• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 10


A seafood delight that makes a great appetizer or a light lunch.


  • 12 large sea scallops (about 1½ lbs)
  • ¼ stick butter
  • 1 tablespoon virgin olive oil
  • 2 large cloves of garlic, finely chopped
  • ⅓ cup fresh ginger root, finely chopped
  • Granulated sea salt or kosher salt to taste
  • Wafu® Ginger Carrot Japanese Dressing
  • Chopped parsley and paprika for garnish


  • Wash sea scallops and pat dry.
  • Heat frying pan and melt butter with olive oil over medium heat. Sauté ginger and garlic, but do not brown.
  • Add scallops and sauté for 3-4 minutes until slightly brown on each side.
  • Add small amount of fish stock (or chicken stock) as needed and add salt to taste.
  • Remove scallops and arrange on serving dish. Dress scallops very lightly with Wafu® Ginger Carrot Japanese Dressing.
  • Sprinkle with parsley and paprika.

Categories: Shellfish 

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