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Before you jump to Pan-fried scallops with shichimi and ponzu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to pan-fried scallops with shichimi and ponzu recipe. You can have pan-fried scallops with shichimi and ponzu using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Pan-fried scallops with shichimi and ponzu:
- You need 8 medium-sized frozen scallops
- Provide 2 tbsp flour
- Provide 20 g butter
- Prepare 1 tbsp ponzu
- Use 1 tsp shichimi
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.
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.
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