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Ingredients
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Hotate (Scallops) with Squash, Saikyo Corn, and Wakame
Method
Preparation Steps
- 1
Prepare the Ingredients
Start by soaking the wakame seaweed in warm water for about 10 minutes until rehydrated. Drain and set aside. Peel and dice the butternut squash into small cubes.
- 2
Cook the Squash
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash, season with salt and black pepper, and sauté for about 10 minutes until tender.
- 3
Cook the Scallops
In another pan, heat the remaining tablespoon of olive oil over medium-high heat. Pat the scallops dry and season with salt and black pepper. Add them to the pan and sear for about 2-3 minutes on each side until golden brown and cooked through.
- 4
- 5
Serve
Plate the sautéed butternut squash, top with the scallops, wakame, and corn mixture. Garnish with sesame seeds and serve immediately.
