Garlic scallops
By VicentaLakin
The little scallops are ready for white burning or steaming, with a little seafood sauce, and the son has to eat a plated scallop, a piece of garlic scallop faster than a plate. More than 50 little scallops at the table, and the soup was fresh
Recipe Recommendations
- salty and fresh
- roast
- an hour
- ordinary
Steps for Garlic scallops
1
A box of two pounds of scallops, if it's a big scallop, same thing。2
Put the knife in the scallop, open a little suture, shave the meat side by side, shave the luminous parts, and lightly pull the scallop. The black internal organs are removed with scissors。3
The meat's so young, clean it up one by one。4
Line up in the oven。5
Garlic, little ginger and onions are cut, and garlic and ginger are pressed with garlic, save time。6
When cooking oil to 8 minutes of heat, it pours into garlic, with salt, with a small fire on it to a slight change in colour, with a little butter (not even) and a pot。7
Scratch every beak with a silhouette, then some fried garlic with a spoon, and then onions。8
The oven is preheated for approximately 220 degrees and 12 minutes in the middle layer, with late observation of the adjusted temperature and decalation. Garlic is the best when it turns yellow。9
Two words, beautiful。