Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wasabi Scallops Recipe
    Lost? Site Map

    Wasabi Scallops

    Wasabi Scallops. Photo by FLKeysJen

    1/5 Photos of Wasabi Scallops

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    15 mins

    4 mins

    Rita~'s Note:

    Wasabi and panko coated scallops served over Asian seaweed salad. After mixing the cream give it a taste to adjust the wasabi to your liking.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Wasabi cream

    Coating

    Directions:

    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Lightly oil sheet pan.
    3. 3
      Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
    4. 4
      Place in oven for 2-3 minutes. Turn on broiler to low.
    5. 5
      Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
    6. 6
      Serve over seaweed salad with pickled ginger.

    Ratings & Reviews:

    • on April 29, 2008

      What a great idea! For us the panko crust got burned on top but the scallops were still not cooked inside. This is because we had probably the world's most enormous scallops and I think the time would be fine for normal sized ones. The wasabi/sesame flavor of the mayo is very tasty on its own but doesn't come through too much after cooking - we used it as a dipping sauce too which worked well. Even though we oiled the pan, the crust on the bottom completely came off and left the bare scallop. The crust on the top is very tasty but slips off too, leaving kind of a plain bare scallop; If we did this again we'd marinate the scallops so they are flavorful on their own and only put the panko on the top. Made for the Humble Soybean game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Wasabi Scallops

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.3
     
    Calories from Fat 71
    35%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 41.3 mg
    13%
    Sodium 378.8 mg
    15%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.0 g
    8%
    Protein 20.1 g
    40%

    The following items or measurements are not included:

    wasabi powder

    ginger juice

    wakame seaweed

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites