Pan-fried scallops with shichimi and ponzu. 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.

Pan-fried scallops with shichimi and ponzu If you like my videos pls SUBSCRIBE to my channel. Today I will show you guys how to make Pan seared scallops with. 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. You can cook Pan-fried scallops with shichimi and ponzu using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pan-fried scallops with shichimi and ponzu

  1. You need 8 of medium-sized frozen scallops.
  2. Prepare 2 tbsp of flour.
  3. You need 20 g of butter.
  4. It’s 1 tbsp of ponzu.
  5. You need 1 tsp of 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.

Pan-fried scallops with shichimi and ponzu instructions

  1. .
  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..

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. Pan fried vegetables with udon noodles tossed in our special teriyaki sauce. Pan sauteed rib-eye blackened in shichimi served with mixed vegetables and sour plum anticucho.

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