Mini Scallop Brioche Canapés with Kewpie and Black Vinegar Glaze

Delicate mini scallops glazed in teriyaki and black vinegar, nestled in mini brioche buns with crisp pickled onions and a zesty Kewpie mayo spread. Perfect bite-sized canapés with a balance of sweet, tangy, and umami flavors.

Steps

1. In a small bowl, mix teriyaki sauce, black vinegar, and honey to create a glaze. 2. Season the mini scallops with salt, pepper, and paprika. 3. Heat a pan over medium heat, sear scallops for 1-2 minutes per side until just cooked. 4. Brush the scallops with the teriyaki and black vinegar glaze during the last minute of cooking. 5. Slice the mini brioche bun in half and lightly toast. 6. Spread Kewpie mayonnaise on the bun base. 7. Place the glazed scallops on the bun base. 8. Add pickled onions and salad leaves on top of the scallops. 9. Cover with the top half of the bun and serve immediately.

3 mini scallops 1 mini brioche bun 1 tsp teriyaki sauce 1/2 tsp black vinegar 1 tbsp Kewpie mayonnaise 1 tbsp pickled onions Pinch of paprika Salt and pepper to taste Small handful salad leaves (spinach or mixed leaves) 1/2 tsp honey