Japanese-style Butter Grilled Scallops with Zero Cooking Skills
1.
Wash fresh scallops
2.
Wash fresh scallops
3.
Pick out the meat in the middle and put it back in the scallop shell.
4.
Remove the skirt and internal organs other than the meat, remove the internal organs, rub a little salt on the skirt and rinse off the dirt, and then put it back into the scallop shell.
5.
Cut the young bamboo shoots into small sections, slice the shiitake mushrooms into thin slices, soak and wash the wakame, put them in the scallop shell, put a small piece of about 5G butter, drip a few drops of soy sauce, and sprinkle a little salt. Preheat the oven at 250 degrees and bake 5 Minutes.
6.
Cut the young bamboo shoots into small sections, slice the shiitake mushrooms into thin slices, soak and wash the wakame, put them in the scallop shell, put a small piece of about 5G butter, drip a few drops of soy sauce, and sprinkle a little salt. Preheat the oven at 250 degrees and bake 5 Minutes.