Pan Fried Fukuyama Scallops with Citrus Tofu Sauce

Serving 8 pax
Preparation Time 30mins
Skill Easy

300g Fukuyama Scallops, thawed and rinsed
2pcs Sliced Sundried Tomatoes in Oil
Salt to season the scallops
A dash of crushed black pepper
100g Arugula Salad
50g Croutons
Citrus Tofu Sauce
50ml Kalamansi Juice
100ml Orange Juice
1 pkt Silken Tofu
1 tsp Sesame Oil
1 tsp Ginger, finely grated
1 tbsp Honey
50 ml Olive Oil

  1. Pat the scallops dry with a clean kitchen towel and season with a pinch of salt.
  2. Pan fry the Fukuyama Scallops till golden brown over high heat with 1 tbsp of oil.
  3. Set aside to cool.
  4. To prepare the Citrus Tofu Sauce, place all the ingredients in a food processor and blend till the texture is smooth.
  5. Place the citrus tofu sauce in the center of the plate and top it with the seared scallops.
  6. Garnish with arugula, croutons, sundried tomatoes and dash of black pepper.
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