1. Steamed scallops with vermicelli in garlic sauce
Main ingredients: some scallops that have been cut in half and washed, vermicelli, garlic, a little ginger, and a little green onion
Seasoning for roasted scallops: salt, soy sauce (optional), vegetable oil
Method: Very simple. Soak the vermicelli in water until soft, mince the garlic, ginger, and green onion, mix them, add salt, and add an appropriate amount of soy sauce. Spread the mixed vermicelli on the scallop meat and put the scallops on a plate. Cover and steam for about 5 minutes, take out and drizzle with a little oil.
2. Scallops with garlic sauce
Wash the scallops, split them, and remove the meat. Wash the shells and set aside. Place the shells on a plate, rinse the shell meat, and put them in the shells, mix the minced garlic with soy sauce, balsamic vinegar, salt, and MSG (according to personal taste), and pour it on the meat. Steam in a steamer. Boil for 3-5 minutes. Give it a try.
3. Scallops with garlic sauce
For commercially available scallops, after removing the meat, put them in clean water and stir them in one direction with chopsticks. The mud and sand will settle by themselves. Sometimes the ones you buy back will have more mud and sand. You need to wash them carefully, especially the edges of some scallop meat, which are not easy to clean. You need to be patient.
There is another simple way to make garlic sauce:
Wash the dirt on the outside of the fresh scallops, you can use a toothbrush to brush it.
Put them in a steamer and steam them over water. Turn the heat to low and then turn it to low for two or three minutes. After steaming, remove the shell of one side of the scallops, place them on a plate, evenly sprinkle the garlic sauce on them, and serve.
This garlic sauce is fried in an iron pan. (Put a little oil in an iron pot, swirl the minced garlic in the pot, and add some chicken essence, salt, and other seasonings, or not. I usually fry a little red pepper first, then add the minced garlic)
4. Steamed scallops
Ingredients: a bunch of fresh scallops, a handful of vermicelli, scallions, ginger, soy sauce, cooking oil, and chili sauce.
Method: Prepare vermicelli first, boil it in boiling water, rinse it in cold water, and set aside. Wash the scallops, cut the scallions and ginger into shreds, put some scallions and ginger shreds on the scallops, and steam them in a steamer. If you don't have a steamer, you can also use other utensils to steam them. Wait until the scallop meat turns white, and don't steam it for too long, or the scallop meat will shrink. My experience is 5-10 minutes. After putting it in a bowl, you can spread the vermicelli on it and spread it on or under the scallops according to your preference. I like to spread it on top and eat it with the scallops.
At the same time, add oil to the pot, add the remaining scallions, ginger, and a little bit of chili sauce until the aroma comes out, add soy sauce, I will add the scallop juice left when steaming the scallops, heat it to boiling, and pour it directly on the scallops.
I like to add vermicelli to steam scallops with garlic vermicelli, combined with the different textures of scallops to stimulate different feelings during chewing. Try it, it's simple but rich in flavor, comparable to what you'd find in a restaurant. Soak the vermicelli until soft, then place it directly on the cleaned scallops, then add the fermented black beans, add some salt to taste, and steam it in a steamer. Cook over high heat for 3 minutes. Turn off the heat and let it sit for 2-3 minutes, and it's done. Steamed scallops with fermented black beans are ready.
There's another method, which I made at home last week. Wash the scallops. Steam them in a steamer (same method as above). At the same time, take another small bowl, scoop two small spoons of yellow lantern chili, and add a handful of chopped green onions. After the oil in the pan is heated, quickly pour the oil into the bowl. Then pour it on the steamed scallops. Haha, it becomes garlic and green onion oil scallops. The garlic should have been chopped, but I thought it was troublesome. Plus, I like yellow lantern chili, and this chili already has garlic in it. So I was lazy. Unexpectedly, it tasted surprisingly good.
5. Japanese-style white wine stewed scallops
Key points: Be sure to use a brush to carefully clean the scallop shells, and also remove the beard-like shell feet on the shell edge by hand. If the shell feet are left on, it is impossible to make delicious scallops.
Method:
①Separate the leaves and stems of the celery and chop the leaves.
②Chop the garlic into pieces.
③Choose a deeper pot. Put the scallops in first, then the onions, and then the celery stems
④Add the minced garlic, and finally the pepper, lemon juice, white wine, and 2 spoons of butter.
⑤Cover the pot and cook over medium heat.
⑥Shake the pot frequently.
⑦When the scallop shells open, take out all the scallops, add 2 spoons of butter to the soup, and boil.
