Recipes Seafood: scallops Teppanyaki

Japanese scallops are tender crisp and sweet become more delicious sauteed with butter and soy sauce. Especially after flushing uni sauce is tasty, tender.
Material:200 g Japanese scallops200 g bokchoy20 g unsalted butter40 ml Japanese soy sauce½ tsp black pepper powder½ teaspoon saltUnion Sauce:10 g butter10 g wheat flour40 g onion, chopped180 ml white wine, if desired650 ml fish stock70 g uni paste5 g garlic, finely chopped½ tsp pepper powder½ teaspoon salt
Method:

    * Heat the oil in the pan flat.
    * Lumerkan butter, saute the Japanese scallops, stir until it changes color.
    * Add bokchoy, stirring until wilted.
    * Enter the soy sauce, pepper and salt. Mix well.
    * Lift, flush with Uni Sauce.
    * Serve immediately.
    * Union Sauce: Cook the butter and flour until smooth. Stir.
    * Saute onion and garlic until wilted.
    * Add wine, broth and uni paste.
    * Enter the butter flour mixture, stir and bring to a boil thick.
    * Season pepper and salt. Mix well. Remove and let cool.
For 1 person