Butter scallop

This is a very simple but yummy side dish i cooked for a japanese themed dinner. I used frozen whole scallops and removed the outer mantle and the shell to stir fry this dish. 

The scallop itself will secrete it's own juice and favour out so there is no need for salt. I have added kikkoman soya sauce in this to improve the taste. If you find the scallop sauce is salty enough, then there is no need to add the soy sauce.

Pan's experimental kitchen: Homemade butter scallop
Cooking skill needed: Level 1
 
Ingredients: 
Scallop (defrosted, outer mantle removed and washed)
3 cloves of garlic
1 small ginger 
a tsp of soya sauce
a little parsley
a knob of butter & 1 tbsp olive oil

Preparation:
1. Mince garlic and set aside
2. Grate the ginger and set aside
3. chop some parsley (according to your liking)


Cooking:
1. Heat put the pan and add olive oil
2. Then add butter and garlic, fry till light brown.
3. Add in the ginger and then scallop and stir fry for about 4 mins
4. Add a tsp of soya sauce
5. Mix and stir fry till scallop* is cooked (mine took about 6mins in total)
6. Turn off fire and add parsley.

*Note: do not overcook the scallop as they will become rubbery! *

Serve and enjoy!