A Special Tamagoyaki with Scallops and Crabsticks

• 5 large Boiled scallops (seasoned with 1 tablespoon sake+1/4 teaspoon salt)
• 5 stick Imitation crab (finely shredded)
• 1/4 bundle Spinach (cut into about 5cm pieces)
• 1 tbsp Butter
• 4 Eggs
• 1 tsp Chinese soup stock
• 5 shakes Salt and pepper

1. If the scallops are baby scallops, leave them as-is, if they are large scallops, then cut into fourths, and season.
2. Mix the ingredients together.
3. Add butter to a non-stick pan, saute the scallops, imitation crab, and spinach, add the egg mixture after it has cooked through, cover with a lid, and cook until well-done over a low heat for 5~10 minutes, and it is done once both sides harden.

salt, crab, bundle spinach, butter, eggs, chinese soup stock, salt

Taken from cookpad.com/us/recipes/168185-a-special-tamagoyaki-with-scallops-and-crabsticks (may not work)