More Great Recipes: Shellfish

Scallops in the Shell

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Member since 2013

Serves 8 | Prep Time 10 | Cook Time 10


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
Kosher salt
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.

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