Wednesday, January 02, 2008

Coquilles St Jacques Nobu Style

This is a classic Nobu recipe. Incredibly easy but tasty.


  1. 1 scallop and coquille per person
  2. best butter
  3. parmesan
  4. best soy
  5. garlic--pureed
  6. lemon
  7. maldon sea salt

Put scallop in shell. Rub tiny bit of garlic on top of scallop. Add a knob of butter and on top sprinkle soy sauce no more than tsp. Sprinkle at least a solid teaspoon of Parmesan.

Put under the grill (at 200 degrees) for no more than 3-4 minutes--depending on how big scallops are. When done, put scallops on a tray of salt so coquilles don't wobble around. Sprinkle of salt and a squeeze of lemon on each scallop.

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