Wild Hokkaido Scallops – Sashimi Grade
Cooking Instructions
Cooking Japanese Wild Hokkaido Scallops can be a delightful experience, as these scallops are known for their sweet, delicate flavor and tender texture. Here’s a simple yet delicious way to prepare them:
Pan-Seared Hokkaido Scallops.
Ingredients:
12 Wild Hokkaido Scallops
Salt (to taste)
Freshly ground black pepper (to taste)
2 tablespoons olive oil or unsalted butter
1 clove garlic, minced
Fresh lemon juice (from half a lemon)
Fresh herbs (such as parsley or chives) for garnish
Instructions:
Prepare the Scallops:
Rinse the scallops under cold water and pat them dry with a paper towel. Removing excess moisture is crucial for a good sear.
Season the scallops with salt and freshly ground black pepper on both sides.
Heat the Pan:
In a large skillet, heat the olive oil or butter over medium-high heat. The pan needs to be very hot before adding the scallops to get a nice sear.
Sear the Scallops:
Place the scallops in the hot pan, leaving space between each one to prevent overcrowding.
Sear the scallops for about 1.5 to 2 minutes on each side. They should develop a golden-brown crust. Avoid moving them around in the pan to ensure a good sear.
Add Garlic:
In the last minute of cooking, add the minced garlic to the pan. Be careful not to burn the garlic; you just want it to become fragrant.
Add Lemon Juice:
Squeeze fresh lemon juice over the scallops just before removing them from the pan. This adds a bright, zesty flavor that complements the sweetness of the scallops.
Serve:
Transfer the scallops to a plate and garnish with freshly chopped herbs.
Enjoy:
Serve the scallops immediately, perhaps with a side of fresh salad, steamed vegetables, or rice.
Optional Sides and Pairings:
Salad: A simple green salad with a light vinaigrette.
Vegetables: Steamed Peas, Asparagus, Broccoli, or Green Beans.
Rice: Steamed jasmine or basmati rice.
Pasta: A light pasta dish with a garlic and olive oil sauce.
Tips for Cooking Perfect Scallops:
Dry Scallops: Ensure the scallops are thoroughly dried before searing to get a perfect crust.
Hot Pan: Make sure the pan is hot enough before adding the scallops to achieve a proper sear.
Timing: Avoid overcooking the scallops. They should be opaque in the center and have a slightly firm texture.
By following these steps, you can enjoy the exquisite flavor and texture of Japanese Wild Hokkaido Scallops in a simple yet refined dish.
