Rich Scallop and Scrambled Egg with Yummy Sweet-and

Name: Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Canned scallops; 4 Eggs; 1/4 Japanese leek; 1 Salt, pepper; 2 tbsp Oil; 200 ml Water; 4 tbsp Vinegar; 6 tbsp Sugar; 1/2 cube Soup stock cube; 1/2 tbsp Soy sauce; 1 tsp Chicken soup stock granules; 2 pinch Salt; 1 and 1/2 tablespoon Katakuriko; 1/2 tsp Sesame oil

Servings: persons

1 can Canned scallops
4 Eggs
1/4 Japanese leek
1 Salt, pepper
2 tbsp Oil
200 ml Water
4 tbsp Vinegar
6 tbsp Sugar
1/2 cube Soup stock cube
1/2 tbsp Soy sauce
1 tsp Chicken soup stock granules
2 pinch Salt
1 and 1/2 tablespoon Katakuriko
1/2 tsp Sesame oil

1
These are all the ingredients you need.
2
Place the eggs, sliced onions, and scallops (with the juice, breaking up any clumps) into a bowl, season with salt and pepper, and mix together.
3
In a separate saucepan, add the ingredients for the sweet and sour sauce (except for the sesame oil), and heat while stirring.
4
Add the sesame oil once it has thickened, and it's done!
5
(Even though you're making it in advance, it will not cool because it has thickened).
6
Heat a pan over high heat and add oil.
7
Add one drop of the egg mixture, and if it immediately fluffs up, pour the rest of the mixture.
8
When the mixture starts to firm up, scramble lightly (be sure to use high heat.
9
If the heat is too low, it won't fluff up.)
10
Immediately turn the heat down to medium, neaten up the egg into one mass, and cook until it is golden brown while shaking the pan around.
11
Flip it over and do the same on the other side.
12
Pour the thickened an sauce over the eggs and serve!

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 can Canned scallops, 4 Eggs, 1/4 Japanese leek, 1 Salt, pepper, and more.

Yes, Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce falls under the Seafood 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.

That's it — enjoy your meal!

Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions