Ingredients:
-
For scallops
- 4 piece large scallops, about 1/2 lb (250 g);
- 1 piece Japanese tossed seaweed;
- 1/2 cup (120 ml) canole/ vegetable oil.
For wasabi sauce
- 1 teaspoon Japanese wasabi;
- 1 teaspoon water;
- 1 tablespoon Japanese soy sauce or Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market) or soy sauce.
Recipe:
Serving for 4 as appetizer
For scallops
- Clean scallops, pat dry and wrap with paper towel;
- Split scallops in half;
- Put back to refrigerator until ready to cook;
- Cover scallops with tossed seaweed;
- Add canole/vegetable oil to a sauce pan over medium high heat;
- Shallow fry scallops when oil get hot;
- Take out scallops, rest for 2 mintues before cutting in half at a 45˚ angle;
- Add sauce, serve warm.
For wasabi sauce
- Mix wasabi and water to a paste consistency;
- Add Japanese soy sauce or Liquid Aminos and mix well.