BBQ Scallops with Sake Butter Sauce

Cook time 10 minutes
Servings 5 as a canape


10 large scallops, cleaned
1 cup of edamame, removed from pods
Pinch of salt
½ tsp mirin
½ tsp lemon juice + extra to serve
½ tsp sesame oil

Scallop sauce
2 tbsp of soy sauce
20g butter
1 tbsp sake
Miso paste
10 Shiso leaves (or baby cos lettuce leaves)

BBQ Scallops with Sake Butter Sauce


Heat a flat grill plate or pan over a high heat.

In mortar and pestle, crush the edamame. Once bruised, add sesame oil, pinch of salt, mirin and lemon juice.

Arrange shiso leaves onto a platter. To ensure they don’t move around place a small amount of miso under each leaf. Add a spoonful of the edamame mixture to each leaf.

Season scallops with salt. Oil your grill or pan. Add scallops and sear for 20 seconds before flipping over and cooking for about 10 seconds on the other side.

Pour soy sauce over cooking scallops and then add the butter, before deglazing with sake and a small squeeze of lemon.

Remove from pan and place a scallop on top of each shiso leaf. Spoon over butter sauce and serve.