While preparing a recent meal, I noticed I had some leftover Nobu Ceviche Sauce. This started me thinking about looking ahead to the holiday meals for the end of the year. I wanted to come up with a scallop appetizer for one of those meals. It occurred to me that I could potentially build a scallop trio. So why not do a scallop from Yoshihiro Murata, a scallop from Nobu Matsuhisa and a scallop from either Masaharu Morimoto or Tatsu Nishino.
I was pretty comfortable with doing a cooked scallop from Matsuhisa’s collection of recipes. So I thought I should consider doing a scallop for Murata-sama. What I had in mind was Murata’s Baked Scallop Dusted With Karasumi (bottarga) from his book, Kaiseki: The Exquisite Cuisine Of Kyoto’s Kikunoi Restaurant (p. 183). The dish is basically a broiled cooked scallop, painted with egg yolk and topped with warmed grated bottarga and finished a final light broiling. In warming the bottarga, Murata-sama says to warm the bottarga with hot
water and dry. I thought I could simplify the warming process by toasting several tablespoons of already grated bottarga in a oval ramekin in my
countertop oven. I chose to toast the grated bottarga for about five minutes. I suppose I could have reused my countertop oven to broil the
scallops, but I chose to pan sear the scallops at 4 minutes/side on medium (50% max) heat. Now it would be a just a matter of turning over
the top of the seared scallop onto the toasted bottarga and then plating it along with a companion scallop flavored with Nobu Ceviche Sauce. The Murata-style scallop had a briny cooked sweetness complemented with the toasty umami notes from the warmed bottarga. Even outside of the meals for the holiday schedule, I could see preparing this to make a wonderful start to any meal.