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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 Need To Be Difficult.
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The first change you can make is to pay more attention to what you buy when you do your food shopping since it is likely that you have the tendency to pick up many of the things without thinking. As an example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy eating plan.
As you can see, it’s easy to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to pan-fried scallops with shichimi and ponzu recipe. To cook pan-fried scallops with shichimi and ponzu you only need 5 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Pan-fried scallops with shichimi and ponzu:
- Take 8 medium-sized frozen scallops
- Get 2 tbsp flour
- Use 20 g butter
- Get 1 tbsp ponzu
- You need 1 tsp shichimi
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.
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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