I’ve made this dish before, and it was great! Found a similar recipe from noobcook.com. Craving for it again!
- 5 half-shelled scallops if using frozen, thaw before use
- 60 grams mentaiko sacs aka pollock roe (明太子 )
- 1 tbsp Japanese mayonnaise
- 40 grams shredded mozzarella cheese
- a few stalks hon-shimeji mushrooms ends trimmed; optional
1.Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits. Scald the scallop shells in a bowl of hot water for a few minutes to disinfect, discard hot water and rinse the shells. Return scallop meat to the shell.
2.Make a slit on the mentaiko sac and scrap out the roe with a spoon or the back of a small knife. Discard the membrane. Combine mentaiko roe with mayonnaise in a small bowl; stir to combine.
3.Place scallops on a foil-lined oven tray. Bake scallops in pre-heated oven of 200°C for 5 minutes.
4.Using tongs, carefully drain the scallop broth collected in the shells in a small bowl. You may use the broth for flavouring other dishes.
5.Divide and scatter a layer of cheese on top of each scallops, followed by the mentaiko mixture. Garnish each scallop with 1 to 2 stalks of hon-shimeji mushrooms.
6.Return scallops to oven and continue baking at 200°C for 10 minutes, or until the cheese is melted and the edges are slightly browned.