Drunken Scallops with Ponzu Granita

Ingredients

Ponzu granita:

60mL (1/4 cup) mirin
60mL (1/4 cup) soy sauce
60mL (1/4 cup) sake
2 Tbs fresh or bottled yuzu juice (substitute with lemon juice at a pinch)
1 tsp sugar
60mL (1/4 cup) water

Filling:

8–10 scallops, in the shell
2 chorizo sausages, finely chopped
Sea salt
Freshly ground black pepper
Asmall handful of coriander (cilantro), finely chopped

Butter sauce:

50g butter, roughly chopped
60mL (1/4 cup) sake
1 small garlic clove, very finely chopped

Method

For the granita, combine the ingredients in a freezer-proof container and stir until the sugar dissolves. Cover and transfer to the freezer for an hour, or until frozen.

Pour half the butter into a frying pan and place over medium heat. Add the finely chopped chorizo sausage and cook until brown. Add the coriander, toss to combine, then remove from the pan and keep warm.

Remove the ponzu granita from the freezer, scrape with a fork to lighten the texture. Return to the freezer until ready to serve.

Gently remove the scallops from the shell. Pour the remaining butter into the pan and fry the scallops for 1 minute per side or cooked to your liking.

For the butter sauce, melt the butter in a small saucepan over medium heat. Add the sake and garlic and sauté for 5 minutes until fragrant.

Place a teaspoon of chopped chorizo meat on the scallop shell. Top with the cooked scallop. Repeat with remaining chorizo and scallops. Serve the scallops hot with the granita on the side.

Credits: 'Kitchen Coquette' by Katrina Meynink, published by Allen & Unwin