Ingredients with Measurements:
- 1 pound of fresh scallops
- 1/4 cup of ponzu sauce
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of chopped fresh cilantro
Special equipment needed:
- Non-stick skillet
- Tongs
Step-by-step instructions:
1. Rinse the scallops under cold water and pat them dry with paper towels.
2. Season the scallops with salt and black pepper.
3. Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Add the scallops to the skillet and sear them for 2-3 minutes on each side until golden brown.
5. Pour the ponzu sauce over the scallops and let it cook for another minute.
6. Remove the skillet from the heat and sprinkle the chopped cilantro over the scallops.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 35mg
Sodium: 520mg
Carbohydrates: 6g
Protein: 15g
Substitutions for ingredients:
- You can use olive oil instead of vegetable oil.
- If you don't have ponzu sauce, you can make your own by mixing soy sauce, rice vinegar, lemon juice, and sugar.
Variations:
- You can add sliced garlic and ginger to the skillet before adding the scallops for extra flavor.
- You can substitute the cilantro with chopped green onions or parsley.
Tips and tricks:
- Make sure the scallops are dry before searing them to get a nice crust.
- Don't overcrowd the skillet, sear the scallops in batches if needed.
- Use tongs to flip the scallops instead of a spatula to prevent them from falling apart.
Storage instructions:
- Store leftover scallops in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the scallops in a non-stick skillet over medium heat for 2-3 minutes until heated through.
Presentation ideas:
- Serve the scallops on a bed of mixed greens or rice.
- Garnish with lemon wedges or sliced chili peppers.
Pairings:
- Serve with a glass of white wine or sake.
Suggested side dishes:
- Steamed vegetables such as broccoli or asparagus.
- Rice pilaf or quinoa salad.
Troubleshooting advice:
- If the scallops are sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure the scallops are cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Ponzu sauce is a citrus-based sauce that originated in Japan and is commonly used as a dipping sauce for seafood.
Flavor profiles:
- The scallops have a sweet and delicate flavor that pairs well with the tangy and savory ponzu sauce.
Serving suggestions:
- Serve the scallops as an appetizer or main dish.
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Region: Japanese