Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pan-fried scallops with shichimi and ponzu. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pan-fried scallops with shichimi and ponzu is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pan-fried scallops with shichimi and ponzu is something that I have loved my whole life.
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. During This Video Learn A Fantastic Dish, That Will Be For.
To begin with this particular 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:
- Take 8 medium-sized frozen scallops
- Take 2 tbsp flour
- Get 20 g butter
- Take 1 tbsp ponzu
- Prepare 1 tsp shichimi
These fried scallops are coated with seasoned flour and bread crumbs and deep fried to perfection. Pan-fried scallops with crisp pancetta, watercress and lemon crème fraîche. Heat a dry frying pan until hot. Remove the pan from the heat and set aside whilst you cook the scallops.
Steps 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.
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. Imagine seared scallops with ginger and spring onion. Now stop imagining and go cook them! Place the scallops oil-side down in the non-stick pan.
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