May 10, 2010: Scallop Gratin

May 10, 2010

Today’s Japanese-fusion dish from Okonomy is Scallop Gratin. Chef Saito cooks the scallops in a dry wine based bechamel sauce, arranges in a scallop shell, covers with Parmesan cheese and bakes. Chef recommends a milder salt for this recipe, like a brown salt from Hawaii.


One comment

  1. I adore scallops….is there a possibility of getting the entire recipe???

    thank you , Steve,

    kathy A

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