Scallops and simplicity, two things go hand in hand

Some people have the wrong impression of seafood: we think in terms of creating a fish dish of success to put together and require a complicated tax formula. How accordingly for failure often these guests. The reality is that fish and seafood, especially the varieties that have a lot of their taste, it is often true on-the-easy for most of the preparations and to imagine that this could not be more than is the case with scallops . With an abundance of flavorbe a wonderful texture and there are many simple recipes to try out the comb.

Scallops are available for different types of treatment: You can steam, you can bake, saute, you can fry, pan, and cook you can. In fact you can eat raw, at least when they are fresh! In Asia, scallop sashimi is very popular, as a fact. As for the cooking is concerned, but it is always importantPlease note that the greatest sin one can commit cooker comb so as to leave the fire for too long! How many types of seafood is cooked through marginally detectable (and it is this with what is preferred as a "range of noble"), and while his is too much to cause irreparable mistake, a crime itself! So, experiment with one or two individual scallops realize how much cooking time is required, but you will find that for standard inch thick scallops cooking time over medium heat foris about six or seven minutes, tops. However, if you want to with the greatest of Alaska scallops cooking course, a bit 'longer ... but not so much to do. Get this issue below, before even the simplest of the simple scallop recipes.

A good, simple version of a classic recipe for scallops in garlic sauce, fried: what you can do is bring a frying pan over medium heat with a little 'of olive oil in it. Salt and pepper your scallops, and a handful of Dredge (do not wantOverload the pan) of them in flour, put in a wire mesh to remove excess flour. With the hot oil (but not smoking), place in pan to do that and remain in contact with the oil. After a beautiful face and golden, flip them and also a healthy dose of garlic (for a small pot, try a big toe) and shallot, diced. After the second page even gold, in short, remove the scallops from the pan with a splash of Chardonnay,Add a tablespoon of butter (optional) a small amount of cream. Help reduce these, and once it reaches a nice consistency, return the mussels to the pan. Want to leave the rest of the flame for a minute or so, and serve up a plate of fettuccine or pasta of your choice, and enjoy one of the recipes can be easier to comb.

Scallops and simplicity, two things go hand in hand

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