Deep-Fried Sea Scallops Recipe – Japanese Cooking 101

Deep-fried sea scallops (Hotate in Japanese) are massive 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 sort of bivalve shellfish, take pleasure in specific recognition in Japan because of 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 connoisseur elements. Hotate are shucked to extract the meat from the shell and are utilized in numerous 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 effectively with Tonkatsu sauce. Whereas Hotate is probably not an on a regular basis ingredient because of its value, fried sea scallops are an ideal choice for particular events. In case you discover good trying Hotate, give this dish a attempt. It’s so scrumptious that you simply gained’t remorse it!