Buttered Scallops

cookpad.japan
cookpad.japan @cookpad_jp

I love this way of cooking scallops, and I've been making them like this for a long time. They make this at the restaurant where I work, but my friends agree that my version is better.

If you're using frozen scallops, the key is to dry them properly after you thaw them! If you don't pat dry their excess moisture, they'll be watery and not nearly as delicious. Recipe by O mama ma

Buttered Scallops

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cookpad.japan
cookpad.japan @cookpad_jp

I love this way of cooking scallops, and I've been making them like this for a long time. They make this at the restaurant where I work, but my friends agree that my version is better.

If you're using frozen scallops, the key is to dry them properly after you thaw them! If you don't pat dry their excess moisture, they'll be watery and not nearly as delicious. Recipe by O mama ma
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Ingredients

2 servings
  1. 6Scallops (up to 8, depending on size)
  2. 1 dashof each Salt and black pepper
  3. 1 tbspSake
  4. 1 tbspButter
  5. 1 tbspSoy sauce
  6. 1 tbspVegetable oil

Cooking Instructions

  1. 1

    Drain the scallops and pat dry. Cook in a pan with vegetable oil. Season with salt, pepper, and sake, cover with a lid and steam for a bit.

  2. 2

    Drizzle soy sauce and coat the scallops. Melt butter in the pan and coat the scallops in that too. Sprinkle black pepper to taste.
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