Pan-Seared Scallops in Spicy Soy Sauce

Pan-Seared Scallops in Spicy Soy Sauce

Make the most of these aromatic vegetables.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1/2 knob

1/2 clove


1 & 1/2 Tbsp

as desired


a dash



  1. Slice the thickness of each scallop into thirds and cover in (A). Heat 1 Tbsp of sesame oil and quickly pan-sear the scallops and remove.
  2. Mince the long onion, ginger and garlic. Remove seeds from the red chili pepper and slice into rounds.
  3. Place 1/2 Tbsp of sesame oil and (2) into a fry pan and turn on the heat. Slowly saute until fragrant, return (1) and saute all together. Add in (B), quickly coat all ingredients, serve onto plates garnished with your desired amount of cilantro leaves.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.


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