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