Pan-Seared Scallops in Spicy Soy Sauce
Make the most of these aromatic vegetables.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
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.
-
Mince the long onion, ginger and garlic. Remove seeds from the red chili pepper and slice into rounds.
-
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
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.
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.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
