I seasoned delicious fresh Hokkaido scallops with a simple mix with rock salt, olive oil, and soy sauce. Lemon or balsamic vinegar are also great touches.
I bought some delicious scallops so I made this recipe.
You can enjoy both scorched and raw scallops. Please make this with large, delicious, fresh sashimi-grade scallops.
Enjoy Japanese food around the world.