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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, pan-fried scallops with shichimi and ponzu. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pan-fried scallops with shichimi and ponzu is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Pan-fried scallops with shichimi and ponzu is something which 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. 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 have to 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 cook that.

The ingredients needed to make Pan-fried scallops with shichimi and ponzu:
  1. Prepare 8 medium-sized frozen scallops
  2. Prepare 2 tbsp flour
  3. Get 20 g butter
  4. Get 1 tbsp ponzu
  5. Take 1 tsp shichimi

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. Pat scallops dry with paper towels. Place cornmeal in a shallow dish; dredge scallops in cornmeal.

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.

Pat scallops dry with paper towels. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Remove the pan from the heat and set aside whilst you cook the scallops. 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.

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