Thursday, October 21, 2004

Kitchen Experiments: Asian Scallops

This is what I did, I pan fried the scallop with some butter, in doing so, I tried to get a crispy brown crust on it, to give it some colour and texture. If the pan gets hot enough, you can sear the scallop and get the insides to be just cooked and not overcooked. After that I put together a sauce with a bottled Japanese sauce that I usually use for my Agedashi tofu and then to it I added some minced raw garlic, some grated ginger and some powered wasabi for a twist. The end product was quite delightful, the sauce was light enough for the scallops and the garlic gave it some bite.

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