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Aglio e Olio Onions & Baby Scallops

Aglio e Olio Onions & Baby Scallops

This is a stir-fry dish that's made in a jiffy.
The aroma of garlic not only goes well with rice, but also with beer!

Ingredients: 2 servings

Baby Scallops (sashimi grade)
20
Onion
1
Finely chopped garlic
1 tablespoon
Takanotsume
1
Olive oil
4 tablespoons
Soy sauce
1 tablespoon
Pepper
a small amount

Steps

1. Slice the onion in half and then thinly lengthwise about 1 cm wide. Finely chop the garlic and then remove the seeds from the takanotsume.
2. Pat dry the baby scallops and then dredge with flour (not listed).
3. Add some olive oil to a frying pan and then add in the garlic and takanotsume. Gently agitate the frying pan to cook the ingredients until the oil becomes aromatic.
4. Add in the baby scallops and cook. Once cooked, flip them over and push them to one side of the pan. Add in the onions and stir fry on the empty space.
5. When the onion becomes translucent, drizzle in the soy sauce from the edge of the pot. Stir 3 times and it's done.

Story Behind this Recipe

I made this recipe because I wanted to make a simple, warm side dish with sashimi-grade baby scallops. I love baby scallops!