Golden Spicy Scallops
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Golden Spicy Scallops

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15 min
Recipe info icon


15 min
Fukuyama Frozen Hokkaido Scallops (seasoned with corn flour and salt)
Rice cake slices
130 g
Shimeji mushrooms
30 g
Baby corn (cut into chunks)
40 g
1 pinch
Cooking oil
for rice cakes
3 tbsp
Cooking oil
for mushrooms
12 tbsp
Cooking oil
for baby corn
12 tbsp
for garnish
Spicy Sauce
Garlic (sliced)
3 cloves
Tomato sauce
13 cup
Chilli paste
1 tbsp
Miso paste
1 tbsp
250 ml
2 tbsp
Eggs (beaten)
Cooking oil
12 tbsp
How to cook
Step 1
  • Pan-fry rice cake slices in oil till crisp on the sides over high heat. Set aside.
Step 2
  • Season scallops with corn flour and salt.
Step 3
  • Pour away excess oil from pan and fry scallops on each side for 3 mins till golden brown. Set aside scallops and the juice from frying scallops for use later.
Step 4
  • Add oil and fry Shimeji mushrooms till brown. Set aside.
Step 5
  • Add oil and fry baby corn. Add a pinch of salt and fry till slightly charred. Set aside.
Step 6
  • Prepare Spicy Sauce by heating oil and sautéing sliced garlic. Add chilli paste, juice from frying scallops, water, miso paste, sugar and tomato sauce. Bring sauce to a boil.
Step 7
  • Add fried rice cakes and cook till rice cakes are soft.
Step 8
  • Slowly add beaten eggs into the sauce mixture till thickened.
Step 9
  • Place rice cakes and vegetables in a deep dish. Ladle in a portion of spicy sauce, then arrange scallops on top and ladle in the remainder of the sauce over scallops.
Step 10
  • Garnish with coriander leaves.
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