Baby Scallop Tapas - pack

Method

• Use the fatty parts of bacon.
• Cut into cubes, and saute over low heat.
• Regarding baby scallops, the small ones taste better.
• You can use defrosted baby scallops, but fresh ones make this dish even more delicious.
• Saute the bacon slowly until the fat starts to render.
• Put 1 tablespoon of plain flour in a plastic bag and add in the pat dried scallops.
• Let some air inside, and coat the scallops with the flour, lightly tapping the plastic bag.
• Saute the scallops with the rendered fat from the bacon.
• You can brown the scallops nicely if you saute over medium-low heat.
• When one side of the scallops have turned golden brown, flip them over.
• When the other side of the scallops are also golden brown, they are done.
• Transfer to a small plate neatly and they're ready to serve.
• You can make this authentic tapas dish for less than four hundred yen.