[cheese and Yam Baked Scallops]: A Delicious New Way to Eat without Getting Bored

[cheese and Yam Baked Scallops]: A Delicious New Way to Eat without Getting Bored

1. Prepare the materials;

2. Take the meat from the scallops, clean the meat, and brush the scallop shells;

3. Clean the shellfish, use kitchen paper to absorb the surface moisture;

4. Add a little white wine, freshly ground black pepper, gently grasp it with your hands, and marinate for 15-20 minutes;

5. Mince red pepper and coriander, peel the garlic and press it into minced garlic, and shred the cheese;

6. Prepare other sauces;

7. Add salad dressing, steamed fish soy sauce, yellow mustard sauce to a small bowl, then add half of the garlic (the other half is reserved for other use), red pepper, and parsley, and stir well;

8. After peeling the yam, cut into thick pieces with a thickness of 2~3cm;

9. Preheat the oven to 200 degrees. Use a small spoon to dig a hole in the middle of the yam, be careful not to dig through;

10. Take care of all the yam;

11. Put the yam in the processed scallop shell and put it on the baking tray together;

12. Put the marinated shellfish on the yam;

13. Put it into the oven, 190~200 degrees, middle level, upper and lower fire, bake for 5 minutes. Then take out the scallops and collect the oozing juice in a small bowl;

14. Add appropriate amount of scallop juice to the previously prepared sauce and mix well;

15. Preheat the oven to 210 degrees. Pour the sauce on the shellfish;

16. Put an appropriate amount of shredded cheese. After preheating, put the baking tray into the oven, 200 degrees, middle level, upper and lower fire, continue to bake for 8~10 minutes, or bake until the cheese melts and color;

17. Fry the remaining half of the garlic until golden brown and fragrant;

18. After roasting, take out the roasted scallops, sprinkle with minced garlic that is fried until crispy, and garnish a little bit, and serve while hot.

Tips:

1. When cleaning the shellfish, be as gentle as possible. After cleaning the scallop meat, use kitchen paper to absorb the moisture on the surface, so as to better remove the fishy taste;

2. The amount of various materials can be adjusted according to your preference;

3. When peeling the yam, be careful not to let the yam juice touch the skin to avoid allergies. If you accidentally touch it, you can roast it on the fire (keep it away, don't be a roast pork knuckle), which can effectively alleviate the symptoms of allergy;

4. Bake the scallops for a short while in advance, because during the baking process, the meat of the scallops will ooze out of juice, which can prevent the final juice from being too much and affecting the taste;

5. When adding the scallop juice to the sauce, you don't need to add all of it. Use a spoon to scoop up the sauce and it will fall naturally, just fine;

6. It is best to choose cheese with a strong flavor, such as mozzarella, ancient yeah, cheddar, or big hole cheese. In addition, several kinds of cheese can be used together for better effect;

7. The specific baking time can be adjusted according to your own oven and personal preference. If you like a little burnt, you can bake it for a while;

8. Fry half of the minced garlic in advance until it is golden and crispy, which can not only enrich the taste, but also enhance the taste. It is recommended not to be troublesome, as the saying goes: "Food is not tired of eating."