Recommendation to Producing Extraordinary Pan-fried scallops with shichimi and ponzu
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To cook an unforgettable Pan-fried scallops with shichimi and ponzu, here are the ingridients needed:
- Provide 8 of medium-sized frozen scallops.
- Prepare 2 tbsp of flour.
- Prepare 20 g of butter.
- Take 1 tbsp of ponzu.
- You need 1 tsp of shichimi.
After readying the ingridients, next you are ready to cook your appetizing Pan-fried scallops with shichimi and ponzu by following the instructions on this section:
- .
- 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..
It's best used as salad dressing or served with seafood. Preheat a pan over a high heat and add a tbsp of oil. For the ponzu dressing, pour the mirin, soy sauce, vinegar and kombu into a small saucepan and bring to a simmer. Cook for three minutes, or until reduced by almost half, stirring occasionally. Lower scallops gently into the hot oil.
Recipe : Pan-fried scallops with shichimi and ponzu
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step by step to make Pan-fried scallops with shichimi and ponzu
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