Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pan-fried scallops with shichimi and ponzu. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pan-fried scallops with shichimi and ponzu is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Pan-fried scallops with shichimi and ponzu is something that I have loved my entire 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. Michelin starred chef Atul Kochhar creates a recipe of pan fried sea bass with curry spice. PONZU sauce recipe - Simple, authentic and traditional - Cooking with Chef Dai.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pan-fried scallops with shichimi and ponzu using 5 ingredients and 5 steps. Here is how you can achieve that.
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The ingredients needed to make Pan-fried scallops with shichimi and ponzu:
- Take 8 medium-sized frozen scallops
- Get 2 tbsp flour
- Make ready 20 g butter
- Make ready 1 tbsp ponzu
- Prepare 1 tsp shichimi
We love this recipe for ponzu sauce and use it for many things (but favourite would be prawn and scallop dumplings). Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée, from BBC Good Food. Top with the scallops, pancetta crumbs and juices from the pan. Ponzu dressing adds a citrus zing to this Japanese dish of deep-fried asparagus and scallops.
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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.
Top with the scallops, pancetta crumbs and juices from the pan. Ponzu dressing adds a citrus zing to this Japanese dish of deep-fried asparagus and scallops. 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. Fried spinach lightly salted with ponzu sauce.
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