Scallops are mild in nature and salty in taste. They nourish yin and blood, replenish qi and strengthen the spleen. They are rich in protein and a small amount of iodine. After being dried, they are praised as one of the "Eight Fresh Foods". The following is how to make delicious scallop skirts that I have compiled for you. I hope it will be useful to everyone.
Steamed scallops with garlic vermicelli
Ingredients:
Scallops (6 pieces)
Accessories:
Longkou vermicelli (1 small bundle), colored pepper (appropriate amount), green onion (appropriate amount)
Method:
1. Thaw the chilled scallops naturally and remove Remove the viscera from the shellfish.
2. Soak the vermicelli in warm water for about 30 minutes until soft, remove and drain; cut the bell pepper into small pieces, mince the garlic, and chop the chives.
3. Add oyster sauce, steamed fish soy sauce, cooking oil, and cooking wine to the minced garlic bowl, mix well and set aside.
4. Roll the vermicelli into small balls and place it on the scallops. Place the scallop meat on the vermicelli and pour in the garlic.
5. Steam in a steamer for 5-7 minutes, take out, and sprinkle with chopped green onions and colored peppers.
Pan-fried scallops with sweet pea puree
Ingredients:
Large scallops (6 pieces), sweet peas (45~50g), sweet corn kernels, carrots Dice (50g), cooked almonds (appropriate amount)
Accessories:
Lemon juice (5ml), sugar (5g), freshly ground black pepper (appropriate amount), salt (a little), Cornstarch (a little), cheese powder (a little), light butter (5g (or olive oil)), cold water (about 50g)
Method:
1. Process the scallops first . Use a knife to take out the scallop meat;
2. Clean the scallops and remove the black intestines and dirt;
3. Remove the skirt, leaving only the scallop pillars and the greasy parts. , use kitchen paper to absorb the surface moisture;
4. Prepare other materials;
5. Sprinkle a little salt and freshly ground black pepper on both sides of the scallop meat. Rub them all, massage them slightly, cover them with plastic wrap, and set them aside for 10 minutes;
6. During the waiting time, blanch the sweet peas, sweet corn kernels, and carrot kernels in the pot, and drain. dry moisture;
7. Put the sweet peas into the mixing cup of the blender, add lemon juice and sugar;
8. Add the cold boiled water that has submerged the peas (I added (about 50g), beat the peas into a fine pea puree;
9. Put the pea puree into a piping bag and set it aside for later use;
10. In the scallop meat Pat a thin layer of cornstarch on both sides, just make sure the surface is dry, and then pat off the excess dry flour;
11. Place the cast iron pot on the stove, heat it over high heat, and put in Butter, when the butter melts and the pot smokes, add the scallop meat and fry over high heat;
12. Fry for about 30 seconds. Turn the scallop over and you can see that the surface of the scallop meat has become beautiful. of burnt yellow. Fry the other side until it turns brown, then turn off the heat;
13. Place some sweet corn kernels and carrot kernels on the plate, and then place the fried scallop meat on top;
14. Squeeze a circle of pea puree around it, and finally sprinkle with a little cheese powder and chopped almonds from the oven. Serve hot
Steamed scallops with garlic and minced pepper
Main Ingredients:
Semi-frozen scallops (1 bag)
Accessories:
Minced garlic (100g), minced pepper (3 spoons)
Method:
1. Prepare the materials and wash the scallops.
2. Add minced garlic on the scallops.
3. Add chopped pepper.
4. Add 4 tablespoons of Lee Kum Kee Steamed Fish Soy Sauce, 2 tablespoons of rice wine, sesame oil, 1/4 teaspoon of Sichuan pepper oil, a few drops of white pepper, 1/4 teaspoon of Maggi Fresh, and a few drops of fresh pepper and mix into a sauce.
5. Pour the sauce on the scallops.
Put it into the steamer, turn on the steam and steam for 10 minutes.
