Pan-fried scallop salad

Overview

The Chinese way of cooking large scallops is usually steaming them with minced garlic. The one introduced here uses Western-style seafood cooking methods, plus Vietnamese and Thai-style salad.

Tags

• hot dishes
• apple mango
• big belt
• green lemon
• sugar
• sweet chili sauce
• black pepper
• carrot
• fish sauce
• parsley
• salt
• white wine

Ingredients

Steps

1. 1 Drain the scallops with kitchen paper, add marinade (1 tablespoon white wine + 1 teaspoon black pepper) and marinate for ten minutes.

   

2. 2 Cut carrots and apples into thin strips, chop parsley (can be replaced with cilantro), and mix well with salad dressing (1 tablespoon fish sauce + 1 teaspoon sugar + juice of half a green lemon).

   

3. 3 Code on the small plate.

   

4. 4 Heat the oil in a frying pan, add the marinated scallops, and fry until both sides are browned, about 5-7 minutes.

   

5. 5 Sprinkle some salt and 1 tablespoon of white wine before serving. When the juice in the pot dries up, take out the scallops.

   

6. 6 Place on a mango salad plate and enjoy