Go Back
–+ servings
Print

Sake-Braised Oysters, Scallops, and Razor Clams Gluten-Free Recipe

Sho Kamio, the San Francisco Bay Area-based chef who shared this recipe with us, buys live shellfish in the shell, shucks it, then grills it in the half shell until bubbling and cooked through over medium-high heat for 3 to 8 minutes depending on the shellfish, covering the grill for a few minutes along the way. This adaptation uses the stovetop. If you don’t want to shuck your own shellfish, have your seafood monger do it for you.

Servings 6
Author Sho Kamio

Ingredients

  • 1 tablespoon unsalted butter, divided
  • 6 large scallops
  • 6 razor clams, shucked in the shell, or 6 Manila clams in the shell
  • 3/4 cup good-quality sake, plus more as needed
  • 18 medium-size oysters, cleaned and shucked, with shells reserved
  • 1/2 bunch enoki mushrooms, cut into 2-inch pieces (optional)
  • 1/4 bunch shimeji mushrooms, cut into 2-inch pieces (optional)
  • 2 teaspoons tamari
  • 1/2 lemon

Instructions

  1. In a large sauté pan over medium-high heat, add 1 teaspoon of the butter, swirl to coat, then add the scallops, clams, and sake and bring to a boil. Turn down the heat to medium and simmer for 3 minutes. Turn the scallops over, add the oysters, all of the mushrooms, the tamari, and the remaining 2 teaspoons butter and simmer until the scallops are just cooked through, turning down the heat and adding more sake if needed to create a slightly watery, syrupy sauce, about 3 minutes longer. Squeeze the lemon over the mixture, transfer the shellfish and pan juices to a serving plate or return to the shells, and serve.