Deep-Fried Sea Scallops Recipe – Japanese Cooking 101

Deep-fried sea scallops (Hotate in Japanese) are giant sea scallops breaded with Panko crumbs and deep-fried, famend for its crispy coating and juicy, candy inside, generally savored in izakaya bars and seafood eating places throughout Japan.

Hotate scallops, a kind of bivalve shellfish, get pleasure from specific recognition in Japan attributable to their distinctive shell form and candy flesh. Predominantly harvested within the waters surrounding Hokkaido, the northern island of Japan, Hokkaido-produced scallops are extremely regarded for his or her high quality and bought as prized gourmand substances. Hotate are shucked to extract the meat from the shell and are utilized in varied dishes, whether or not loved uncooked as sashimi or sushi, grilled, pan-fried in butter, or deep-fried as on this recipe.

To protect the juicy and candy meat contained in the crispy Panko coating, it’s vital to handle the oil temperature and keep away from overcooking. Like Ebi Fry (deep-fried shrimp), fried sea scallops are sometimes served with lemon wedges or accompanied by tartar sauce, but it surely’s additionally pairs nicely with Tonkatsu sauce. Whereas Hotate will not be an on a regular basis ingredient attributable to its worth, fried sea scallops are an ideal choice for particular events. If you happen to discover good wanting Hotate, give this dish a attempt. It’s so scrumptious that you simply gained’t remorse it!