Japanese Cuisine: Pan Seared Scallops with Spicy Onion Sauce

Scallops, much like other seafood, is a staple in Japanese cuisine and is often incorporated to every daymeals. While the most common seafood is fish, this dish of pan seared scallops is a great addition to anyJapanese meal.

Sashimi grade scallops are best for this appetizer since the scallops can be pan seared on the outside, but the center is safe to be eaten rare. The contrasting textures of soft interior and crisp exterior only add to the overall deliciousness of the appetizer. The scallops are seared in extra virgin olive oil, but for a richer flavor, try adding unsalted butter to the olive oil and then searing the scallops.

As for the spicy Japanese onion sauce, try making it in advance, and then use it on more than just these scallops. The sauce is easy to prepare and can be made in a relatively short amount of time. It's a mixture of sauted sweet onions, soy sauce, sake, chili garlic paste and oyster sauce. A hint of sugar balances out the salt from the soy sauce and oyster sauce.

Recipe and source: http://japanesefood.about.com/od/Ea...an-Seared-Scallops-with-Spicy-Onion-Sauce.htm