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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Wasabi and panko coated scallops served over Asian seaweed salad. After mixing the cream give it a taste to adjust the wasabi to your liking. Ingredients:
1/4 cup mayonnaise |
3 teaspoons wasabi powder |
1/2 teaspoon soy sauce |
1/2 teaspoon honey |
1/2 teaspoon ginger juice (fresh ginger grated and squeezed) |
2 drops sesame oil |
1/4 cup panko breadcrumbs |
1 lb dry sea scallops, washed and dried |
2 cups wakame seaweed, salad (prepared seaweed salad available in asain markets or at the sushi baror make it seaweed salad) |
Directions:
1. Preheat oven to 450 degrees.
2. Lightly oil sheet pan.
3. Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
4. Place in oven for 2-3 minutes. Turn on broiler to low.
5. Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
6. Serve over seaweed salad with pickled ginger.
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