Clean the scallops thoroughly with a brush. Place the scallops flat side up and insert a knife into the shell gap. Slide the knife along the upper shell to detach the muscle.

Open the shell and remove the unattached side. Remove the digestive gland, pull off the string-like parts, and clean the gills. Rub the string-like parts with a pinch of salt, rinse with water, and pat dry with a paper towel. Return the cleaned scallop meat to the shell.

Add 3 tbsp of water to a pan and crumple aluminum foil to create a base. Place the scallops on the foil, cover with a lid, and cook over medium heat for 3–4 minutes. Sprinkle sake, cover again, and steam for another 3–4 minutes.