Scallops are easy to prepare ... add a good pinch of shredded nori (Japanese dried seaweed). If you can't find shichimi togarashi (Japanese seven spice powder), use toasted sesame seeds and ...

1. Shuck the corn and cut the cob in half, remove the kernels. Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters ... and which, for this recipe, you can just mix in citrus zest and juice. I love the traditional ...

like my Pan Seared Japanese Style Scallops! Utilizing my own style for this recipe, I incorporate elements from my proven Dynamite Seafood Shrimp and Seared Scallops with Spicy Mayo dishes to ...

and Japanese cuisines. The buttery garlic combination with scallops, popularized in modern American kitchens, enhances their ...