Muki-hotate ‡ Recipe

Name: Uchi Scottsdales Muki-Hotate ‡ Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 pieces Hokkaido scallops; 2 tablespoons Olive oil; 2 cloves Garlic; 2 tablespoons Lemon juice; 3 tablespoons Butter; 2 tablespoons Fresh parsley; 1 teaspoon Sea salt; 1 teaspoon Black pepper

Inspired by Uchi Scottsdale

Time30m

Serves4

hokkaido scallop

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Ingredients

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Method

Preparation

Clean the Scallops

Rinse the Hokkaido scallops under cold water to remove any sand or grit. Pat them dry with paper towels.

Mince the Garlic

Peel and finely mince the garlic cloves. Set aside.

Chop the Parsley

Finely chop the fresh parsley and set it aside for garnish.

Cooking

Heat the Oil and Butter

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot.

Sauté the Garlic

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant but not browned.

Cook the Scallops

Gently place the scallops in the skillet. Cook for 2-3 minutes on one side until they are golden brown.

Flip the Scallops

Carefully flip the scallops over, add the remaining butter, lemon juice, sea salt, and black pepper. Cook for another 2-3 minutes until they are opaque and cooked through.

Garnish and Serve

Remove the scallops from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges if desired.