⑧Put the scallops back into the pot and evenly sprinkle the chopped celery leaves on top.
6. Wild Mushroom Scallops
Change the traditional cooking method of scallops and cut the tender scallop meat into strips and stew with wild mushrooms and green pepper strips to make the taste more fresh and sweet.
7. Grilled Scallops
[Ingredients/Seasoning] 8 scallops 1/3 cup garlic barbecue sauce
[Production process]
(1) Wash and drain the scallops and place them on a baking tray.
(2) Add 1/2 tablespoon of garlic barbecue sauce to each scallop and make 8 scallops in sequence.
(3) Preheat the oven to 200℃, add the scallops and bake for about 20 minutes. When cooked, remove them from the oven and place them on a plate.
(In addition, you can place shrimp, squid, vegetables, etc. in the scallops at the same time, then pour the sauce on them and grill them together, or take out the grilled scallops and stir-fry them with other seafood to make a mixed seasoning, pour it on the rice, and it will be delicious.)
Other ingredients such as minced garlic, herb butter sauce, milk cheese, bell pepper, etc. also have a unique flavor!
Here are some special seasonings for grilled scallops:
1. Garlic seasoning: minced garlic, chopped green onion, minced coriander, soy sauce, sugar, sesame oil
Method: Pour minced garlic, soy sauce, sugar, sesame oil, and water into a bowl and mix well. Pour into a medium pot and bring to a boil. Reduce heat and simmer for 6 minutes to make garlic sauce;
2. Soy sauce seasoning: 5g butter, 5g salt, 10g sugar, 3g dark soy sauce, 5g broth (fresh scallops have a natural sweetness, so it is best to keep the seasoning simple, otherwise it will cover up the original flavor of the ingredients. Add dark soy sauce appropriately to give the seafood a little more soy flavor.)
3. Pepper seasoning: 5g Sichuan pepper, an appropriate amount of ginger slices, 2 tablespoons (30g) of garlic, 1 teaspoon (5g) of crushed red pepper, 1 tablespoon (15ml) of rice wine, 1 tablespoon (15ml) of light soy sauce, 1 tablespoon (15ml) of soy sauce, 3 tablespoons (45ml) of broth, oil Appropriate amount.
Heat the oil on medium-low heat first, sauté the ginger slices, then turn down the heat, add the rice wine, soy sauce, and soy sauce, stir, and cook evenly. Turn off the heat remove the ginger slices, and use the soup in the pot as the sauce.
Use oil to fry the fragrant pepper, garlic, and red pepper, and use a spoon to evenly spread the oil on each scallop. (Tip: The red pepper is mainly for the scallops to be more beautiful, don't use too much, otherwise, it will affect the original flavor of the seafood itself. You may as well add more garlic, which is very delicious.)
4. New Zealand flavor-cheese, herb, butter, and white sauce
Preparation: Preheat the oven to 220 degrees.
Ingredients: 6 scallops (medium size),10g butter, 15g garlic, 20g cheese, 1 tsp salt (about 4g), 1/2 tsp white pepper, 2 tsp brandy (or white wine) (10ml)
Method:
① Use a knife to crack the scallop shell, cut along the side of the scallop column (the round white meat in the center) where it connects to the scallop shell, remove the shell, remove the scallop's internal organs, wash with water, wipe dry and set aside.
② Marinate the scallops with a little salt, pepper, and brandy for 10 minutes.
③ Use a garlic press to press the garlic into garlic paste, put it in the microwave with the butter, and heat it for about 1 and a half minutes to melt the butter and let the garlic explode.
④ Add salt and pepper to the garlic paste butter juice to season, and evenly spread the butter garlic juice on the scallops.
⑤ Cut the cheese into shreds and spread it evenly on the scallops. (The amount of cheese depends entirely on your preference)
⑥ Preheat the oven to 220 degrees, put the scallops in, and bake for about 13 minutes, until the cheese changes color.
PS:
① If you don't have brandy, you can use white wine instead, but cooking wine is not recommended.
② The shells themselves are very delicious, so it is best not to add MSG or the like when cooking, so as not to destroy the natural flavor, and don't add too much salt.
③ Because the garlic in this dish needs to be very delicate, it is better to use a garlic press.
④ You can choose cheese according to your taste.
⑤ Melt the butter in a pan, and stir-fry the garlic. If you want to save trouble, use a microwave.
⑥ The temperature of each oven is different, so pay attention to the heat.