COCO's Oriental Kitchen Sautéed Scallop with Lemon-Butter Sauce

Welcome to COCO's Kitchen!

Anyone who has been to a Japanese restaurant might think that the Japanese cuisine is "so different" from what they are familiar with. Traditional dishes, such as sashimi or sushi, might be too adventurous, may seem to be too difficult to prepare. It is not easy if you are not living in Japan where every supermarket carries extremely fresh raw fish prepared by professionals. I myself am always careful to choose a store to pick up fish.

And I must tell you that we don't go for these traditional dishes everyday. Our diet is more varied than ever, having been influenced by Western, Chinese, Korean, Indian, and other styles of food which are particularly popular among younger generations and families with children.

What I would like to introduce in this blog are just some simple-everyday-recipes served at dinner table in an ordinary Japanese household, using ingredients you can find at your local stores. Some call it "fusion" Japanese.

Simply add some soy sauce when you marinate your chicken. You will be surprised how much this exotic liquid goes with western cooking ingredients, such as wine, olive oil and more! Make your own Teriyaki sauce with red wine! Sounds crazy? Well, I'll tell you the secret...

Sautéed Scallop with Lemon-Butter Sauce
2011.08.28

Sautéed Scallop with lemon-butter sauce spiced up with hint of soysauce.
The sauce gose with any kind of seafood!

<Ingredients> serves two as starters
120g Steamed Scallop
1/2 tablespoon Sake
1/2 tablespoon unsalted butter
■Marinade sauce
　One stem of Green Onion, chopoed finely
　One teaspoon Olive Oil
　1/2 tablespoon Freshly squeezed Lemon Juice
　1/2 teaspoon Soysauce
　Salt and paper to season
Boiled of grilled potatoes

1. Coat the scallop with Sake and leave it for a while.

2. Combine all the ingredients of mainade sauce. Marinade the scallop in a fridge for one hour.

3. Empty the scallop and the marinade into a pre-heated non-stick frying pan. Stir fry until the sauce is absorbed.

4. Add butter, toss to coat the scallop. Serve over cooked potatoes.

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