In this recipe, the most important thing is not to overcook the scallops, they should remain soft, not rubber. Vegetables will complement the scallops with their variety of taste, since they need to be cooked in an unusual way.
Pick your recipe
You will need
- - 300 g of scallops;
- - 1 bell pepper, onion, carrot, lemon;
- - garlic, ginger, cherry, chili pepper to taste;
- - 1 glass of dry white wine;
- - balsamic vinegar;
- - black pepper, coriander, soy sauce.
Instruction manual
1
Cut the cherry tomatoes in half. Chop the smaller ginger root along with garlic and chili. Cut the onion into half rings.
2
In a stewpan over high heat, quickly fry onions, garlic, ginger. Add cherry tomatoes and a few tablespoons of sugar, pour a glass of wine, add a pinch of ground black pepper and coriander. Cook over medium heat until the wine has evaporated in half.
3
Cut bell pepper into strips, having previously cleared seeds and white partitions. Fry in hot oil, add a few tablespoons of sugar, mix quickly - the sugar will begin to caramelize, the pepper will turn brown. Add 3 tablespoons of balsamic vinegar, immediately remove from the stove and add soy sauce to taste. The sauce should turn out a little salty, sweet and sour.
4
Peel the carrots, cut them into thin strips with a vegetable peeler, put them nicely on a serving dish. On top of carrots, lay the pepper and sauce. Add sweet spicy cherry tomatoes and slices of fresh lemon to the center.
5
Heat the butter in a frying pan, put 2 cloves of garlic in it, fry until the garlic turns brown. Add scallops (if they are frozen, then defrost them first), fry for 1 minute, stirring occasionally so that the scallops are slightly browned. Salting them is not necessary.
6
Spread hot scallops immediately to the salad on a serving plate. Garnish with fresh herbs and serve warm immediately.