Recommendation to Preparing Yummy Pan-fried scallops with shichimi and ponzu
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To make an unforgettable Pan-fried scallops with shichimi and ponzu, here are the components needed:
- Take 8 of medium-sized frozen scallops.
- Get 2 tbsp of flour.
- Prepare 20 g of butter.
- Use 1 tbsp of ponzu.
- You need 1 tsp of shichimi.
After preparing the materials, now you are ready to make your appetizing Pan-fried scallops with shichimi and ponzu by following the guidances on this section:
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- 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..
Remove the pan from the heat and set aside whilst you cook the scallops. Gently pat any excess moisture from the scallops with kitchen paper After a further minute remove scallops from the pan. Arrange the scallops onto each plate, now mix the warm pepper salad with the lambs lettuce serve. Crispy tempura fried Mahi Mahi Marinated in a Yuzu Chili Ponzu With pickled vegetables, topped with cilantro and jalapeno. Tuna, salmon, scallop, squid, shrimp, crab, shiso leaf, kaiware sprouts, wrapped with nori and thinly sliced cucumber and topped with garlic aioli, tobiko and ponzu sauce.
Recipe : Pan-fried scallops with shichimi and ponzu
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