Although the general seafood is delicious but expensive, scallops make up for such a little. Listed as the Eight Treasures of Seafood, it naturally sweeps an ordinary seafood in terms of deliciousness, because of its strong survivability and large number of reproductions, the price is also very close to the people!
Today, Xiaobian will bring you a variety of scallops practice strategies!
Original roasted scallops
Ingredients: scallops, salt
method:
1. Brush the sediment on the surface of the scallop with a brush;
2, put into the water and add a little salt to spit sand;
3. Dry the scallops and put them on the grill;
4: Bake on high heat until the scallop shell is opened;
5. Leave the meaty side and continue to bake for 30 seconds before eating;
6, baked soup do not pour out, drink while hot, the taste is absolutely delicious.
Scallops are grilled in butter
Ingredients: Fresh scallops (2 pieces), tender bamboo shoots (2 sticks), wakame (appropriate), fresh shiitake mushrooms (2 pieces), butter (10G), soy sauce (a little), salt (a little)
1. Wash the fresh scallops;
2. Remove the meat in the middle and put it back into the scallop shell;
3. Remove the skirt and visceral parts other than meat, remove the internal organs, rub off the dirt with a little salt on the skirt, rinse it clean, and also put it back into the scallop shell;
4: Cut the shoots into small pieces, slice the mushrooms, soak the wakame and wash them together and put them together in the scallop shell, then put a small piece of butter about 5G, drop a few drops of soy sauce, sprinkle a little salt, preheat the oven at 250 degrees and bake for 5 minutes.
Scallop tempura
Ingredients: Scallops (to taste), green pepper (to taste), corn flour and flour (1:1), baking powder (2 g), salt (2 g), olive oil (to taste), sea salt (to taste), rice wine (to taste), black pepper (to taste)
1. Scrape off the flesh on the scallops and wash the shells and put them away;
2, scraped off the meat to remove the black intestine, and then marinate with sea salt, black pepper, rice wine;
3, corn starch and flour 1:1, baking powder 2 grams, salt 2 grams mixed evenly;
4, slowly add water to a certain consistency;
5, at this time, add a little olive oil, salad oil is also OK;
6、 Cut the green pepper into pieces;
7, the oil pot is hot enough to have many small and dense bubbles;
8, put the scallops into the pulp just now, hang the pulp;
9, then put into the frying pan, then you can turn on the low heat;
10, green pepper also hangs pulp;
11, green pepper hanging good pulp also put in the fry;
12: After frying, fish out and put it on a kitchen paper towel to absorb oil, and then plate it.
Steamed scallops with minced garlic
Ingredients: scallops, vermicelli, garlic, a pinch of ginger, a pinch of green onion, salt, soy sauce (optional), vegetable oil
1, vermicelli soaked in water soft, garlic, ginger, green onion minced, mix them together, add salt, you can also add the right amount of soy sauce;
2、 Spread the mixed vermicelli on the shellfish and put the scallops on the plate;
3: Cover and steam for about 5 minutes, drizzle with a little oil and you're done.
Cheese yam baked scallops
Ingredients: Scallops (6 scallops (about 10 cm in diameter)), yam (1 piece), red pepper (to taste), garlic (half a head), cheese (to taste), salad dressing or Thousand Island sauce (10 to 20 g), white wine (a little, freshly ground black pepper (a little), salt (a little), yellow mustard sauce (15g, steamed fish sauce (a little)
1, scallops to take meat, clean up the shell meat, scallop shell also brushed clean;
2. Wash the shellfish and use kitchen paper to absorb the surface moisture;
3: Add a little white wine, freshly ground black pepper, gently grasp with your hands and marinate for 15 to 20 minutes;
4: Finely chop red pepper and coriander, peel the garlic and press into minced garlic, rub the cheese into strips;
5. Prepare other sauces;
6: Add salad dressing, steamed fish sauce, yellow mustard sauce to a small bowl, then add half of the minced garlic in turn (the other half is reserved for other uses), minced red pepper, minced coriander, stir well;
7. After peeling the yam, cut into thick pieces with a thickness of 2 to 3cm;
8: Preheat oven to 200 degrees. Use a small spoon to dig a hole in the middle of the yam, taking care not to dig through;
9. Deal with all the yam;
10. Place the yam in the processed scallop shell and put it together on a baking sheet;
11. Place the marinated shellfish on the yam;
12: Put into the oven, 190 ~ 200 degrees, medium layer, heat up and down, bake for 5 minutes. Then remove the scallops and collect the oozing juice in a small bowl;
13. In the sauce made before, add the appropriate amount of scallop juice and mix well;
14: Preheat oven to 210 degrees. Pour the sauce over the shellfish;
15: Add shredded cheese to an appropriate amount. After the preheating is over, put the baking tray into the oven at 200 degrees, medium, on high and low heat, continue baking for 8 to 10 minutes, or bake until the cheese melts and colored;
16: Fry the remaining half of the minced garlic until golden and crispy;
17: After baking, remove the baked scallops, sprinkle with minced garlic that is fried until crispy, then lightly garnish and serve hot.
Pan-fried scallops with sweet pea puree
Ingredients: Large scallops (6 pieces), sweet peas (45~50g), sweet diced corn kernels (50g), cooked almonds (to taste), lemon juice (5ml), sugar (5g), freshly ground black pepper (to taste), salt (a little), corn starch (a little), cheese powder (a little), light butter (5g (or olive oil)), cold boiled water (about 50g)
1. Treat the scallops first. Remove the scallop meat with a knife;
2. Clean the scallops to remove black intestines and dirt;
3. Remove the skirt, leaving only the scallop column and the part of the paste, and use kitchen paper to dry its surface water;
4. Prepare other materials;
5: Sprinkle a little salt and freshly ground black pepper on the scallop meat, rub on both sides, massage slightly, cover with plastic wrap, and let it sit for 10 minutes;
6, waiting time, the sweet peas and sweet corn kernels carrot kernels are blanched, drained;
7, put the sweet peas into the mixing cup of the blender, add lemon juice, sugar;
8: Add the cold boiled water that has not been pea (I added about 50g) and beat the peas into a delicate pea puree.
9. Put the pea puree into the framed flower bag and set aside;
10, on both sides of the scallop meat on both sides of a thin layer of corn starch, as long as to ensure that its surface is dry, and then pat off the excess dry powder;
11, cast iron pot on the stove, after heating, put in the butter, until the butter melts, the pot smokes, put in the scallop meat, fry on high heat;
12: Fry for about 30 seconds, turn the scallops over, and you can see that the surface of the scallops has shown a beautiful burnt yellow. Fry the other side equally until colored, then turn off the heat;
13: Put some sweet corn kernels and carrot kernels on the plate, and then put the fried scallop meat on top of it;
14: Squeeze a circle of pea puree around, and finally sprinkle with a little cheese powder and crushed almonds from the oven, and eat while hot.
If you want to learn more recipes, please add the first one in the comment area!
【Miss Mi's Wild Seafood】Fishing in your own fishing boat is a step closer!
Miss Mi's wild seafood public number: mxj3357