Lightly Seasoned Scallop Flavored Daikon Radish. Discover edible eductation and get cooking! The kitchen is the tastiest place to learn! We Have Almost Everything On eBay.

Lightly Seasoned Scallop Flavored Daikon Radish If you are allergic to shellfish, don't eat real scallops, or you are a vegetarian, this is a great healthy dish without having to worry about offending any of your guests. I also added a bit more soy. When a good caramelized crust has formed, turn scallops to second side.

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, lightly seasoned scallop flavored daikon radish. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Lightly Seasoned Scallop Flavored Daikon Radish is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes delicious. They're fine and they look fantastic. Lightly Seasoned Scallop Flavored Daikon Radish is something that I have loved my whole life.

Discover edible eductation and get cooking! The kitchen is the tastiest place to learn! We Have Almost Everything On eBay.

To begin with this recipe, we must prepare a few ingredients. You can have lightly seasoned scallop flavored daikon radish using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lightly Seasoned Scallop Flavored Daikon Radish:

{Make ready 500 grams of Daikon radish.
{Take 1 can of Canned boiled scallops.
{Get 1 of Mitsuba.
{Make ready 400 ml of Dashi broth (bonito).
{Take 1 tbsp of Usukuchi soy sauce.
{Get 1/2 tbsp of Mirin.
{Prepare 1 tsp of Sugar.
{Get 1 pinch of Katakuriko.

Using a tablespoon, baste each scallop in the hot fat by repeatedly (and quickly) tilting pan towards you to ladle the hot fat over them, sealing in the deep-golden surface. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Here, raw scallops are thinly sliced along with the radishes and cucumbers. The fun part is plating it.

Instructions to make Lightly Seasoned Scallop Flavored Daikon Radish:

Peel the daikon radish and cut into 1.5 cm round slices. If it's not too much trouble, round of any edges and score one side with a knife..
(Parboil the daikon) Fill a pot with water and add the daikon from Step 1. Turn on the heat. Once it comes to a boil, lower the heat to medium-low and let it simmer. When the daikon is soft enough that a skewer can be inserted easily, strain in a colander..
Place the parboiled daikon in a clean pot with the dashi, 3 tablespoons of canned scallop juices, light soy sauce, mirin, and sugar, and turn on the heat. When it comes to a boil, lower the heat to medium-low and simmer for 12-13 minutes..
Add the finely chopped mitsuba stalks to Step 3, along with 3 or 4 scallops from the can, and bring it to a boil. Break apart the scallops as you put them into the pot. Lastly, add katakuriko slurry to thicken the sauce, and then it's done. Decorate with the mitsuba leaves..

Play around, practice a bit until you are happy, then finish with the olive oil, rice wine vinegar, salt and herbs. Rinse scallops carefully to remove all grit [see Kitchen Notes]. Season with salt and freshly ground black pepper. Use whole small (bay) scallops or sliced large (sea) scallops. Roll in flour mixed with the Old Bay seasoning.

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