How to make grilled garlic scallops

In the hot summer, people like to eat barbecue, drink beer and eat cold dishes. In fact, eating barbecued garlic scallops in summer is a kind of enjoyment. Garlic has a good bactericidal and disinfecting effect. Adding garlic when cooking and stir-frying can add a lot of garlic flavor to the dishes. Scallops are a very nutritious ingredient, and garlic scallops are a very popular dish. Here is a recipe for grilled garlic scallops, which you can also eat while sitting down.

Method 1

Materials

Ingredients

5 scallops

10 cloves of garlic

Excipients

2 tablespoons of water

1 chive

A small piece of ginger

1 tablespoon soy sauce

2 tablespoons fish sauce

2 tablespoons oyster sauce

A spoonful of white wine

Appropriate amount of diced bell pepper

Garlic Roasted Scallops

1. Remove the internal organs of the scallops you bought, rinse them with clean water, use a spoon to separate the meat from the scallop shells, and then place the scallop meat on the shells.

2. Peel the garlic and flatten it

3. Chop

4. Put soy sauce, fish sauce, oyster sauce, white wine and water into a bowl and mix well.

5. Turn on the fire and add appropriate amount of olive oil to the pot

6. Add minced garlic and ginger and stir-fry until fragrant

7. Add the mixed juice and stir fry evenly

8. Bring to a boil, turn off the heat, and serve

9. Place the scallops on a baking sheet

10. Pour the garlic sauce on the scallops and garnish with some diced bell peppers.

11.Put it in the preheated oven at 220 degrees and bake for 6 minutes. Sprinkle some chives after baking

Method 2

Ingredients

6 scallops; 1 roll of vermicelli; 3 garlic cloves; salt to taste; cooking oil to taste; chicken stock to taste

Self-service BBQ-Scallops with Garlic Sauce

1. After buying fresh scallops, use a brush to clean the shell on both sides.

2. Use a knife to break the shell open and remove the internal organs.

3. Clean and wash the scallops (don’t throw away the other shell), cover them again after washing, put them in a fresh-keeping bag, and take them outside for later use

4. Take a pack of vermicelli and soak it in cold water for half an hour. Then boil water in a pot, pour the soaked vermicelli into the pot, pick it up after the water boils, and then rinse (or soak) it with cold water until the vermicelli is completely cooled. When we soak the vermicelli for this period of time, you can peel the garlic, chop it into garlic paste and put it in a plate for later use.

5. Pour a proper amount of oil into the pot. When the oil is 80% hot, turn off the heat, then pour the mashed garlic into the pot and stir-fry. Add salt (two to three times more salt than normal cooking), chicken essence

6. Place the scallops on the grill and apply oil to the shells, making sure the oil covers the meat.

7. When the meat becomes smaller, put the vermicelli on it, then use a spoon to scoop an appropriate amount of garlic paste on the vermicelli and continue roasting.

8. When you smell the garlic, add the chopped green onions.