A Japanese dish that always seems to stand out for me is 'asari sake' (Kobe Restaurant, Doncaster) or 'asari butter' (Izakaya Chuji, Melbourne) - pipis (cockles) in a sake and butter broth. The smooth nuttiness of the butter and the strong almost acidic flavours of the sake blend together to create a whole new depth of flavour.
So with a handful of scallops leftover from my quiche last weekend, and memories of the two dishes in mind, I decided to attempt the dish with what ingredients I had in my kitchen. It worked surprisingly well, although I don't think I'll be repeating it again with scallops. Pipis are definitely the way to go!
Ingredients
- 100g fresh scallops (I left the roe attached, but you can remove it if you want)
- 50g butter
- 50ml Chinese rice wine
- 50 - 100ml water (add more if turning this into a soup)
- salt and pepper to taste
Method
- Lightly season scallops with salt and pepper.
- In a heated pan, melt in half the butter.
- Sear scallops in the hot melted butter.
- When scallops are par-cooked, pour in rice wine. Gently swirl pan to mix the butter and rice wine together.
- As liquid starts to evaporate, add in remaining butter, then pour in water.
- Season with black pepper.
 |
| drunken butter scallops |
No comments:
Post a Comment