6. After steaming, heat oil in another pan and pour hot oil on it.
Scallops with vermicelli in golden soup
Ingredients:
Scallops (appropriate amount), vermicelli (appropriate amount), pumpkin (appropriate amount)
Method:
1. Wash the scallops;
2. Separate the skirt and scallop meat, make cross patterns on the scallop meat, and add a little cooking wine to marinate both sides;
3. After blanching, remove and set aside;
4. Put a little oil in the pot, add minced garlic and saute until fragrant;
5. Add a spoonful of oyster sauce, then add water and boil Open;
6. Pour in the scallops and skirt, cook until the flavor is absorbed, then take them out;
7. Add the vermicelli soaked in cold water in advance to the oyster sauce soup, and cook Open;
8. Remove the vermicelli and put it on a plate as a base;
9. Add the skirt;
10. Slice the pumpkin, steam it in advance and press it Turn into puree;
11. Pour the pumpkin puree into the pot, add water, boil and thicken with starch water;
12. Pour the pumpkin soup into a plate and put it in Scallops, done.
Original grilled scallops
Method:
1. Use a brush to clean the sediment on the surface of the scallops.
2. Add a little salt to the water and spit out the sand.
3. Dry the scallops and place them on the barbecue.
4. Grill the scallop shells over high heat until they open.
5. Leave the meaty side and continue to bake for 30 seconds before serving.
6. Don’t throw away the roasted soup. Drink it while it’s hot. It tastes absolutely delicious.
Japanese-style butter grilled scallops
Ingredients:
Fresh large scallops (2), young bamboo shoots (2), wakame (appropriate), Fresh mushrooms (2 pieces)
Accessories:
Butter (10G), soy sauce (a little), salt (a little)
Method:
1. Wash the fresh scallops
2. Wash the fresh scallops
3. Take out the meat in the middle and put it back into the scallop shell.
4. Remove the skirt and viscera except the meat, remove the viscera, rub the skirt with a little salt to remove the dirt and rinse it. Do the same and put it back into the scallop shell.
5. Cut the tender bamboo shoots into pieces Cut the shiitake mushrooms into thin slices, soak and wash the wakame, and put them into the scallop shell together. Then put a small piece of butter about 5G, add a few drops of soy sauce, and sprinkle a little salt. Preheat the oven to 250 degrees and bake for 5 minutes.
Baked Scallops with Cheese and Yam
Ingredients:
Scallops (6 pieces (about 10cm in diameter)), yam (one section), red pepper (appropriate amount) , garlic (most of a head), cheese (appropriate amount)
Seasoning:
Kewpie salad dressing or Thousand Island dressing (10~20g), white wine (a little), freshly ground black pepper Flour (a little), salt (a little), Dijon yellow mustard (15g), steamed fish soy sauce (a little)
Production steps:
1. Remove the meat from the scallops and clean them Clean the shellfish and scallop shells;
2. Use kitchen paper to absorb the surface moisture of the washed scallops;
3. Add a little white wine and grind it freshly Black pepper, gently mix it with your hands, and marinate for 15 to 20 minutes;
4. Mince the red pepper and coriander, peel the garlic and press it into minced garlic, and grate the cheese;
5. Prepare other sauces;
6. Add salad dressing, steamed fish soy sauce, and yellow mustard sauce to a small bowl, and then add half of the minced garlic in sequence (reserve the other half for other uses) , minced red pepper, minced coriander, stir evenly;
7. Peel the yam and cut into thick pieces of 2~3cm;
8. Preheat the oven to 200 degrees.
Use a small spoon to dig a hole in the middle of the yam, being careful not to dig it all the way through;
9. Process all the yams;
10. Place the yam in the processed scallop shells. Then put them together on the baking sheet;
11. Place the marinated shellfish on the yam;
12. Put it in the oven, 190~200 degrees, middle layer, Turn the heat up and down and bake for 5 minutes. Then take out the scallops and collect the oozing juice in a small bowl;
13. Add an appropriate amount of scallop juice to the previously prepared sauce and mix well;
14 , Preheat the oven to 210 degrees. Pour the sauce over the scallops;
15. Put an appropriate amount of shredded cheese. After preheating, put the baking sheet into the oven at 200 degrees, middle layer, upper and lower heat, continue to bake for 8 to 10 minutes, or until the cheese melts and colors;
16. Place the remaining half Fry the minced garlic until golden and crispy;
17. After baking, take out the grilled scallops, sprinkle with the minced garlic that has been fried until crispy, garnish slightly, and serve while hot.