Fried Scallops (香煎干贝)

Fried Scallops (香煎干贝)

Fresh scallops with a unique marine sweetness!

This Fried Scallops (香煎干贝) does not require too much seasoning, and it takes only a few simple steps to complete the same level of flavor as a five-star restaurant.

The fresh and sweet scallops are more attractive with the scent of olive oil and cream. You guys can follow me, have a TRY!

Ingredients

500g scallops
30g cream
1/4 teaspoon salt
a little black pepper
olive oil

Cooking Follow Me

Preparation
After drying the scallops on both sides with paper towels, evenly apply salt and black pepper.

First, preheat the pan in a medium fire and pour into olive oil.

Put in scallops and fry in medium heat.

Fry on both sides until golden (cook for about 1-2 minute, try not to flip)

Put the butter, melt the butter and spread it on the scallops with a spoon.

After turning over, you can cook for about 30 seconds.

Tips

The water on the scallops is thoroughly blotted with paper towels, and once again before cooking, it must be dried. If you ignore this step: keep the permeated water, let the fried scallops turn into warm water to cook the scallops, the finished product tastes like chewing rubber, which is caused by too much water.

When cooking, you can first flip up one scallop to see if the bottom is slightly turned golden. If it is too brown, turn the fire down a little (but keep it above the medium). After the flip up, it is also fried for 2-3 minutes and do not move the scallops. When the scallops are turned from translucent milky white to white, the scallops are almost cooked.

Because scallops are a raw food grade, even if there is still some familiarity inside, you can eat it with peace of mind. If you are worried, you can fry half a minute on each side.

The simpler the scallops, the easier it is to eat its sweet taste. People who don’t like cream can also be fried with olive oil and taste great~

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