Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, baby scallop tapas. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Baby Scallop Tapas is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Baby Scallop Tapas is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have baby scallop tapas using 3 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Baby Scallop Tapas:

1. Get 1 pack Baby scallops
2. Prepare 1 to 2 rashers Bacon (pork belly)
3. Make ready 1 tbsp Plain flour (cake flour)

Instructions to make Baby Scallop Tapas:

1. Use the fatty parts of bacon. Cut into cubes, and sauté over low heat.
2. Regarding baby scallops, the small ones taste better. You can use defrosted baby scallops, but fresh ones make this dish even more delicious.
3. Sauté the bacon slowly until the fat starts to render.
4. 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.
5. Sauté the scallops with the rendered fat from the bacon. You can brown the scallops nicely if you sauté over medium-low heat.
6. 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.
7. 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.

So that’s going to wrap this up with this special food baby scallop tapas recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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