Gastronomixs

Scallop shabu shabu

Shabu shabu is a Japanese dish in which meat, fish, and vegetables are cooked in a bouillon at the table.

Scallop shabu shabu

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Ingredients

10

 

scallops

1

l

dashi bouillon

Preparation method

  • Open the shells and remove the 'nut' (white meat).
  • Rinse the nuts under cold running water for five minutes.
  • Pat dry.
  • Heat the dashi bouillon to 80°C.
  • Cut the scallops into thin slices and serve next to the bouillon.
  • Invite the guests to dip the scallop slices into the bouillon so that they cook slightly and absorb the flavour of the dashi.

Serving suggestions

  • Serve as part of a hot starter, e.g. with pickled mushrooms, or
  • as part of a starter with components containing avocado, lime, and coriander.

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