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My family loves Japanese scallops. I cook them in several ways – stir-fry, pan-fry, steamed or grilled. One rule to remember when cooking scallop is that it should be cooked quickly over high heat so as to sear in the flavor and moisture just until they are slightly firm. Overcooked scallops will result in a chewy texture.

A friend blesses us with this jar of herbs from Europe that goes really well with seafood and I use them for this recipe. You may use any other fresh or dried mixed herbs like rosemary, thyme, basil, oregano, etc. too.

A love gift from a thoughtful young friend

A love gift from a thoughtful young friend

Although this recipe uses just some simple ingredients and very little preparation, it is so delicious when done. I serve it as a side dish atop a fruit and vegetable salad and dress it with the flavourful juices from the grilled scallops.




12 large scallops
– season for 30 mins with :
2 pcs garlic, minced
1 level teaspoon finely blended mixed herbs
1 tablespoon of cooking wine
1/2 tablespoon light soya sauce (or salt to taste)
some white or black pepper to taste
1 tablespoon garlic or olive oil

2 sprigs of coriander (chopped finely)


1) Season (A) well for 30 mins.

2) For this recipe, you may pan-fry the scallops on high heat for 2-3 mins on each side or grill it in a hot 200C oven for 10-15 mins until firm. When done, reserve the sauce as dressing.

These are grilled ones

These are grilled ones

3) Sprinkle chopped coriander over the scallops.

2) Arrange on a bed of salad and drizzle the sauce over it. Serve as a side dish or an appetizer.