For ➍300 g scallops
2 tomatoes
1 tbs fish powder
1 tbs coconut milk
1 tbs olive oil
1 ts soy sauce
1 tbs green peppercorns
1 tbs pink peppercorns
30 g butter
8 fresh basil leaves
a pinch of sugar
salt
4 crayfish*
150 g rice*
(Skin)** the scallops, rinse and pat dry. Slice. Season the scallops with salt, finely crushed pepper and sprinkle with soy sauce.
Put the tomatoes in boiling water for a moment, cool in cold water, peel, remove the seeds, cut flesh into cubes.
Finely chop 4 basil leaves. Mix with half of the tomato cubes. Stir fry briefly in hot butter, season with a pinch of salt and a pinch of sugar, set aside and keep warm.
Heat 1 tbs of olive oil in the wok. Stir fry the scallops briefly. Add the coconut milk, the fish powder and the rest of the tomatoes. Simmer. Season with salt.
Serve the scallops on warm plates with the tomatoes. Serve with rice and crayfish.*
*Optional.
**When using fresh scallops.
The northern Japan isle of Hokkaido is famous for its fish industry. Its scallops are renowned for their quality and being used for raw sashimi.
Read tip on cooking scallops.
