ginger and spring onionsshallots, finely sliced to garnish
Remove scallops from their shells and rinse gently to remove any grit or shell. Rinse scallop shells and dry in preparation for serving.
In a heavy base non stick fry pan heat vegetable and sesame oil. Get the pan as hot as you can and add six of the scallops. Sear one side until browned and then quickly turn them over and sear the other side. Remove immediately from pan and leave to rest on kitchen towel. Repeat with the remaining scallops.
Wipe any excess oil from the pan, and return to the stove on a low heat.
Place butter, sake, soy sauce, mirin, caster sugar and grated ginger in the pan. Cook over a low heat until butter has melted and sugar has dissolved.
Then increase the heat and reduce sauce until slightly thickened.
Remove pan from heat and add all the scallops back to the pan and toss them through quickly but until well coated.
Place some finely sliced ginger and spring onions on each scallop shell and then top with the glazed scallop. Drizzle more sauce over the scallops and serve immediately.
Don't Overcook the Scallops!The major hazard you will have with this recipe is overcooking your scallops. The last thing you want is guests playing ping pong with the hors d’oeuvres. Don't overcrowd the pan, make sure there is plenty of space between the scallops so they sear and don't sweat. By only cooking a few at a time it is easier to judge how they are cooking and get them off the pan quickly when done.Use a Heavy Based SkilletA heavy based non stick pan is a must. You will still use a little oil when searing the scallops, but you will be safe from them sticking to your pan.All about the ScallopsScallops are the hero of this dish. They can also be expensive when buying on the half shell. If you are on a budget or catering to a large crowd buy them off the shell. When it comes around to plating and serving your guests, think outside the box. Use spoons or some other small vessel that will also hold the seared scallops along with a little of the sake butter sauce.