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Before you jump to Pan-fried scallops with shichimi and ponzu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is today a good deal more popular than in the past and rightfully so. There are many diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. Most likely, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can change their eating habits for the better by implementing a few small changes.
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Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pan-fried scallops with shichimi and ponzu recipe. You can have pan-fried scallops with shichimi and ponzu using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pan-fried scallops with shichimi and ponzu:
- Get 8 medium-sized frozen scallops
- You need 2 tbsp flour
- Prepare 20 g butter
- Provide 1 tbsp ponzu
- You need 1 tsp shichimi
Steps to make Pan-fried scallops with shichimi and ponzu:
- Defrost 8 medium-sized frozen scallops and wipe dry with kitchen towel. Coat scallops lightly with 2 tbsp flour and pat away excess flour.
- Heat a little oil in a frying pan over high heat. Lay flat scallops into the pan. Pan-fry over medium heat for 1 minute. Turn over and pan-fry for another minute. Set aside.
- Add 20 g butter into the pan and heat until melted. Transfer the scallops back into the pan. Add 1 tbsp ponzu and mix well.
- Sprinkle 1 tsp shichimi over the scallops and serve.
It's best used as salad dressing or served with seafood. Preheat a pan over a high heat and add a tbsp of oil. For the ponzu dressing, pour the mirin, soy sauce, vinegar and kombu into a small saucepan and bring to a simmer. Cook for three minutes, or until reduced by almost half, stirring occasionally. Lower scallops gently into the hot oil.
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