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1
Remove the scallops from the shells using a dinner knife or a butter knife.
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2
Remove the intestines and innards and rinse off the sand, if any.
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3
Cut the scallops in half, lengthwise.
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4
Clean the deeper of the 4 scallop shells and set aside to be used for cooking the scallops in later.
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5
Best if cooked over Bincho charcoal (Japanese charcoal), but a conventional charcoal BBQ grill will do, or even a gas range at home.
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6
Place scallop shells over a medium fire, pour the sake, dashi and soy sauce carefully into the shells.
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7
When the sake comes to a light boil place scallop halves in the broth so they are not stacked, 2 scallop halves per shell.
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8
Cook for about 1 minute then flip over the scallops and add the chili oil, yuzu, and sesame oil and cook for an additional 1 minute, the scallops are best to serve medium rare to medium.
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9
Mix the daikon with the ponzu and set aside.
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10
Whip 2 egg whites then mix with 1 1/2 cups of salt to a solid consistency.
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11
Make 4 golf ball size balls and place in center of the serving dish.
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12
Remove shells with the scallops from the heat carefully.
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13
Place the shells on the balls and press down firmly, so that the shells do not move around on the plate.
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14
Garnish with a tiny pile of grated daikon mixed with ponzu and top off with garlic chips and julienned scallions.
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15
1/4 cup sliced garlic
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16
Vegetable oil
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17
Heat 1/4-inch vegetable oil in a saute pan over medium heat.
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18
Add the garlic and lightly fry until golden brown.
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19
Remove to a paper towel lined plate.
