Health benefits
Arugula: low in protein
Butter: low in protein
Ingredients
Scallop meat (About 20 pieces) | Garlic( 1 head ) |
Arugula( 200g ) | Butter ( 100g ) |
Purple cabbage ( 50g ) | Baguette ( 50g ) |
| Lemon Sea Salt ( 7g ) | Four Seasons Pepper ( A little ) |
Whipping cream ( 100ml ) | Starch ( 10g ) |
Olive oil ( 1 tablespoon ) | Sea salt ( 5g ) |
Recipe for pan-fried scallops with garlic sauce and Caesar salad
1. Rinse the scallop meat and set aside, use the baguette Dice, shred purple cabbage, cut arugula into two sections, mince garlic and set aside
2. Melt 80g butter in a pan over medium heat, add minced garlic and saute until fragrant.Turn to low heat and fry the scallops for 1 minute.Flip and fry for another 1 minute and 30 seconds.Remove with tongs.Leave the butter and minced garlic.Add light cream and starch until thickened.Add lemon sea salt and serve as sauce
3. Heat the remaining butter in a pan over medium heat, melt and foam, then add the diced baguette, fry until golden brown and serve out
4.Put arugula, red cabbage, and diced baguette into a salad bowl, add four-season pepper, olive oil, and sea salt in turn, stir well, and serve on a plate
Tips
Scallop meat is easy to cook.You must master the frying time and heat.If it takes a long time or the fire is too high, it will burn.This method is also suitable for frying the scallops (scallop meat).The sauce will also need to be cooked slowly over low heat.If the fire is too high, the starch will not be fully dissolved, and the light cream will be It’s almost evaporated
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