Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pan-fried scallops with shichimi and ponzu. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pan-fried scallops with shichimi and ponzu Ponzu can be bought from Japanese supermarkets. It's best used as salad dressing or served with seafood. Pan-fried scallops with shichimi and ponzu.

Pan-fried scallops with shichimi and ponzu is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Pan-fried scallops with shichimi and ponzu is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pan-fried scallops with shichimi and ponzu using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pan-fried scallops with shichimi and ponzu:

1. Prepare 8 medium-sized frozen scallops
2. Make ready 2 tbsp flour
3. Get 20 g butter
4. Get 1 tbsp ponzu
5. Take 1 tsp shichimi

Add the ponzu sauce, stirring and scraping up solids from the bottom of the pan. Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.

Instructions to make Pan-fried scallops with shichimi and ponzu:

2. Defrost 8 medium-sized frozen scallops and wipe dry with kitchen towel. Coat scallops lightly with 2 tbsp flour and pat away excess flour.
3. 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.
4. 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.
5. Sprinkle 1 tsp shichimi over the scallops and serve.

Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Great recipe for Ondeh-ondeh (purple sweet potatoes). Bite Purple Ondeh Ondeh into your mouth and BAM! U're hit with a burst of melted gula melaka that oozes out and engulfs your taste buds. The texture of the ondeh ondeh is chewy.

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