More Great Recipes: Shellfish

Ginger Carrot Pan Fried Scallops


User Avatar
Member since 2013

Serves 4 | Prep Time 10 | Cook 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


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 CarrotJapanese Dressing.


Sprinkle with parsley and paprika.


Pairs Well With


Notes

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

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies