5 Tips For cooking scallops

It is not surprising that most people really like seafood, this is not to love? Fish and lobsters are the most popular forms of seafood you want and cooking cooking scallops for many, but I have to say my favorite dish of all cooking scallops time will have great seafood fried clams.

Do you think it makes me spit expansion mode. Scallops are closely related to oysters and mussels, as well as delicious as they are too good. Fry the shells seem to be the most popular because it is so delicious and almost impossible to refuse. Here are the steps on how to cook scallops cooking scallops.

The first step is to Melt the butter in a skillet over medium heat on the stove and stir the garlic butter when melted. Therefore cooking scallops, instead of the conventional method vegetable oil, butter was used instead of rich flavor. Use about 3-5 tablespoons of butter, depending on how big or small your party is the desired part.

 How to Cook   How to Cook Scallops :

As soon as the garlic turned brown, reduce the heat in the oven on low heat for said Jacques scallops and allows them to be cooked on one side, and do not forget to turn on the other hand soon after the shells have become gold cooking scallops. Although still in the pan, squeeze a little lemon juice over the entire shell, to give a sour taste spicy cooking scallops. Sprinkle with a little paprika and oregano to the mixture prepared in the bank, this step will give you a kick up the flavor.

Cooking scallops once you have finished cooking, served in a glass bowl with a bit of dill mixed with tartar sauce and salsa. In addition, he served as a snack with tartar sauce bathroom, you can also use these clams with pasta or couscous as a main dish completely.

the example for cooking scallops:

Furthermore fried oysters can also be obtained by boiling. Cooking scallops one way to prepare scallops Jacques of this method is to cook scallops and fried in a pan with a little chicken broth, onion, garlic, chopped tomatoes, salt, spices, carrots, bay leaf, pepper and butter. The consistency of the sauce must be thick enough, but not too thick nor too thin at the same time.