When I bought baby scallops from a greengrocer in my neighborhood that also sells seafood, he store owner told me that they're delicious stir fried with butter and soy sauce. So I tried it out.Once you add the butter and soy sauce, finish up quickly.Otherwise the flavour of the scallops, butter and soy sauce will evaporate.. Recipe by Okogemaru

A long time ago, an izakaya (pub) that I used to go to had "clams steamed in sake" and "clams with butter" on the menu.Other than the natural salt and flavor from the clams, you don't need anything else.You can also make this with manila clams.But orient clams are larger and have better texture, so I usually buy them instead. Recipe by Mikan no niwa

This is one of my mom's top dishes.You can quickly boil the asparagus in the frying pan with salted water. If you cook the scallops rare, they will be chewy and delicious. Recipe by HAL.M

Cute baby scallops for osechi or bento boxes~♥They may be small, but they pack a flavorful punch!Ready in about 5 minutes, so it's super easy♪About this recipeI made this using our family's teriyaki simmering sauce for osechi. It's so easy to make, I decided to share it.

A scallop version of "Deep Flavored! Clam Stick and Shimeji Mushroom Rice".If you parboil the baby scallops, it will be flavorful and delicious.You can also use regular scallops, but for mixed rice, it's easier to eat baby scallops. Recipe by umemodoki

This luxurious rice dish is packed with the deliciousness of seasonal scallops from Hokkaido. The scallops are added later, so they remain plump and juicy. The aroma of butter and soy sauce is irresistible.Origin of this recipeThis recipe was created in response to a request for a rice dish using seasonal Hokkaido scallops that can be made in a rice cooker. The plump texture and rich flavor of Hokkaido scallops, combined with the buttery taste, make the rice exceptionally delicious. It's also a great dish for entertaining!

Cooking for one is a bit of a pain, but this is a great way to eat a lot of cabbage.Add the core pieces of the cabbage first as they take longer to cook. Recipe by 13pearls

This dish comes in handy when made in bulk. Stock up for bento.Be careful not to let it burn. Stir occasionally and give it a shine. Recipe by Cherry mama49

I love this way of cooking scallops, and I've been making them like this for a long time. They make this at the restaurant where I work, but my friends agree that my version is better.If you're using frozen scallops, the key is to dry them properly after you thaw them! If you don't pat dry their excess moisture, they'll be watery and not nearly as delicious. Recipe by O mama ma

I made this dish since we receive a lot of clams and I wanted something to make with them other than a butter sauté.-Depending on the saltiness of the clams, you may not need to add salt.-Savor the broth as well.-Make this simple version, then experiment by adding grated ginger, grated garlic, or yuzu kosho! Use the leftover soup for and amazing ojiya (rice porridge). Recipe by miharun327

I was looking for a new way to eat Chinese cabbage. That's when I combined it with scallops, which actually tasted great!I used fresh scallops. You only need to steam them for a short time. Since the Chinese cabbages release a lot of moisture, I think you'd feel this dish is lightly flavored. If this is the case, try adding some soy sauce to suit your taste. Recipe by HAL.M

Scallop sashimi is great, but they're delicious quickly cooked too!The fragrance of the sea will fill your room!If you quickly cook scallops that are fresh enough to serve raw, they'll become even more delicious. The tough connective tissue of the scallop tastes a lot better when cooked! Recipe by Cooking S Papa