Scallops in the Shell
  • Cooking Time: 10
  • Servings: 8
  • Preparation 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
  1. Wash the sea scallops and pat dry.
  2. Heat the butter and oil in a pan on medium.
  3. Sauté the ginger and garlic while stirring. Do not let brown.
  4. Add the scallops and sauté for about 2-3 minutes on each side. Do not overcook the scallops.
  5. Add salt and pepper to taste. Pour the Wafu® Ginger Carrot Japanese Dressing on top of the scallops followed by the orange juice.
  6. Remove the scallops immediately and arrange each scallop on a shell.
  7. Dress the scallops with the remaining dressing that is left in the pan.
  8. Garnish each scallop with a very small amount of tobiko.
These scallops with ginger carrot dressing will add zest to the cocktail party menu.