Recipe: Oishi Pan-fried scallops with shichimi and ponzu For Vegan's Friend

Delicious, fresh and good.

Pan-fried scallops with shichimi and ponzu. 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. 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.

Pan-fried scallops with shichimi and ponzu Remove the pan from the heat and leave to cool. When the liquid has cooled, remove the kombu and stir Arrange the scallops and asparagus on the serving plates with the ponzu dressing and lemon. Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée, from BBC Good Food. You can Cook Pan-fried scallops with shichimi and ponzu using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pan-fried scallops with shichimi and ponzu

  1. What You needis of medium-sized frozen scallops.
  2. Lets Go Prepare of flour.
  3. It's of butter.
  4. Lets Go Prepare of ponzu.
  5. Lets Go Prepare of shichimi.

Top with the scallops, pancetta crumbs and juices from the pan. Add scallops and saute till lightly browned. Gently remove scallops from skillet and arrange on bed of rice. These fried scallops are coated with seasoned flour and bread crumbs and deep fried to perfection.

Pan-fried scallops with shichimi and ponzu step by step

  1. .
  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..

Don't crowd the scallops in the pan. Crowding will make the oil cool down significantly, and the breadcrumb coating will end up absorbing more oil. See more ideas about Shichimi togarashi, Shichimi, Food. original recipe for Roasted Oyster Mushrooms and Brussels Sprouts with Shiso and Shichimi Togarashi by Rachel Rappaport. Prosciutto Wrapped Scallops Recipe with Shichimi Togarashi. Pan-fried scallops with crisp pancetta, watercress and lemon crème fraîche.