Scallops With Chili Pepper (JAPAN)


  • 1 green onion
  • 0,26 lb spinach
  • 0,33 oz of vegetable oil
  • 0,044 lb butter
  • some black pepper
  • 4 tablespoons of soy sauce
  • 1/2 Shichimi (7 spice powder) or Chili pepper
  • 12 scallops
  • some red pepper

Green onions are cut into very thin rings, washed with cold water and dried. Spinach is cleaned and coarsely chopped. It is lightly sautéed in a pan, butter is added and black pepper is added. Soy sauce is mixed in a bowl with Shichimi.

Heat the oil in a pan, fry the scallops on both sides at medium heat. Remove the pan from the heat, add soy sauce and reheat. Scallops are turned inside out. Hot scallops are placed on the spinach, drizzled with a little sauce, and garnished with spring onions and peppers.

ENJOY YOUR MEAL
 

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