Scallops with Artichokes and Unagi Sauce
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Artichoke bottoms - 31.7 oz
- Lemon - 3 pieces
- Scallops - 21.2 oz
- Soy Sauce - 3 fl oz
- Mirin - 3 fl oz
- Smoked Eel - 7.1 oz
- Sugar - 2.5 oz
- Starch film - 0.7 oz
- Olive Oil - 7 fl oz
- Butter - 1.8 oz
- Truffle Oil - 1 fl oz
- Cress salad - to taste
- Banana Leaves - to taste
- Shizo Salad - to taste
Step by Step guide
Step 1
Prepare the unagi sauce: mix soy sauce, pieces of smoked eel, mirin, 200 ml of water, and sugar. Simmer over low heat for one hour, strain, and thicken with cornstarch.
Step 2
Boil the artichokes with added lemon juice, then sauté them in olive oil.
Step 3
Add the unagi sauce to the artichokes and let it simmer for about one and a half minutes.
Step 4
Sear the scallops in butter until golden brown, about one and a half to two minutes on each side.
Step 5
Arrange the artichokes on banana leaves, then top with scallops, watercress, and shiso, drizzling with unagi sauce and truffle oil.
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