Photograph of the finished Hotate no batayaki

Japan · Sò điệp áp chảo bơ tỏi

Hotate no batayaki

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Scallops Scallops 600 g
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Cooking sake Cooking sake 60 ml
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Lime Lime 1
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Pat the scallops dry and sprinkle with a little pepper.
  2. 2 Heat the pan, sear the scallops for 2 minutes until golden brown on one side.
  3. 3 Flip to the other side, add unsalted butter and minced garlic, and cook for another 2 minutes.
  4. 4 Pour sake and soy sauce over the pan, then shake for 30 seconds to coat evenly with the sauce.
  5. 5 Sprinkle with chopped scallions, squeeze in some lemon juice, and serve immediately while hot.
Start cooking