Hotate No Tataki Recipe

Inspired by Uchi Austin

Time30m

Serves2

strawberry XO, thai basil, vermouth butter

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Ingredients

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1
Prepare the Scallops
Pat the scallops dry with a paper towel. Season with salt and pepper on both sides.
2
Sear the Scallops
In a hot skillet over medium-high heat, add 2 tablespoons of butter. Once melted and hot, add the scallops. Sear for about 2 minutes on each side until golden brown. Remove from heat and let them rest.
3
Make the Strawberry XO Sauce
In a blender, combine the strawberries and XO sauce. Blend until smooth. Adjust seasoning with salt and pepper to taste.
4
Prepare the Vermouth Butter
In the same skillet, reduce the heat to medium. Add the vermouth and let it simmer until reduced by half. Add the remaining butter and stir until melted and combined.
5
Plate the Dish
On a serving plate, drizzle the strawberry XO sauce. Place the seared scallops on top. Drizzle the vermouth butter over the scallops and garnish with fresh Thai basil leaves.