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.