Grilled Hokkaido Scallop
Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers
Chefs Kevin Duong and An Pham of Mai Sushi Tapas | Coral Gables, FL
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Roasted Garlic:
1 head garlic
Olive oil
Kosher salt
Herb Butter:
1 bunch flat-leaf parsley
1 bunch cilantro
1 tablespoon lime juice
6 ounces salted butter
To Assemble and Serve:
8 ounces crab paste
1 tablespoon soybean oil
1 tablespoon chile oil
1 tablespoon granulated sugar
Kosher salt
Ground black pepper
6 ounces Hokkaido scallops
½ teaspoon truffle-infused olive oil
White sesame rice crackers
METHOD
For the Roasted Garlic:
Heat oven to 350°F. Place garlic on a quarter sheet tray. Generously season with olive oil and salt. Roast 10 minutes. Let cool.
For the Herb Butter:
In a food processor, combine all ingredients and Roasted Garlic cloves. Process until smooth. Set aside.
To Assemble and Serve:
Prepare and heat a grill. In a sauté pan over medium heat, add crab paste, soybean oil, chile oil, and sugar. Season with salt and pepper. Cook until warmed through. Reduce heat and stir in Herb Butter. Cook 2 minutes, or until flavors are well combined. Keep warm. On a work surface, season scallops with pepper. Grill to desired doneness. Let cool. Spoon Herb Butter mixture into a shallow serving bowl. Top with grilled scallops. Finish with olive oil. Serve with rice crackers.
