Wasabi Scallops Recipe

Name: Wasabi Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wasabi cream; 1/4 cup mayonnaise; 3 teaspoons wasabi powder; 1/2 teaspoon soy sauce; 1/2 teaspoon honey; 1/2 teaspoon ginger juice (fresh ginger grated and squeezed); 2 drops sesame oil; Coating; 1/4 cup panko breadcrumbs; 1 lb dry sea scallops, washed and dried; 2 cups wakame seaweed, salad (prepared seaweed salad available in Asain markets or at the Sushi baror make it Seaweed Salad)

Servings: persons

Wasabi cream
1/4 cup mayonnaise
3 teaspoons wasabi powder
1/2 teaspoon soy sauce
1/2 teaspoon honey
1/2 teaspoon ginger juice (fresh ginger grated and squeezed)
2 drops sesame oil
Coating
1/4 cup panko breadcrumbs
1 lb dry sea scallops, washed and dried
2 cups wakame seaweed, salad (prepared seaweed salad available in Asain markets or at the Sushi baror make it Seaweed Salad)

1
Preheat oven to 450 degrees.
2
Lightly oil sheet pan.
3
Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
4
Place in oven for 2-3 minutes. Turn on broiler to low.
5
Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
6
Serve over seaweed salad with pickled ginger.

569

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: Wasabi cream, 1/4 cup mayonnaise, 3 teaspoons wasabi powder, 1/2 teaspoon soy sauce, and more.

Yes, Wasabi Scallops 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.

Wasabi Scallops

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