Cooking - Flame Grilled Aburi Scallops (炙烤北海道刺身大干貝)

I absolutely adore aburi scallops and it was love at first bite. Usually you will find these delicacies in sushi restaurants. 

Aburi style cooking is essentially searing on a high flame. You will achieve a beautiful smokey char on the surface and a super moist taste. 

Love these delicate aburi-style scallops, being fat, juicy and lightly seared. This appetizer entree is a big HIT!

Definitely a delight if you love scallops.



(c) GMV - Got My Vote!(o^^o)

滿足味蕾！❤

我超級喜歡鮮干貝，只要想到，看到就會牙癢癢的。我的最愛當然是北海道的超大刺身等級的干貝囉！~ 無論是生食，香煎或焗烤都各有風味。

今天母親節，決定做道炙烤干貝合盛來慶祝。(事實上，是自己很想吃*笑*)

炙烤是把食材微微烤過，達成「半生熟」的程度。干貝會有炙過的漂亮焦痕，酌一點海鹽，會瞬間變的精緻，味覺層次也豐富了起來。

這干貝...實在太滑嫩鮮軟了!!!

顆顆飽滿，口口享受....等等，那不是要擺盤的嗎? Huh...我在試吃，看有沒有熟...

這些晶瑩剔透的干貝真的會讓人垂涎三尺的。在家辦趴的好處是，想吃多少就可以吃多少！

Ingredients:

- 20 fresh sashimi grade scallops 
- 100g fresh baby snow pea sprouts 
- 4 baby pink radish 
- 20g pickled ginger 
- 5g pink sea salt crystal 
- 10ml soy sauce 
- 5g wasabi paste 

Instructions:

1. Pat dry the scallops and place them on an oven proof aluminium sheet.

2. Turn the gas flame torch on high.

3. Lightly sear the top of each scallop for 10 seconds.

The scallops are flame grilled on high heat so that the insides are barely cooked and retained that delicious fresh sashimi texture with a hint of smokiness. You should see the lovely char marks and the scallop texture will remain supple and bouncy when you touch it.

看著瓦斯槍的火焰噴著，心情也會亢奮起來喔！

4. Use a stone plate and arrange 5 aburi scallops on top of the pink radish slices.

5. Season with pink salt crystals.

6. Scatter some baby snow pea sprouts around.

7. Garnish with pickled ginger.

8. Serve with wasabi soy sauce on the side.

把炙烤干貝放置一塊岩盤上，用冰釀櫻桃蘿蔔片和豆苖鬚來裝飾。

已經陶醉中...

新鮮干貝散發微微炙烤的香氣，干貝的鮮味還是完整保存。豪邁的一口入肚，這機會可是千載難逢，不吃還等什麼? 喔！對了，母親大人請先用...

They almost melted in my mouth. A perfect celebratory and elegant appetizer. Everyone will be wowed by it and they are so simple to make.