Garlic Butter Soy-Glazed Scallops Rice Bowl 干貝蓋飯


Scallops are one of the simplest ingredients to cook at home and could be the perfect fast food. They can be cooked very quickly and taste incredibly good once you know the cooking tips. Just made these pan seared scallops for lunch and they were mighty delicious with amazing garlic butter soy sauce! Trust me, this is a quick, easy, and crave-worthy recipe that you would like to make all the time.

 

Ingredients

-6 raw scallops, remove from the fridge 30 minutes before cooking.

-Plain flour.

-Salt.

-Trout caviar (optional)

-Chives to garnish.

-Cooked rice.

 

If you get frozen scallops, thaw them overnight in the fridge rather than putting at room temperature.

 

Garlic Butter Soy Sauce

-2 tbsp unsalted butter.

-4 cloves of garlic, finely chopped.

-2 tbsp soy sauce.

-1 tbsp mirin.

-1 tbsp water.

 

Method

1. Pat dry scallops with kitchen paper, then season with salt and dust with flour.

2. Heat a pan over medium high heat until it’s really hot, add high smoke point oil (such as sunflower oil) and place scallops in the hot pan, cook without moving them until brown, about 1-2 minutes.

3. Flip the scallops over and cook for 1-2 minutes, then transfer to a separate plate to rest.

4. Add butter and garlic into the same hot pan, remove from the heat and stir well until butter melted.

5. Add soy sauce, mirin, and water, cook over low heat for a further 1 minute.

6. Put scallops back in, scoop the sauce over the scallops.

7. Serve over cooked rice, add trout caviars (optional) and garnish with chives.

 

The tips

1. A dusting of flour would help absorb excess moisture from scallop and give it golden brown crust after pan-frying.

2. Cook scallop in a hot pan.

 






No comments