1. Wash the scallops and shrimps first, you don’t need to pickle them to get their original taste
2. Pour a small amount of olive oil to heat the pan, then put the scallops in and fry
3. After a minute or two, let the scallops fry until golden brown, then turn them over and fry the other side
4. Then add butter to increase the umami flavor of the seafood. Fry for about two minutes.
5. Then use the same method to fry the shrimp. Be careful to turn over several times. The shrimp should not be fried for too long, as it will easily lose the umami taste.
6. After the shrimp is fried, serve it out. Use paper to absorb a little less oil on the surface so that it won’t be greasy.
7. Stir salad greens and carrots with golden sauce
8. Put the salad vegetables on the prepared plate, the plate needs to be heated first, or the shrimp will become cold as soon as you put it on, and the taste will not be so good.
9. Then put the shrimp and the scallops out, set the shape, sprinkle with black pepper powder, and smear a little gold sauce appropriately
10. An original black tiger prawn scallop salad is completed in this way. It’s a simple recipe, but it tastes very French.
Tips:It is best to use wild black tiger prawns. The artificially raised tiger prawns have a milder taste and less firm meat. All the ingredients used in this article are from Flann's high-end ingredients specialty store. The black tiger prawns and scallops are exclusively for star-rated hotels, and the taste is very delicious. Interested friends can come and try it.
The boss started as a wholesale of imported seafood. Seafood from Canada, the United States, Chile, Australia, and Iceland are the main products here, and they are all high-grade goods for five-star hotels. The high-end dining area here can be said to be a veritable private kitchen. The decoration is pure white and simple, and it follows the British rural route. Although there is only one dining table, it is equipped with an open kitchen that even professional chefs envy. The kitchen utensils are all the latest styles. If you want to try, you need to book about three days in advance.
Foodies who are willing to show their hands can choose the ingredients directly next door and show them directly in the open kitchen in the dining area. If you want to sit back and enjoy the fruits, there are also full-time Chinese and Western chefs to serve you. Among them, the western chef who sits in the town is not small. It is the chef who was specially dug by the owner from the Michelin restaurant Laserve in Paris, France. He is tall and handsome. The rare thing is that he has a good temper. He does not have the arrogance of a general French chef. Patiently introduce you to the characteristics of various ingredients, and even while cooking, take the time to give you tips on cooking.