Hokkai at Home: Hotate Bacon
Product used in this recipe
Introduction
Hokkai at Home with Mariko (42) from The Hague: "A year ago I moved from Japan to the Netherlands for work. From the first moment I felt at home here, but it was difficult to get used to the typical Dutch food. Then my colleagues surprised me with an authentic Japanese dinner, I was incredibly happy, what a pleasure to enjoy real Japanese food in the Netherlands! My colleagues bought their fish at Hokkai Suisan, wherefrom that moment I order the tastiest fish and sashimi every month. "Preparation
- Defrost the Hotate inside the package in cold water for about 20 minutes.
- Take the Hotate out of the package. Dry with a piece of kitchen paper and remove the side muscles.
- Pre-heat the oven at 200 ℃.
- Season the scallops on both sides with pepper, salt, and garlic powder.
- Place the bacon stipes on a line of baking paper and bake in the oven for 3 minutes.
- Take the bacon out of the oven and wrap each stripe around one scallop. Secure each piece with a toothpick.
- Place the Hotate on a clean line of baking paper. Drizzle some olive oil on top and place in the oven for 4-6 minutes.
- Meanwhile, take a small pan and heat up the crème fraiche over low heat. Stir until nice and creamy.
- Add the lemon zest, lemon juice, and parsley. You can add some extra olive oil if you like. Stir a couple more times, then take it off the heat and let it cool down.
- Place the scallops on a nice plate and pour the sauce on top.
