Nama Hotate Recipe

Time15m

Serves2

Hokkaido scallop, yuzu kosho

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Ingredients

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1
Prepare the scallops
Rinse the Hokkaido scallops under cold water and pat them dry with a paper towel. Remove the muscle from the side, if still attached.
2
Season the scallops
Sprinkle the sea salt evenly over the scallops on both sides. Allow them to rest for about 5 minutes.
3
Mix the sauce
In a small bowl, combine the yuzu kosho and fresh lemon juice. Mix well until combined.
4
Plate the dish
Place the scallops on a serving plate. Drizzle the yuzu kosho sauce over the scallops.
5
Garnish
Sprinkle the finely chopped chives over the scallops for garnish.