Scallops in the Shell
8 large sea scallops
8 empty scallop shells, for serving
2 tablespoons butter
1 tablespoon virgin olive oil
1 teaspoon fresh ginger, finely chopped
1 teaspoon fresh garlic, finely chopped
2 tablespoons Wafu® Ginger Carrot Japanese Dressing
1 teaspoon freshly squeezed orange juice
Freshly ground black pepper
Tobiko (flying-fish row), for garnish
Wash the sea scallops and pat dry.
Heat the butter and oil in a pan on medium.
Sauté the ginger and garlic while stirring. Do not let brown.
Add the scallops and sauté for about 2-3 minutes on each side. Do not overcook the scallops.
Add salt and pepper to taste. Pour the Wafu® Ginger Carrot Japanese Dressing on top of the scallops followed by the orange juice.
Remove the scallops immediately and arrange each scallop on a shell.
Dress the scallops with the remaining dressing that is left in the pan.
Garnish each scallop with a very small amount of tobiko.
Pairs Well With
These scallops with ginger carrot dressing will add zest to the cocktail party menu.