Seared Scallops with Tobiko
These seared scallops are cooked to perfection served with crunchy tobiko (flying fish roe) and ponzu dressing. It is a gorgeous appetizer that is fun, delicious and super easy to make! This recipe is gluten-free and dairy-free.
Ingredients
- 1 tablespoon tamari soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 2 teaspoons sesame oil
- 2 tablespoons avocado oil or enough to coat the bottom of pan
- 12 ounces scallops (10-12 pieces) 10-12 pieces
- salt to taste
- ground pepper to taste
- 3 tablespoons tobiko
- chopped scallion for garnishing
Instructions
- Make the dressing by combining tamari soy sauce, lemon juice, honey and sesame oil together. Set aside.
- Pat dry the scallops well with paper towels. Salt and pepper them generously on both sides.
- Bring a skillet or pan very hot. Add the avocado oil or any high smoking point oil into the pan. Once the oil is heated, drop in the scallops.
- Cook the scallops for about 2 minutes on each side. Try not to touch them while cooking.
- Transfer the scallops to a plate. Garnish with tobiko and chopped scallion. Drizzle the dressing upon serving.
Notes
For high smoking point oil, I recommend using avocado oil or any neutral tasting oil.
Use dry scallops that have not been soaked in preservative phosphate solution. If in doubt, ask someone at the seafood section if the scallop is 'dry type'.
Nutrition
Serving: 3piecesCalories: 147kcalCarbohydrates: 5gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 20mgSodium: 585mgPotassium: 189mgFiber: 0.1gSugar: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 6mgIron: 0.4mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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