Garlic Scallops

Garlic Scallops

1. The first is to choose fresh scallops at the seafood market. They are similar in size and have thick and fresh meat!

2. Remove the other half of the shells of the selected scallops, wash off the mud and sand, remove the black part of the internal organs, rinse again with clean water, add a little salt and soak for four or five minutes

3. Clean and drain. For convenience, it is recommended to use a knife to separate the shellfish

4. Soak the vermicelli in warm water for about 10 minutes. At this time, the garlic sauce will be made

5. Put a little oil in the pan, 70% hot, pour in the prepared garlic and stir fry until fragrant. Add a teaspoon of oil, half a teaspoon of XO sauce, a little soy sauce and chicken essence, and fry for about two minutes.

6. Put the prepared scallops on a suitable plate, put the vermicelli in turn, put a spoonful of garlic sauce on the vermicelli, and steam for 10 minutes on the pot

7. After cooking, sprinkle a little pepper and chopped green onion on each scallop to add a richer taste

8. Then pour three or four drops of steamed fish oil on each scallop

9. Heat the oil at the end, the kind that smokes, and pour a small spoonful of each scallop

10. Finished product.

Tips:

Scallops are recommended to be sold fresh. Although it is relatively troublesome to handle, you must ensure that the ingredients are fresh and healthy if you want to do it yourself. The fresh scallops you buy will have residual sand on the surface of the shells. You need to brush them with a toothbrush and put them in clean water. Soak in. Then use a knife to reach in and pry open the scallops, leaving the meaty half. The black viscera at the back of the meat needs to be removed, leaving only the round meat in the middle and the crescent-shaped yellow. Take a bowl, add some salt, put water in it, and gently stir the shellfish clockwise to wash.