Fried Scallops with Butter – Soy Sauce

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

6 scallop (s), fresh, approx. 200 g (weighed without shell)
1 pinch (s) salt and pepper
1 tablespoon flour
4 stalks asparagus, green
2 tablespoon butter, approx. 30 g
1 tablespoon white wine, drier
1 teaspoon soy sauce

Instructions

Wash the green asparagus, cut in half and cook to the desired consistency.
Prepare the scallops as follows: Cut four times across and lengthways 5 mm deep on one side. Season with salt and pepper, then dust with flour.
Melt 1 tablespoon butter in a pan, fry the scallops on the cut side first. As soon as this is lightly browned, turn and fry briefly on the other side and remove from the pan.
Put another 1 tablespoon butter in the same pan and mix with white wine and soy sauce.
Arrange the scallops with the asparagus evenly on plates, sprinkle with the butter-soy sauce and serve immediately.
Note: The scallops should have a crispy texture on the outside and still be a bit raw or glassy on the inside. Please do not fry too long.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.