Ginger Carrot Pan Fried Scallops
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.
Pairs Well With
A seafood delight that makes a great appetizer or a light lunch.