I have always enjoyed dishes that look impressive but remain simple at heart. Japanese Scallops known as Hotate Mentaiyaki is one of those wonderful recipes. It combines a handful of ingredients and transforms them into something that feels special. When I first tasted it, I understood why it has become so popular with seafood lovers.
Hotate Mentaiyaki features fresh scallops served in their shells. The scallops sit beneath a rich topping made from spicy cod roe, creamy mayonnaise, and melted cheese. As the dish cooks, the topping turns golden and bubbling. Meanwhile, the scallops stay tender and juicy underneath. The result is a delicious combination of flavours and textures.
One of the things I love most about this dish is its balance. Scallops have a naturally sweet flavour that many people enjoy. The spicy cod roe adds a gentle heat and a salty depth. Then the mayonnaise brings richness and creaminess. Finally, the melted cheese creates a golden crust that ties everything together. Each ingredient plays an important role, yet none overwhelms the others.
Many home cooks struggle to find spicy cod roe, also known as mentaiko, outside larger cities or specialist Asian food shops. Fortunately, there are several alternatives that still produce excellent results. A mixture of fish roe and a little chilli sauce works well. Some cooks use salmon roe for a milder flavour. Others combine finely chopped cooked prawns with chilli flakes and mayonnaise to recreate the seafood richness. While these substitutes change the flavour slightly, they still create a delicious topping that complements the scallops beautifully.
Although Hotate Mentaiyaki looks elegant, it is often surprisingly easy to prepare. That makes it a fantastic choice for home cooks who want to create something memorable. When guests see scallops served in their shells, they often assume the dish took hours to make. In reality, the cooking time is usually quite short.
Another reason I enjoy serving this dish is its presentation. The scallop shells create a natural serving dish that instantly catches the eye. The bubbling cheese and golden topping add even more appeal. Consequently, the dish looks as good as it tastes. It often becomes the centre of attention when placed on the table.
Hotate Mentaiyaki also offers a wonderful introduction to Japanese seafood cuisine. Many people feel hesitant about trying new dishes. However, the familiar flavours of cheese and mayonnaise make this recipe approachable. At the same time, the cod roe introduces diners to a traditional Japanese ingredient. Therefore, it provides a great bridge between familiar comfort food and authentic Japanese cooking.
I often serve Hotate Mentaiyaki as a starter, but it can easily become part of a larger meal. It pairs beautifully with steamed rice, crisp salads, or light vegetable dishes. Because the scallops have a delicate flavour, simple side dishes work best. They allow the seafood to remain the star of the plate.
Freshness plays a major role in the success of this dish. Good quality scallops provide sweetness and tenderness. Likewise, fresh cod roe delivers the best flavour. When quality ingredients come together, the finished dish tastes clean, rich, and satisfying.
What makes Hotate Mentaiyaki truly memorable is the contrast it offers. You get sweet scallops, spicy cod roe, creamy mayonnaise, and savoury melted cheese in every bite. The combination feels luxurious without being heavy. Furthermore, each mouthful brings something slightly different.
For anyone who enjoys seafood, Hotate Mentaiyaki deserves a place on the menu. It delivers beautiful flavours, attractive presentation, and a touch of Japanese culinary tradition. Best of all, it proves that a few carefully chosen ingredients can create something genuinely special. Every time I serve it, the shells return to the kitchen completely empty, which tells me everything I need to know.
Japanese Scallops
Equipment
- Grill
Ingredients
- 8 large scallops in half shells
- 60 g spicy cod roe mentaiko, membrane removed
- 4 tbsp mayonnaise
- 50 g mozzarella cheese grated
- 20 g Parmesan cheese grated
- 1 tsp lemon juice
- 1 spring onion finely sliced
- 1 tsp parsley chopped for garnish
Alternative Topping if Mentaiko
- 40 g salmon roe or other fish roe
- 1 tsp chilli sauce
- 4 tbsp mayonnaise
Instructions
- Preheat your grill to medium-high heat. If using an oven grill setting, preheat it to 220°C.
- Rinse the scallop shells if needed and pat them dry. Place the scallops on a baking tray.8 large scallops
- Remove the membrane from the spicy cod roe and place the roe into a mixing bowl.60 g spicy cod roe
- Add the mayonnaise and lemon juice. Mix until smooth and evenly combined.4 tbsp mayonnaise, 1 tsp lemon juice
- Stir in half of the mozzarella cheese and half of the Parmesan cheese.50 g mozzarella cheese, 20 g Parmesan cheese
- Spoon the mixture evenly over each scallop.
- Sprinkle the remaining mozzarella and Parmesan over the tops.50 g mozzarella cheese, 20 g Parmesan cheese
- Place the tray under the grill for 8 to 10 minutes.
- Cook until the cheese melts and develops a light golden colour. The scallops should feel firm but still tender.
- Remove the tray from the grill and allow the scallops to rest for 2 minutes.
- Scatter over the sliced spring onion and chopped parsley.1 spring onion, 1 tsp parsley
- Serve immediately while hot and bubbling.
Alternative to Cod Roe
- Stir the chilli sauce and mayonnaise together and then fold in the roe.40 g salmon roe, 1 tsp chilli sauce, 4 tbsp mayonnaise
19 comments
Never would have cheese with scallops but the parmesan is the best!
These looked stunning served in their shells. They were the highlight of our seafood dinner.
This recipe felt special enough for a celebration meal. It was easy to follow and produced excellent results.
A restaurant-quality starter that was surprisingly easy to prepare. My guests were very impressed.
The cod roe gave the dish a lovely depth of flavour. It complemented the sweetness of the scallops beautifully.
I served these as an appetiser and everyone asked for the recipe. They disappeared within minutes.
I was unable to find mentaiko so I used the suggested substitute. The finished dish was still absolutely delicious.
A simple recipe with impressive results. The presentation alone makes it worth making for guests.
One of the best scallop dishes I have made at home. Easy, elegant and packed with flavour.
This recipe introduced me to a new Japanese dish and I am glad it did. The flavours were rich without being overpowering.
Perfect for seafood lovers. The scallops tasted fresh and the creamy topping added just the right amount of richness.
The flavour combination was new to me but it worked incredibly well. Rich, savoury and slightly spicy.
I used the salmon roe alternative and the results were excellent. The dish still tasted wonderfully fresh and indulgent.
Absolutely delicious. The scallops stayed tender and the cheesy topping added plenty of flavour. I will definitely make these again.
The topping browned nicely under the grill and created a wonderful contrast to the tender scallops underneath.
I added a little extra Parmesan on top and loved the extra cheesy crust. The scallops were cooked perfectly.
The scallops remained juicy and tender while the topping became golden and bubbly. A fantastic recipe.
This was my first time trying Hotate Mentaiyaki and I loved it. The balance between the sweet scallops and the spicy topping was perfect.
The combination of mayonnaise, cheese and cod roe worked beautifully. Every bite was rich and satisfying.