Giant Clam & Japan Hokkaido Scallop Recipe

1. Rinse the giant clam meat and scallops; pat dry thoroughly with paper towels. Lightly season the clam meat with salt and white pepper.

2. In a small skillet, melt butter with olive oil over medium heat.

3. Add minced garlic; sauté 30 seconds until fragrant.

4. Whisk in white miso paste, soy sauce, sake, and mirin; simmer 1-2 minutes to blend flavors.

5. Stir in lemon juice and lemon zest; remove from heat.

6. Sear giant clam

Heat a heavy skillet over high heat. Add a little oil. Sear the giant clam meat for 1.5-2 minutes per side until caramelized and just cooked through. Remove to rest.

7. Sear scallops

In the same pan, add a touch more oil if needed. Pat scallops dry and sear 1.5-2 minutes on the first side until a golden crust forms; flip and sear 30-60 seconds on the other side.

8. Deglaze the pan with a splash of the sauce, scraping up any browned bits.

9. Arrange giant clam on plates, top with the seared scallops, and spoon the miso-butter sauce over.

10. Garnish with chopped chives and microgreens. Serve immediately.