Ingredients
20 Baby Scallops (sashimi grade)
1 Onion
1 tbsp Finely chopped garlic
1 Takanotsume
4 tbsp Olive oil
1 tbsp Soy sauce
1 dash Pepper
Method
Sources
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
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Slice the onion in half and then thinly lengthwise about 1 cm wide. Finely chop the garlic and then remove the seeds from the takanotsume. Pat dry the baby scallops and then dredge with flour (not listed). Add some olive oil to a frying pan and then add in the garlic and takanotsume. Gently agitate the frying pan to cook the ingredients until the oil becomes aromatic. Add in the baby scallops and cook. Once cooked, flip them over and push them to one side of the pan. Add in the onions and stir fry on the empty space. When the onion becomes translucent, drizzle in the soy sauce from the edge of the pot. Stir 3 times and it's done.