Sake Scallops with Ginger Infused Kataifi

Kataifi Scallop Recipe


makes 12 scallops

Ginger Kataifi crisps

100g Antoniou Kataifi Pastry

1/4 cup peanut oil

2 teaspoons fresh ginger, grated

1/4 teaspoon salt

Ginger & honey mayonaise

1/2 cup Kewpie mayonnaise

2 teaspoons grated ginger

3 teaspoons honey

1 tsp white miso paste (fermented soy bean paste) 


12 fresh sea scallops

micro herbs to garnish

Miso marinade

¼ cup white miso paste

¼ cup sake

¼ cup mirin

¼ cup honey

1 teaspoon sesame oil

1 garlic clove, crushed

2 teaspoons grated ginger


Ginger Kataifi crisps

To make the ginger Kataifi crisps for this Kataifi recipe, preheat oven to 180 degrees Celsius. Line a baking tray with baking paper. Add the ginger and salt to the oil and infuse for 30 minutes. 

Loosen the Kataifi by pulling it apart with your hands. Using scissors, cut the Kataifi into small pieces. Add the seasoned oil to the kataifi and mix through all the strands, ensuring they are evenly coated. 

Spread the Kataifi onto the prepared tray and bake for 14 minutes or until lightly golden. Set aside to cool completely.


To prepare the mayonnaise, whisk all the ingredients together until well combined.


To prepare the scallops, remove them from their shells, scrub the shells and dry them. Set aside. 

Whisk together the miso, sake, mirin, honey, sesame oil, garlic & ginger. Place mixture in a shallow dish and add the scallops. Gently toss the scallops through the mixture and allow them to sit in the marinade for 30 minutes.

Remove scallops from the marinade. Heat a non-stick frypan over medium to high heat. Add a tablespoon of peanut oil. Cook scallops on each side until just opaque. Remove scallops once cooked. Add the remaining marinade liquid to the pan. Bring to a simmer until it has thickened, approximately 3 minutes and remove from heat.

 Assembling the scallops

To assemble the scallops, add a teaspoon of miso sauce to each scallop shell. Top with a scallop, ginger Kataifi crisps, a dollop of ginger & honey mayonnaise, and garnish with micro herbs.

Recipe, styling and photography by Sydney Food Sisters.