Scallops in the Shell

These scallops with ginger carrot dressing will add zest to the cocktail party menu.

INGREDIENTS
  • 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 roe), for garnish
DIRECTIONS
  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.

SERVES: 8
PREP TIME: 10 minutes
COOKING TIME: 10 minutes

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