Scallops with butter sauce and tomato sauce

Scallops with butter sauce and tomato sauce

Introduction:

"Recently, I've become more and more fond of making this kind of food that is easy to eat without thinking. Starting from the ingredients in the refrigerator, I'm wandering in the sea of recipes. I wonder if the taste of each collocation is good enough and simple enough. Although it's rare to eat in the family kitchen, it's really easy to cook delicious! Like this box of mussels from the refrigerator, 30 minutes, give them two distinctive taste, enjoy both hot and cold, and a glass of lemonade, on the table

Production steps:

Step 1: thaw the mussel thoroughly in cold water, about 20 minutes

Step 2: make tomato salad. Dice the tomato, dice the onion and rub the garlic

Step 3: put diced tomato, fish sauce, minced garlic and onion into a mixing bowl and mix evenly. Pour in lemon juice and olive oil

Step 4: rub in lemon shreds, season with black pepper, mix in radish sprouts, and fine tune the saltiness with fish sauce

Step 5: make butter miso. At this time, preheat the oven to 210 ° C, mix softened butter, weizeng, Weilin, chopped green onion and garlic in a bowl, stir well and refrigerate until thick

Step 6: put the mussel into boiling water and wait for the water to boil again

Step 7: spread the butter sauce on the green mouth

Step 8: put it in the oven and bake the upper layer until the surface is golden. It takes about 10 minutes

Step 9: when serving, place the tomato salad in the green mouth and pour with the juice at the bottom of the bowl. In addition, wipe some lemon shreds on the roasted green mouth and serve with lemon horn

Materials required:

Frozen scallops: 16

Good quality tomatoes (tomato salad part): 2

Lemon (tomato salad): 1

Fish sauce (tomato sauce): 1 tsp

Garlic (tomato part): 1 slice

Radish seedling or coriander (tomato part): 20 sticks

Onion (tomato salad): 3

Virgin olive oil (tomato salad): 1 tbsp

Ground black pepper (tomato salad part): appropriate amount

Monosodium glutamate (butter monosodium glutamate): 1 tbsp

Butter (margarine portion): 3 tbsp

Chopped green onion (butter portion): 2 tbsp

Weilin (yuweizeng part): 1 tbsp

Garlic (butter flavor part): 1 slice

Note: * frozen scallop is a semi cooked food. It needs to be heated thoroughly before eating. *The flavor of the oven must be preheated in place, otherwise extending the heating time will make the meat dry and hard. *You can also use this method for fresh Qingkou / mussels / Haihong / light vegetables after frying, but remember to leave the soup in the pot, which can be used to make seafood pasta. It's better not to cook. It's not easy to master the heat and waste delicious juice. *In both methods, the salt of condiment is used, and no additional salt is needed. *Weighing unit: 1 tbsp = 1 tablespoon / 1 teaspoon = 1 teaspoon / 1 cup = 1 cup

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh