Leek and bacon stuffed Japanese dry scallops

Japanese Dry Scallops

  • 12 u-10 Japanese dry scallops
  • 2 Leek stalks
  • 2oz Bacon (rendered)
  • Olive oil
  • Salt and pepper

Method – Carefully using a pairing knife, make incision vertically down leek stalk, making sure only cutting to the centre. Clean and blanch leek for 2 minutes, and cool in cold water. Using pairing knife, cut each leek segment in to ribbons. Remove clear membrane on each piece, place aside. Remove top of each Japanese dry scallop, set aside. Carefully using a pairing knife, make incision in the middle of each scallop horizontally, and continue to make pocket in scallop. With a ½ inch round cutter cut circle in the centre of each scallop and press gently towards incision made earlier. At this point scallop meat should be able to be removed from centre, set aside. Render bacon until crispy, and pat dry with towel to remove any excess fat. Finely chop other leek stalk and sauté until soft. With blender puree scallop meat and fold in bacon and leek, season to taste. Fill hollowed out scallop with mixture, place reserved scallop top. To finish, wrap blanched leek ribbon around each Japanese dry scallop. Pan sear and finish in oven.


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