2-4 Servings
Ingredients
12 large scallops in the half shell, roe removed
Melted salted butter, for drizzling
12 purple shiso leaves
Shio kombu (see note), to serve
Method
Preheat a charcoal barbecue (hibachi) or gas barbecue to high.
Remove scallops from shells and rinse shells. Grill scallops until golden (30 seconds each side). Return scallops to shells, drizzle with melted salted butter. Place shells on barbecue and cook until butter simmers (1-2 minutes). Transfer to a serving platter and place a purple shiso leaf under each scallop. Scatter with shio kombu; serve immediately.
Note: Shio kombu is kelp cooked in soy sauce, mirin and sugar, then dried and cut into small pieces. It is available from Japanese and Asian supermarkets.