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Herb-Roasted Scallops

Use this simple recipe to enjoy these Japanese scallops. which are full of savory flavor.
Crisp,light panko bread crumbs beautifully complement these meaty scalops. You can also use scallops in the shell. If you do, then place the panko bread crumbs directly on top of the scallops and bake them in a toaster oven.
Ingredients make approximately 4 servings.
Scallops (raaw): 4
A [Garlic: 1/2 clove, Eschalot: 1/4, Parsley: 1 tablespoon, Panko breadcrumbs: 4 tablespoons]
Butter: 2 tablespoons
Cooking oil: 1 tablespoon
Salt/pepper: To taste
Chervil (if available): For garnish
Herb-Roasted Scallops
  • 1
    Finely chop the garlic, eschalot and parsley. Sprinkle salt and pepper on the scallops. Heat oil in a frying pan and sauté the scallops on both sides until lightly browned.
  • 2
    Heat butter in another frying pan, sauté A, and season to taste with salt and pepper.
  • 3
    Place the scallops on a heat-resistant plate then add 2. Bake in a toaster oven for approx. 7 to 8 minutes until nicely browned.
  • 4 Arrange 3 on a platter and garnish with chervil.
Director of this section
Masae Furutani / Food Researcher
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.
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