Arctic scallops mixed with garlic
Arctic shellfish are a specialty of Canada. The price is not very expensive in the United States, and my family likes it very much, so they will buy a few boxes and keep them on special prices. Generally, I eat them cold.
Recipe Recommendations
- salty and fresh
- mix
- ten minutes
- simple
Steps for Arctic scallops mixed with garlic
1
Cut the Arctic shellfish in half and clean it.
2
Tear off the thick silk of celery and cut into small strips.
3
Cut the cucumber in half, slice half, marinate it with salt, squeeze out the water, and turn half into a flower shape to surround the edge.
4
Peel and chop garlic.
5
Blanch the Arctic shellfish in boiling water for 5-6 seconds in portions, pick up and drain. (Don't burn it for long, otherwise you'll have to eat an eraser.)
6
Put 1 teaspoon salt and a little oil in the original pot of water, blanch the celery until it is in water before boiling, pick up the cold water to keep it crispy and green.
7
Add mustard and sugar to soy sauce and mix well. (Because I thought about the children, I only squeezed about 1 inch of mustard.)
8
Heat corn oil and sesame oil in a small pot, add minced garlic and saute until fragrant. (Family members are not used to eating raw garlic.)
9
Pour garlic oil into mustard sauce and mix well.
10
Then pour into the Arctic shellfish and mix well.
11
Spread the cucumber slices and celery on the bottom of the plate.
12
Add the Arctic shellfish, sprinkle with shredded green onions, and decorate with cucumber.