

Steamed Scallops with Garlic


6 - 8 Scallops

1-2 tablespoon Roasted or Fried Garlic

30g Vermicelli, soaked to soften

1/4 teaspoon Salt

A pinch of Sugar

A dash of Ground Black Pepper

A drizzle of Sesame Seed Oil


Dab scallops dry with kitchen paper.

Marinade scallops with salt, black pepper and sugar.

Place soften vermicelli in a dish.

Scatter 1/3 of the garlic on the vermicelli.

Place marinated scallops on the vermicelli.

Top the scallops with the remaining garlic.

Steam for 7 minutes or till done.

Drizzle sesame seed oil and serve.


The vermicelli is not garnish. It will absorb all the sauce that comes from the steaming. So don't waste it, have it together with the scallops.

If you don't have time to make the roasted garlic, you can use raw garlic. However, you might want to cut down the amount by half.

Stir Fried Scallop and Broccoli


1 tbs peeled garlic cloves

pinch of salt

1bunch young Chinese broccoli, cut into bite-size pieces

2 tbs vegetable oil

12cleaned scallops, with roe on, halved widthways

2 tbs oyster sauce

pinch of white sugar

pinch of white pepper

steamed jasmine rice, to serve


Pound the garlic and salt in a mortar and pestle into a coarse paste.

Cook the Chinese broccoli in boiling water for 2-3 minutes or just until tender.

Remove and set aside and reserve a little of the blanching water.

Heat the wok over high heat. Add the oil then the garlic paste and stir fry for 30 seconds or until fragrant.

Add the scallops and cook for another 30 seconds, then add the broccoli and a little of the blanching water to moisten and toss just until heated through. Add the oyster sauce, sugar and pepper and toss to combine. Serve immediately with steamed rice.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Seared Sea Scallop Salad with Honey-Lime Dressing Recipe


For the Honey-Lime Dressing:

1/3 cup freshly squeezed lime juice, from 2 to 3 limes

5 teaspoons honey, or to taste

1 tablespoon white wine vinegar, or rice vinegar

1/8 teaspoon salt

For the Seared Sea Scallops:

2 tablespoons grapeseed oil, or peanut oil

1 1/2 to 2 pounds sea scallops, patted dry

3 handfuls mixed greens, such as pea shoots, watercress or arugula mixed with mesclun

2 handfuls vegetables, such as orange bell peppers and jicama, chopped


Make the Scallops

Gather the ingredients.

Heat oil in a large cast-iron or non-stick skillet over medium-high heat.

Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).

Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.

Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).

Transfer to a plate; repeat with remaining scallops.

To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.

Make the Dressing

Gather the ingredients.

In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.

Taste and adjust accordingly.