Scallops with Artichokes and Unagi Sauce
Appetizers • Japanese
Description
Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Artichoke bottoms 30 oz
- Lemon 3 pieces
- Scallops 20 oz
- Soy Sauce 5 fl oz
- Mirin 5 fl oz
- Smoked Eel 5 oz
- Sugar 0 oz
- Starch film 0 oz
- Olive Oil 5 fl oz
- Butter 0 oz
- Truffle Oil 0 fl oz
- Cress salad to taste
- Banana Leaves to taste
- Shizo Salad to taste
Step-by-Step Guide
Step 1
Prepare the unagi sauce: mix soy sauce, pieces of smoked eel, mirin, 200 ml of water, and sugar. Simmer over low heat for one hour, strain, and thicken with cornstarch.
Step 2
Boil the artichokes with added lemon juice, then sauté them in olive oil.
Step 3
Add the unagi sauce to the artichokes and let it simmer for about one and a half minutes.
Step 4
Sear the scallops in butter until golden brown, about one and a half to two minutes on each side.
Step 5
Arrange the artichokes on banana leaves, then top with scallops, watercress, and shiso, drizzling with unagi sauce and truffle oil.
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