Mango Scallop Salsa

This is an example of using salsa, the metabean scallops here can be replaced with other seafood and tastes great

Ingredients ?

6 scallops (scallops)

1 portion of salsa (refer to sauce #3)

Pinch of black pepper

Pinch of salt

Pinch of olive oil

A little bit of butter

Two knuckles of butter (butter) Two knuckles of your pinkie finger

Vol.27 How to make Mango Scallop Salsa ?

Drain the metabeans completely of water on kitchen paper, or if frozen take them out in advance and defrost them on kitchen paper, making sure to drain the water completely!

Refer to Sauce #3 and prepare a salsa

Sprinkle the salsa with salt and pepper a few minutes before frying. Heat the oil in a pan over medium-high heat and fry the scallops for 2 minutes on each side, then pour the salsa over the top.

Tips

Remarks:

1. Don't turn the scallops over and over when frying.

2. keep the heat on medium-high when frying the scallops, otherwise it is easy to precipitate water

3. if you want to fry out more flavorful, you can put a little bit of butter

Principle Explanation:

In the sense of taste, the acid and the fat are opposite, acid can be greasy, and the fat can be neutralized part of the acid, when the two reach a balance of the best flavor, so the sour salsa is the best. That's why acidic salsas go well with fatty ingredients, such as pan-fried seafood or grilled meats.

How to make pan-fried cod and mango salsa ?

Wash and dice the cucumber, peel and core the mango and chop it with a spoon.

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Pour the diced cucumber and mango puree into a bowl, add lemon juice, moderate salt, granulated sugar, mix well, and finally sprinkle with black pepper.

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Heat the oil in a pan, add the cod, sprinkle with a little salt and black pepper, and fry on medium heat until golden brown on both sides.

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Tips

Frying cod fish should be patient oh