Pan-Asian Geoduck Scaloppine Recipe

Name: Pan-Asian Geoduck Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces peanut oil; 12 (2-ounce) pieces geoduck scaloppine, 1/4-inch thick, cut from body meat; Seasoned flour, enough to lightly coat geoduck pieces; 1 cup sake; 6 ounces aji-mirin; 1 teaspoon minced garlic; 1 teaspoon peeled, minced ginger; 4 ounces butter; 4 teaspoons lemon juice, freshly squeezed; 2 teaspoons minced cilantro; Lemon wedges

Servings: persons

2 ounces peanut oil
12 (2-ounce) pieces geoduck scaloppine, 1/4-inch thick, cut from body meat
Seasoned flour, enough to lightly coat geoduck pieces
1 cup sake
6 ounces aji-mirin
1 teaspoon minced garlic
1 teaspoon peeled, minced ginger
4 ounces butter
4 teaspoons lemon juice, freshly squeezed
2 teaspoons minced cilantro
Lemon wedges

1
Heat oil in a large saute pan over medium-high heat.
2
Dredge the geoduck scaloppine in the seasoned flour, quickly shaking off excess, and carefully placing them into hot oil.
3
Add only as many as the pan will comfortably hold at one time.
4
Allow to brown on first side, approximately 2 minutes, and then turn over gently with metal tongs.
5
Cook for 1 1/2 to 2 minutes, then remove the scaloppine to a warm serving platter.
6
Continue to do the same with all the pieces of geoduck.
7
Set aside and keep warm (without cooking further).
8
Pour off any excess oil from the pan.
9
Add the sake, aji-mirin, garlic, and ginger.
10
Reduce over high heat until reduced by 75 percent, the liquid remaining in pan should become almost syrupy.
11
Add the butter, remove from the heat, and swirl the softened butter into the liquid, forming an emulsion.
12
Add lemon juice and blend thoroughly.
13
Arrange the geoduck attractively and then evenly nap the sauce over the scalloppine.
14
Sprinkle with cilantro and garnish with lemon wedges.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounces peanut oil, 12 (2-ounce) pieces geoduck scaloppine, 1/4-inch thick, cut from body meat, Seasoned flour, enough to lightly coat geoduck pieces, 1 cup sake, and more.

Yes, Pan-Asian Geoduck Scaloppine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Asian Geoduck Scaloppine

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