Easy Asian

Scallop and silken tofu with soy and wasabi butter

Name: Scallop and silken tofu with soy and wasabi butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 8 scallops in the half shell, roe removed; 300g silken firm tofu, drained; 100g unsalted butter; 3 garlic cloves, finely chopped; 1 tsp wasabi paste; 1 tsp caster sugar; 2 tbs soy sauce; 1 punnet mustard cress

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Scallop and silken tofu with soy and wasabi butter

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This Asian dish looks tricky but it's actually simple. Pairing scallops with wasabi butter is genius!

8 scallops in the half shell, roe removed
300g silken firm tofu, drained
100g unsalted butter
3 garlic cloves, finely chopped
1 tsp wasabi paste
1 tsp caster sugar
2 tbs soy sauce
1 punnet mustard cress

Method

1.

Preheat the oven to 160ºC. Cut scallops and tofu into small equal-sized cubes. Place scallop shells on a large baking tray and divide mixture among them.
2.

Melt the butter in a saucepan over medium-high heat for 2 1/2 minutes or until browned. Remove from heat and cool slightly. Add garlic, wasabi, sugar and soy sauce, then whisk to combine.
3.

Place shells in the oven for 4 minutes or until scallops and tofu are warmed through. Drizzle with sauce and garnish with mustard cress to serve.