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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 Can Be An Easy Option.
Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. Poor diet is one factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get us to follow a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make several simple changes that can start to make a good impact on our everyday eating habits.
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As you can see, it’s not difficult to start incorporating healthy eating into 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. To make pan-fried scallops with shichimi and ponzu you only need 5 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Pan-fried scallops with shichimi and ponzu:
- Prepare 8 medium-sized frozen scallops
- Prepare 2 tbsp flour
- Prepare 20 g butter
- Prepare 1 tbsp ponzu
- Prepare 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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