Scallop adductor muscles are a highly popular menu item, often ordered by many. They pair exceptionally well with teppanyaki, as the flavorful broth from the scallops flows onto the hotplate, undergoes further heating, condenses, solidifies, and adheres back to the scallops. To achieve this, it's crucial to remove excess moisture, allowing only the natural juices from the scallops to condense.
The resulting butter-grilled scallops boast a rich flavor profile, combining the robustness of seafood with a refreshing quality, complemented by the richness of butter. This creates a truly delicious and exquisite dish.
▼Ingredients▼
■Scallop (Size S)…2 pieces
■Spinach…15g
■Butter…10g
■Salt, white pepper…to taste
■White wine…a splash
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#japanese #hibachi #teppanyaki #scallop #butter