Recipe: Pan-Broiled Scallops

the appetizer:

Some Western culinary influences in Japan, including Portugal (tempura) and the Americas (teppanyaki), have been so integrated into Japanese cooking, it is difficult to differentiate them from more traditional Japanese cuisine like sushi and kaiseki. Standard Japanese meals usually include rice, soup, pickles and an entree, like fish or vegetables.

Japan

Pan-Broiled Scallops

Serves 4

8 shelled sea scallops
2 Tbsp soy sauce
1 Tbsp sake or dry sherry
2 Tbsp oil

1. Wash scallops.

2. Mix soy sauce and sake in a bowl.

3. Heat oil in a frying pan and saute the scallops till they change color. Add soy sauce and sake. Shaking the pan to prevent sticking, continue cooking until the scallops are well-seasoned.

Japan

Japanese Recipes

from Kate's Global Kitchen:

Japanese Cookbooks with Recipes

Japanese Cooking: A Simple Art by Shizuo Tsuji
At the Japanese Table by Lesley Downer
Japanese Cooking by Miyoko Nishimoto Schinner
Sake by Beau Timken and Sara Deseran
The Book of Miso by William Shurtleff & Akiko Aoyagi
The Breakaway Japanese Kitchen by Eric Gower

Back to the main Japan page

Japan on Wikipedia

More country Destinations

This page modified January 2007

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