Teppanyaki scallops – a detailed recipe cooking. 
Time: 30 мин. Difficulty: Easy Servings: 2 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 giant scallops (hand-assembled)
- 1 zucchini zucchini sliced diagonally into thin slices medium size
- 1/2 chopped thin rings of white onion Luke
- 1/2 tbsp. chopped thin straws of nutmeg pumpkin
- 3 stems, chopped at a very strong angle (white and green parts separately)
- 1 thinly sliced bird eye chili
- 1/2 tbsp. ready-made edamame beans in pods
- 1 quarter sliced large Matsutake mushroom or 2 small
- Soybean oil
- 1 tsp grated ginger
- 4 tbsp. l soy sauce portioned
- 2 tbsp. l rice wine vinegar
- 1 crushed and finely chopped clove of garlic
- 2 tbsp. l sake
Recipes with similar ingredients: scallops, zucchini, pumpkin nutmeg, ginger root, chili pepper, edamame beans, green onions, garlic, soy sauce, rice vinegar, sake
Recipe preparation:
- On a moderately strong fire, place a large pan or wok and grease it with a little oil. When the pan is warm, put the slices of zucchini in one layer and sauté until they are brown for about a minute. Turn them over and fry for another minute. Put on a plate.
- Lubricate the pan again with a little oil, put onion, pumpkin, white onion, ginger and chili. Good mix and cook until they start to become soft, about 3-4 minutes Add 2 tbsp. l soy sauce and a tablespoon rice wine vinegar. Add edamame and cook another minute. Transfer the mixture to another plate. Lubricate the pan again with oil. and put the mushrooms and garlic. Saute the mushrooms until it starts to stand out juice, and add a tablespoon of soy sauce. Cook bye most of the liquid will not evaporate, and transfer to a plate.
- Wipe the pan gently and grease it again. Lay the scallops and sauté until they are well browned with both sides, about 1-2 minutes. from each side. Add sake and cover the pan to make the scallops ready, another 2-3 min. To serve: Separate the zucchini and lay them across each of the two plates with a neat diagonal. Divide the mixture with pumpkin and edamame into 2 equal neat heaps and put on zucchini. Cut the scallops in half horizontally, to get 2 equal circles. Lean the scallops against a heap of mixture with pumpkin and edamame so that the fried side is on top. For each put a bunch of mushroom in a bunch. Sprinkle with green onions and pour the remaining soy sauce and rice wine vinegar.
