As the summer season rolls in, the Eid Al Adha vacation inches closer, as do the school holidays, you might be looking to host friends and family at home. And, if you're looking for something fresh, interesting, and that your guests will be wowed by, this scallop dish will be the ultimate centrepiece for your seasonal celebrations.

Shared with us by Chef Giovanni Ledon of Akira Back, this restaurant-quality recipe brings the sophisticated flavours of one of the world’s most renowned dining destinations directly to your kitchen. It is a masterclass in global fusion, seamlessly blending the delicate sweetness of sashimi-grade scallops with the bold, fermented depths of Korean and Japanese pantries.

Akira Back

Akira Back Dubai Resaurant

akira back dubai restaurant 1

Chef Akira Back is a culinary visionary whose journey from professional snowboarder in Aspen to Michelin-starred chef has redefined modern fusion. Renowned for his "unconventional Japanese" style, Back seamlessly weaves his Korean heritage and American upbringing into a global empire that spans from Las Vegas to Paris and Dubai. With a career highlighted a consistent presence in the MICHELIN Guide and MENA’s 50 Best lists, Chef Akira continues to shape the global cultural landscape by blending technical Japanese precision with bold, imaginative storytelling.

Chef Akira Back

Chef Akira Back

Chef Giovanni Ledon

Chef Giovanni Ledon Akira back

So, whether you are hosting a formal Eid gathering or a relaxed summer soirée, these Scallops on the Half Shell offer a complex, umami-driven experience that is as visually striking as it is flavourful. Between the smoky crunch of veal bacon and the indulgent heat of the gochujang butter, this is a dish designed for sharing and guaranteed to become an instant signature at your table.

Scallops on the Half Shell, served with smoky gochujang butter

A rich and deeply savoury seafood dish layered with Korean and Japanese influences, this scallops-on-the-half-shell recipe combines sashimi-grade scallops with smoky veal bacon, kimchi, and an indulgent gochujang butter sauce. Finished with parmesan, crispy shallots, and fresh chives, it’s a bold, umami-packed dish designed for sharing.

Bringing this restaurant-quality dish to life involves a series of curated steps, from building a rich dashi base to crafting the decadent gochujang butter. To guide you through the process, we have broken down the ingredients and methods for each layer below.

Akira Back

SCALLOP ON THE HALF SHELL_Portrait

Gochujang Butter

Ingredients for Gochujang Butter

250g miso soup
170g unsalted butter
124g cream
79g full-fat milk
63g chojang
51g parmesan cheese
21g soy sauce
11g sugar
5g gochugaru
3g garlic

Method for Gochujang Butter

Combine all ingredients in a stock pot except the butter.
Bring to a gentle simmer and reduce the mixture by half.
Remove from the heat and gradually whisk in the butter until fully emulsified and glossy.
Allow to cool slightly before use.

Ingredients for Cojang

63g gochujang paste
26g Shiragiku vinegar
21g sugar
12g Shibanuma soy sauce
11g wasabi powder
8g sesame oil
5g Coke or Sprite
4g minced garlic

Method for Chojang

Blend the vinegar and garlic together until smooth
Add in the remaining ingredients (except the sesame oil) and whisk thoroughly.
Slowly emulsify the sesame oil into the mixture until smooth and glossy

Ingredients for Dashi

2.5 litres of water
73g kombu
9g bonito flakes

Method for Dashi

Combine the kombu and water into a large stock pot, and bring to the boil slowly.
Once boiling, remove the kombu and turn off the heat
Add the bonito flakes and allow to steep for 30 minutes
Strain the liquid through a fine sieve

Ingredients for Miso Soup

500g of dashi
39g of white miso paste

Method for Miso Soup

Bring the dashi to a simmer in a stock pot
Whisk in the miso paste until fully dissolved
Strain once more to ensure smooth consistency

Scallops on the Half Shell

Ingredients

2 sashimi-grade scallops
72g gochujang butter
32g chopped kimchi
14g diced veal bacon
11g grated parmesan cheese
9g crispy shallots
2g chives, finely chopped
Salt and black pepper, to taste

Method for final plating of Scallops on the Half Shell with Gochujang Butter and Kimchi

Heat a sauté pan until very hot for searing the scallops.
Prepare two scallop shells on a robata or serving tray.
Season the scallops with salt and black pepper, then sear on both sides until lightly caramelised. Place into the scallop shells.
In a separate sauté pan, cook the veal bacon until crisp. Add the chopped kimchi and sauté briefly.
Add the gochujang butter and reduce until thickened and glossy.
Spoon the sauce over the scallops and cook until bubbling.
Finish with grated parmesan, crispy shallots, and fresh chives before serving immediately.

Akira Back Dubai at W Dubai The Palm, West Crescent Road, Palm Jumeirah, Dubai
Book your table here
@akirabackdubai @wdubaipalm
@chefgioledon

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