Aglio e Olio Onions & Baby Scallops
I made this recipe because I wanted to make a simple, warm side dish with sashimi-grade baby scallops. I love baby scallops!
Add the olive oil, garlic and the takanotsume into the pot and then turn on the heat.
Cook the garlic on low heat so that it doesn't burn.
If you're making this for a child, omit the takanotsume.
When you add in the onion, turn the heat to high immediately and the onions will have a crunchy texture. Recipe by Maki Kaoru
Aglio e Olio Onions & Baby Scallops
I made this recipe because I wanted to make a simple, warm side dish with sashimi-grade baby scallops. I love baby scallops!
Add the olive oil, garlic and the takanotsume into the pot and then turn on the heat.
Cook the garlic on low heat so that it doesn't burn.
If you're making this for a child, omit the takanotsume.
When you add in the onion, turn the heat to high immediately and the onions will have a crunchy texture. Recipe by Maki Kaoru
Cooking Instructions
- 1
Slice the onion in half and then thinly lengthwise about 1 cm wide. Finely chop the garlic and then remove the seeds from the takanotsume.
- 2
Pat dry the baby scallops and then dredge with flour (not listed).
- 3
Add some olive oil to a frying pan and then add in the garlic and takanotsume. Gently agitate the frying pan to cook the ingredients until the oil becomes aromatic.
- 4
Add in the baby scallops and cook. Once cooked, flip them over and push them to one side of the pan. Add in the onions and stir fry on the empty space.
- 5
When the onion becomes translucent, drizzle in the soy sauce from the edge of the pot. Stir 3 times and it's done.
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