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The Dish Recipe Card

The Dish: Privus -- Scallop Kaiyaki

The Dish: Scallop Kaiyaki
The Chef: Henry Kim
The Restaurant: Privus in Allston

Ingredients
1 package of crab meat
2 lbs. sea scallops
2 lbs. (about 30-40 shells)- New Zealand green mussels
8 oz- shiitake mushroom
8 oz- enoki mushroom, (but it can be any mushroom)
1-2 oz- flying fish roe
5 tbs Japanese Mayo

Recipe Video - www.whdh.com/features/articles/dish/BO99604

Also, add 1 bunch of minced scallions

Method
1. Chop crab meat, scallops, mussels, and mushroom, into small cubes
2. Mix all the cubes with flying fish roe, scallions, and Japanese mayo
3. Scoop a spoonful onto each mussel shell
4. Put them in oven at 400F for 7 to 10 min. until top gets brown

Privus Lounge
161 Brighton Ave.
Allston, MA 02134
617-787-7483

Recipe Video - www.whdh.com/features/articles/dish/BO99604

(Copyright (c) 2008 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

Recipe Video - www.whdh.com/features/articles/dish/BO99604