GINGER CARROT PAN FRIED SCALLOPS

 

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

Ingredients

  • 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

Directions

  • 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.

Notes

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

Categories: Shellfish 

Website Credit: http://www.wafu.us.com/recipes/recipe/eyJjb2xsZWN0aW9uIjoicmVjaXBlcyIsImxvb3NlX2VuZHMiOiJ5ZXMiLCJyZXN1bHRfcGFnZSI6InJlY2lwZXNcL3Jlc3VsdHMiLCJzZWFyY2hfbW9kZSI6ImFueSJ9/ginger-carrot-pan-fried-scallops/P64

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