Pan-fried scallops with shichimi and ponzu
Pan-fried scallops with shichimi and ponzu

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pan-fried scallops with shichimi and ponzu. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pan-fried scallops with shichimi and ponzu is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Pan-fried scallops with shichimi and ponzu is something that I have loved my whole life. They’re nice and they look fantastic.

Add the scallops to the hot oil. Pan-fried scallops with shichimi and ponzu Ponzu can be bought from Japanese supermarkets. It's best used as salad dressing or served with seafood. Ponzu dressing adds a citrus zing to this Japanese dish of deep-fried asparagus and scallops.

To get started with this recipe, we have to first prepare a few components. You can cook pan-fried scallops with shichimi and ponzu using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pan-fried scallops with shichimi and ponzu:
  1. Make ready 8 medium-sized frozen scallops
  2. Get 2 tbsp flour
  3. Get 20 g butter
  4. Get 1 tbsp ponzu
  5. Prepare 1 tsp shichimi

Sprinkle scallops with salt and pepper. Heat butter in a large skillet over medium-high heat; add garlic, and. Raw scallops should be stored in a leakproof bag or plastic container with a lid. Substitute Asiago cheese for the Parmesan.

Instructions to make Pan-fried scallops with shichimi and ponzu:
  2. Defrost 8 medium-sized frozen scallops and wipe dry with kitchen towel. Coat scallops lightly with 2 tbsp flour and pat away excess flour.
  3. 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.
  4. 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.
  5. Sprinkle 1 tsp shichimi over the scallops and serve.

Raw scallops should be stored in a leakproof bag or plastic container with a lid. Substitute Asiago cheese for the Parmesan. Sea scallops are usually the big, meaty scallops you think of when pan searing or frying scallops - they are large, meaty, and have an excellent buttery sweet flavor. Lower scallops gently into the hot oil. Drain on a plate lined with paper towels.

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