Hotate Mentaiyaki (Mentaiko Scallops) 明太子焗扇贝

Hotate Mentaiyaki (Mentaiko Scallops) 明太子焗扇贝

Mentaiko is spicy pollock/cod roe. It is very versatile - it goes well with rice alone, complements alcohol and also serve as a great topping for ramen, pasta, sushi, and bread. It is not uncommon to see mentaiko lurking around on the menu, especially in Japanese restaurant.

Tarako, which refers to the roe of the Alaskan pollock fish, is often mistaken for mentaiko. Tarako is plain and salted while mentaiko is marinated, and has a strong flavour profile. Basically, mentaiko is marinated tarako.

Mentaiko Scallops (Hotate Mentaiyaki)

For seafood lovers, mentaiko scallops is an absolute must-try. Grilled scallops doused in the creamy and cheesy mentaiko sauce - so delicious yet so easy to replicate at home.

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Hotate Mentaiyaki (Mentaiko Scallops) 
  • 300g half shell scallops (around 7 pieces)
  • 80g mentaiko
  • 2 tbsp mayonnaise (more if you like it creamier)
  • shredded cheddar and parmesan
  • lemon & coriander leaves (garnish)

Cooking Directions
  1. Rinse the scallops and remove excess water.
  2. Snip open the mentaiko egg sacs and scrap out the mentaiko.
  3. Add the mayonnaise into mentaiko and mix well.
  4. Place the scallops on a baking tray. Spoon mentaiko mixture onto the scallops.
  5. Top with shredded cheddar and parmesan.
  6. Bake in preheated oven at 180°C for around 17 minutes.


  • 300 克扇貝(大约7顆)
  • 80克明太子
  • 2大匙美乃滋 (喜欢的话可以放多点)
  • 帕尔梅森和切达奶酪
  • 柠檬

1. 扇贝洗净。
2. 明太子去膜后,加美乃滋,调成明太子酱
3. 扇贝淋上明太子酱、撒上適量奶酪,
4. 放入已预热烤箱1800度烤17分鐘或至金黃色


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