Fried scallops with French liquor

Ingredients: fresh scallop (scallop) 450g, white powder (corn flour) 4 teaspoons, olive oil 2 teaspoons, garlic 3 cloves, chopped, cherry tomato or virgin tomato 550g, unsweetened absinthe, white wine or chicken soup 160ml, salt12 teaspoons, chopped fresh basil 65438.

Production process:

1, take 3 teaspoons of white powder, put it in scallops, and gently shake off the excess white powder on scallops. Add oil to the pot and heat it over medium heat. Add scallops and fry for about 3 minutes until scallops are golden yellow. Put it in a bowl for later use.

2. Add minced garlic and stir fry 1 min. Add tomatoes and cook for 4 minutes until the skin of the tomatoes cracks. Add wine or chicken soup, salt and basil, and boil for 1 min.

3. At the same time, mix 1 tablespoon of cold water with the remaining 1 teaspoon of white powder, pour into the pot and thicken, and cook for 1 minute until the soup is thick.

4. Return the scallops to the pan, turn to low heat and continue to cook 1 min, and heat thoroughly.