Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pan-fried scallops with shichimi and ponzu. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pan-fried scallops with shichimi and ponzu is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Pan-fried scallops with shichimi and ponzu is something that I have loved my entire life.
Heat a little oil in a frying pan over high heat. Bonefish Grill sent me to the East Coast to meet their local fishermen and cook up some amazing dishes along the way. This episode we catch fresh scallops.
To begin with this recipe, we must first 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
- Make ready 2 tbsp flour
- Make ready 20 g butter
- Take 1 tbsp ponzu
- Make ready 1 tsp shichimi
Cook for three minutes, or until reduced by almost half, stirring occasionally. Perfect pan-seared scallops take just minutes to cook, and one of the secrets to ensuring that wonderful golden, caramelized color is We love serving our scallops with a simple pan sauce made with vermouth or a dry white wine (such as chardonnay), fresh herbs, lemon zest and a touch of butter! Arrange the scallops and asparagus on serving plates and sprinkle with a little sea salt then drizzle over the ponzu and scatter with chives and serve immediately. Pan-seared scallops with pasta seems like a good idea…unless you struggle with weight or you wan't to eat a clean diet, free of refined flours.
Instructions 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.
Sometimes, it can feel hard to eat healthy when you love to cook and when you love to eat. But this is far from the truth. Enjoy this versatile sauce with Shabu Shabu This homemade ponzu can be stored in refrigerator for up to a month. 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.
So that’s going to wrap this up with this exceptional food pan-fried scallops with shichimi and ponzu recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
