[pan fried scallops with sweet pea paste]-You Are Foodie

By Bancroft
15

[pan fried scallops with sweet pea paste]

(the dosage is for reference only. Please read the tips before making)Today, I would like to share with you a Western seafood dish: "pan fried scallops with sweet pea paste".The preparation of this dish is very simple. The whole process can be completed in about 10 minutes. It is very suitable for busy office workers.The ingredients needed for the dishes are also common in ordinary days and are easy to get.The finished product is rich in color and taste. The belt is golden on the surface, burnt and crisp, and fresh and tender inside. The cursive part melts in the mouth, and the delicious taste overflows the mouth. The yellow corn kernels, orange diced carrots and green pea puree are fresh and lovely, which makes you feel fresh and tender in spring. Finally, a little cheese powder and crushed almonds make the taste of the whole dish more layered. At the same time, they add some unexpected surprises to the sweet and refreshing taste. The aroma is more pleasant and evocative.The fat content of the whole dish is basically zero. Even friends who want to lose weight can eat it at ease!

Main Ingredients

Cooked almond appropriate amount
Diced carrot appropriate amount
Sweet corn kernels appropriate amount
Sweet pea 45~50g
Scallop 6

Auxiliary Ingredients

Cold boiled water About 50g
Light butter 5g (or olive oil)
Cheese powder A little
Uncooked flour few
salt A little
black pepper appropriate amount
sugar 5g
lemon juice 5ml

1. scallop meat can be fresh or chilled, but not dry. When salting scallops, do not put too much salt. Scallops also have a certain salty taste;2. before frying scallops, it is very important to use kitchen paper to absorb the surface moisture. My judgment standard is to press the scallop meat with kitchen paper, and the scallop meat will not stick to the paper. Take a thin layer of raw powder on the back to ensure that the surface is dry;3. when frying shellfish, the pot must be very hot. This is the same as fried steak. In addition, do not fry it too long. If the surface is burnt yellow, you can turn it over;4. pea puree should be finely beaten. If you can't move, you can add a small amount of cold water until you are satisfied;5. finally, sprinkle a little cheese powder and crushed almonds to enhance the taste. However, if not, it can also be omitted.

Step 1 . Process scallops first. Take out the scallop meat with a knife;

Step 2 . Clean scallops, remove black intestines and dirt;

Step 3 . Remove the skirt, leaving only the scallop column and the blind part, and use kitchen paper to absorb the surface moisture;

Step 4 . Prepare other materials;

Step 5 . Sprinkle a little salt and freshly ground black pepper on scallop meat, wipe both sides, massage slightly, cover with plastic wrap, and leave aside for 10 minutes;

Step 6 . During the waiting time, blanch sweet peas and sweet corn and carrots, and drain the water;

Step 7 . Put sweet peas into the mixing cup of the mixer, add lemon juice and sugar;

Step 8 . Add cold boiled water (I added about 50g) without peas, and beat the peas into fine pea paste;

Step 9 . Put the pea paste into the flower mounting bag and put it aside for standby;

Step 10 . Pat a thin layer of raw powder on both sides of the scallop meat, as long as the surface is dry, and then pat off the excess dry powder;

Step 11 . Put the cast iron pot on the stove, heat it over high fire, add butter, wait until the butter melts and the pot smokes, add scallop meat, and fry it over high fire;

Step 12 . Fry for about 30 seconds, turn the scallops upside down, and you can see that the surface of the scallops has shown a beautiful burnt yellow. Fry the other side until it is painted and turn off the heat;

Step 13 . Put some sweet corn kernels and carrot kernels on the plate, and then put fried scallop meat on it;

Step 14 . Squeeze a circle of pea paste around, and finally sprinkle a little cheese powder and crushed almonds in the oven. Eat while hot.

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