Kerang Bakar

Bahan-bahan (4 porsi)

• 1 lb sea scallops ((I used giant U8 scallops for 8 pieces per pound))
• Diamond Crystal kosher salt
• freshly ground black pepper
• 3 Tbsp clarified butter ((see my tutorial for how to make it))
• ½ cup water ((boiling))
• ¼ cup Diamond Crystal kosher salt
• 2 cups water ((cold))
• 1 –1½ Tbsp salted butter
• 1 clove garlic ((2 tsp, minced))
• ¼ cup dry white wine ((such as Sauvignon Blanc))
• 1 tsp soy sauce
• ¼ cup yuzu-flavored tobiko (flying fish roe) ((you can find it at a Japanese market; or use regular tobiko))
• chives ((finely chopped; or use parsley; I garnished with the Japanese herb kinome, the young leaf of prickly ash))