Vieira is not a cheap dish, but sometimes we deserve a gift, right? We are lucky to have a good seller near us, so we buy many of these frozen beauties. Recently, we prepare this recipe for you in sauce, so we come to share them in recipes. These are mini scallops, practices to eat alone with a slice of bread or with a delicious paste sauce. But what are the scallops? They are a bivalvo mollusk similar to clams and oysters. Its flavor is succulent, fleshy, butian and almost sweet. If you have not tried them, it is worth it! Next, we tell you everything you need to know to learn how to do you in sauce.
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to go on sauce: |
| 500 grams of fresh or frozen scalls 2 tablespoons of coconut oil or olive oil 3 tablespoons of cold butter 4 minced garlic cloves ¼ cup of dry white wine 2 tablespoons of Sicilian lemon juice (also also It can be blue Merlán) ¼ cup of minced parsley salt pimient black |
| Additional characteristics: expensive cost, in pan |
Ingredients to go on sauce:
1. If you use frozen scoring, let the scribes leave in the refrigerator and then dry them well with a paper towel. This is a trick to help brown and not add too much broth when you put them in the pan.
2. Heat a pan, pour the coconut oil or olive oil and add the rooms seasoned with salt and pepper. Let them brown on both sides.
Trick: Avoid stirring the ravings because the more you stir, the broth loosen, so you end up cooking the mollusks instead of frying them.
3. Put the scallops on a plate and, in the same pan, prepare the butter sauce: add 2 tablespoons of butter and chopped garlic. Stir for only 1 minute, only until the garlic releases the aroma.
4. Add the white wine and scrape the bottom of the pan with a spoon (thats where the taste is!). Stir until the mixture is reduced in half and begin to loosen the bottom of the pan, as shown in the image.
5. Lower the fire, add the remaining butter (1 tablespoon) and slightly shake the pan until the butter melts.
TRUCK: We recommend using butter instead of margarine, the scoring sauce will be much tastier!
6. Return the scallops to the pan, add the lemon juice and cook for another 2 minutes until the scallops are heated again.
7. Finally, add the chopped parsley and enjoy your scallops in sauce! They are perfect for eating with bread or pasta. Are you looking for more scallops? Do not hesitate to review our suggestions:- Baked baked with Bechamel
– Grilled ribs with garlic and parsley
– Avacate and avocado salad
