Scallops with chilli
Our Japas recipes are designed as Japanese style tapas. Just double the amount of each ingredient if you want to serve larger plates.
Nutrition per serving
- Energy105 Kcals
- 1 spring onion
- 120g spinach
- 10ml vegetable oil
- 20g butter
- a pinch of pepper
- 4 tbsp Kikkoman Less Salt Soy Sauce
- 1/2 tsp shichimi (seven spices) or chilli
- 12 pcs prepared scallops
- few chilli strips
Slice spring onion into very thin rings, rinse well with water and remove all moisture. Clean spinach, dry and chop. Preheat half of the oil in a frying pan and stir fry spinach briefly to wilt. Add butter and season with pepper.
Pour Kikkoman Less Salt Soy Sauce into a bowl and mix well with shichimi or chilli. Preheat the rest of the oil in frying pan and fry scallops on both sides until medium done. Remove the frying pan from the heat and add soy sauce and chilli mix, then and put back on the heat again. Shake the pan well so the sauce coats the scallops on all sides. Serve hot scallops on fried spinach, sprinkle with remaining sauce and garnish with spring onions and chilli strips.
Tip: for a gluten-free version simply swap the Less Salt Soy Sauce with Kikkoman Tamari Gluten-free Soy Sauce.