• 9 Ratings

This innovative recipe for grilled scallop-stuffed sweet onions is from chef Masaharu Morimoto's "The New Art of Japanese Cooking."

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Ingredients

Directions

  • Preheat oven to 325 degrees. Place onions in their skins in an 11 1/2-by-8-inch metal baking pan. Rub onions with oil and season with salt and pepper. Cover pan tightly with parchment paper-lined aluminum foil. Roast until onions are tender, but still retain their shape, about 2 1/2 hours. Remove onions from baking pan, reserving pan; let stand until cool enough to handle.

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  • Cut off the top third of each onion; set aside. Cut a hole in the center of each onion large enough to hold a scallop.

  • Place baking pan on the stove over high heat. Add sake, and stir using a wooden spoon, scraping up the browned bits. Add onion centers, soy sauce, and mirin; cook, stirring, until onions are soft. Pour mixture into a small saucepan; set aside.

  • Season scallops with salt and pepper. Preheat a grill pan over high heat. Reheat sake mixture and season with salt and pepper; keep warm until ready to use.

  • Place scallops on grill and cook, turning once, just until grill marks appear on prosciutto, about 30 seconds per side. Wrap each scallop in a piece of prosciutto, enclosing completely. Stuff a scallop into each onion. Top each with 1/2 teaspoon butter, cover with reserved onion tops, and place on grill pan. Cook onions until heated through and skin is blackened, 6 to 8 minutes.

  • Remove blackened skin and divide onions among 4 serving plates. Drizzle each with sake mixture and serve immediately.

Reviews

9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1