Scallops with artichokes and unagi sauce
6 servings
90 minutes
Scallops with artichokes and unagi sauce is an exquisite dish of Japanese cuisine, combining seafood and plant ingredients with the rich flavor of unagi. The sauce, made from smoked eel, mirin, and soy sauce, gives the dish a deep richness. Artichokes, pre-boiled and sautéed in olive oil, add freshness and a light nutty note. Scallops, seared to a golden crust in butter, have a tender texture and mild sweetness. Served on banana leaves with watercress and shiso adds aesthetic appeal to the dish. Truffle oil completes the flavor composition, adding refined nobility. This recipe is perfect for special occasions when you want to enjoy the harmony of Japanese culinary traditions and the original combination of ingredients.
1
Prepare unagi sauce: mix soy sauce, pieces of smoked eel, mirin, 200 ml of water, and sugar, simmer for an hour on low heat, strain, and thicken with starch.
- Soy sauce: 100 ml
- Smoked eel: 200 g
- Mirin: 100 ml
- Sugar: 70 g
- Starch: 20 g
2
Boil the artichokes with lemon juice, then sauté them in olive oil.
- Artichokes: 900 g
- Lemon: 3 pieces
- Olive oil: 200 ml
3
Add unagi sauce to the artichokes and simmer it for about one and a half minutes.
- Soy sauce: 100 ml
4
Fry the scallops in butter until golden brown, about one and a half to two minutes on each side.
- Scallops: 600 g
- Butter: 50 g
5
Place the artichokes on banana leaves, top with scallops, watercress, and shiso, and drizzle with unagi and truffle oil.
- Artichokes: 900 g
- Scallops: 600 g
- Watercress: to taste
- Banana leaves: to taste
- Salad schizo: to taste
- Soy sauce: 100 ml
- Truffle oil: 30 ml