ほたてのレモン＆昆布〆 
Scallops with Lemon & Kombu
Thank you for making this recipe popular! It's delicious on its own, but wrapping it in kombu adds a different depth of flavor. The freshness of lemon is also embraced.
The origin of this recipe
I say it embraces the freshness of lemon, but really, I just didn't want to waste kombu for the wrapping, so I used half lemon. The origin is frugality.
Scallops with Lemon & Kombu
Thank you for making this recipe popular! It's delicious on its own, but wrapping it in kombu adds a different depth of flavor. The freshness of lemon is also embraced.
The origin of this recipe
I say it embraces the freshness of lemon, but really, I just didn't want to waste kombu for the wrapping, so I used half lemon. The origin is frugality.
Cooking Instructions
- 1
Lightly sprinkle salt on the scallops and let them sit for 30 minutes. Pat dry.
- 2
Lay lemon slices on plastic wrap.
- 3
Place the scallops closely together, as we want to use the minimum amount of lemon and kombu.
- 4
Place the kombu, wiped with vinegar, on top, wrap with plastic wrap, and place a light weight on it. Refrigerate for at least 2 hours. Slice and enjoy.
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