In Japan, hotate (scallops) are commonly eaten raw, however, in this recipe, the scallops are grilled on a hibachi, resulting in beautifully soft meat and a crisp exterior.
In this recipe, from Sydney's Yakitori Yurippi, scallops are drizzled in melted salted butter and served with purple shiso leaves. It makes for a simple but impressive starter. Grill the scallops on a hibachi (or a gas barbecue) until the skin is slightly crispy.
