I have cooked Scallops in different flavours, but my absolute favourite flavour for sure is ‘Garlic Butter and Soy Sauce’. This simple combination does a magic, and it is also very versatile. You can add extra ingredients to it, for example, you may wish to add Chilli. Makes 1 Serving…
I bought a bag of Frozen Scallops, that was on special at a super market. Seafood are generally expensive where I live, but sometimes I find good quality seafood at a good price. I always cook Scallops in the same Garlic Butter & Soy Sauce flavour. Today I cooked with…
Soak Dried Scallops in water until soft and you will have a really nice stock. Using this stock and softened Scallops, you can create a delicious ‘Takikomigohan’. Today I added Carrot and Shiitake as well, but just Scallops and Spring Onions are good enough. Makes 4 Servings Ingredients 50g Dried…
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For my father’s birthday, I decided to make sushi. He may not have the same level of appreciation I do and he definitely needs to learn how to use chopsticks, but since I can throw together a decent spread, I figured it would be a perfect gift. I needed to stock up on ingredients anyway.So today, I made four different inside out rolls, four nigiri, and tossed in some extra tuna sashimi and a scallop sliced in half to even out the spread. The first roll was an imitation crab roll with sautéed Marconi peppers and that mayo sauce I made the last time. All this mayo sauce is made of is some mayonnaise, sesame oil, and wasabi. The last batch did…
I was hungry for sushi today and with the squash and cucumber sitting in the refrigerator without any other purpose, I went ahead and threw a few rolls together.First up, I made a Philadelphia roll using the salmon that was in the freezer. Didn’t pack the flavor punch I wanted, but with the cucumber and cream cheese, it worked.Next came the scallop rolls. Two scallops weren’t enough to make two different rolls, so I ate the extra pieces while I was rolling. Made one roll with scallops, green peppers, and yellow squash. I should have added the wasabi mayo, but …
