Scallop Dengaku


Mr. Tess bought shrimp and scallops for a pasta dish, but he did not use the scallops. They were beautiful large specimens, smelling of the sea, though only four. They were perfect for a small side dish for my lamb chop and corn on the cob dinner.

Scallop dengaku is an example of modern Japanese cooking mixing traditions with principles and flavors of European cooking. In this case, a gratin technique: the scallops are baked and not grilled on skewers.

Scallop Dengaku
Kaibashira Dengaku
From: Japanese Cooking A Simple Art
by Shizuo Tsuji

4 generous servings
page 194

  • 1 ½ pounds (675 g) scallops
  • salt
  • vegetable oil
  • red and/or white dengaku miso topping
    • garnishes:
    • white poppy seeds
    • kinome springs
    • toasted white sesame seeds
    • toasted black sesame seeds

Clean scallops by rinsing under cold water and patting dry with paper towels. Salt lightly.
Lightly oil individual casseroles (or shallow baking dishes) and place scallops in one layer in them.
Cover scallops with dengaku sauce in a layer about ⅛ inch thick. Use a knife or spatula to spread the miso topping. Sprinkle on garnishes. Bake about 3 to 4 minutes in a hot oven. Remove from oven and serve immediately. Be careful with the timing: overcooked scallops could be used for footwear.


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