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To begin with this particular recipe, we must prepare a few ingredients. You can have pan-fried scallops with shichimi and ponzu using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pan-fried scallops with shichimi and ponzu:
- Make ready 8 medium-sized frozen scallops
- Prepare 2 tbsp flour
- Prepare 20 g butter
- Take 1 tbsp ponzu
- Prepare 1 tsp shichimi
Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for salads or cold noodles. We love this recipe for ponzu sauce and use it for many things (but favourite would be prawn and scallop dumplings). Imagine seared scallops with ginger and spring onion. Now stop imagining and go cook them!
Steps to make Pan-fried scallops with shichimi and ponzu:
- Defrost 8 medium-sized frozen scallops and wipe dry with kitchen towel. Coat scallops lightly with 2 tbsp flour and pat away excess flour.
- Heat a little oil in a frying pan over high heat. Lay flat scallops into the pan. Pan-fry over medium heat for 1 minute. Turn over and pan-fry for another minute. Set aside.
- Add 20 g butter into the pan and heat until melted. Transfer the scallops back into the pan. Add 1 tbsp ponzu and mix well.
- Sprinkle 1 tsp shichimi over the scallops and serve.
Place the scallops oil-side down in the non-stick pan. Pan-fried fresh rice noodle, topped with broccoli and house gravy. Tuna marinated with shichimi, cucumber, carrot, sprouts and sesame. Served with tempura vegetables and ponzu sauce. Served with soup of the day, mixed green salad, bite size appetizer.
Above is how one can cook pan-fried scallops with shichimi and ponzu, very straightforward to make. Do the cooking stages accurately, relax and use your heart then your cooking shall be scrumptious. There are numerous recipes which you can try from this web site, please discover what you need. If you like this recipe please share it with your mates. Blissful cooking.
