Pan-fried scallops with shichimi and ponzu
Pan-fried scallops with shichimi and ponzu

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pan-fried scallops with shichimi and ponzu. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pan-fried scallops with shichimi and ponzu is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. 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. Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée, from BBC Good Food.

To begin with this recipe, we must first prepare a few components. 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:
  1. Make ready 8 medium-sized frozen scallops
  2. Take 2 tbsp flour
  3. Take 20 g butter
  4. Take 1 tbsp ponzu
  5. Make ready 1 tsp shichimi

Then heat up a non-stick coated pan and fry the scallops on both sides without fat until they are cooked half way through. These fried scallops are coated with seasoned flour and bread crumbs and deep fried to perfection. Imagine seared scallops with ginger and spring onion. Now stop imagining and go cook them!

Instructions to make Pan-fried scallops with shichimi and ponzu:
  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.

Place the scallops oil-side down in the non-stick pan. Pat scallops dry with paper towels. Place cornmeal in a shallow dish; dredge scallops in cornmeal. 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. We love this recipe for ponzu sauce and use it for many things (but favourite would be prawn and scallop dumplings).

So that is going to wrap it up with this special food pan-fried scallops with shichimi and ponzu recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!