How To make Beef& Scallop Saute

Super Easy Braised Beef & Asian Spiced Roasted Lamb Rack • Party Recipes • Potluck Meat Dishes

Ho ho ho! Christmas is just around the corner! We’re excited to work with True Aussie Beef & Lamb ( on two delicious Christmas recipes. In this video, Roland shows how you can easily make Asian Style Braised Beef and Asian Spiced Roasted Lamb Rack at home. These recipes are simple to follow and we strongly recommend you to use high-quality Australian beef and lamb in your dishes. You can get Australian beef and lamb from any supermarket or butcher near you. Go go, Australia! #TrueAussieBeefandLamb #TasteofTradition

See the ingredient list below for your easy reference. Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!

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Ingredients
Asian Style Braised Beef Recipe using True Aussie Beef
Serves 4

600g Australian chuck tender
2 chopped shallots
1 thumb-sized chopped ginger
4 cloves chopped garlic
1 star anise
1 bay leaf
1 cinnamon bark (6 – 8cm)
125ml Chinese rice wine
1.5 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 tablespoons light soy ssauce
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
Hot water (just enough to cover meat)
200g carrots
300g potatoes
Some cornstarch solution

Asian Spiced Roasted Lamb Rack Recipe using True Aussie Lamb
Serves 4 – 6

1kg Australian lamb rack
Baby potatoes
Zucchini
Cherry tomatoes
Cooking oil
Marinade:
2 stalks lemongrass stem
10g young ginger
5 cloves garlic
5 shallots
A handful of kaffir lime leaves
90g palm sugar
0.5 teaspoon of chilli flakes (optional)
1 tablespoon turmeric powder
1 teaspoon coriander seed powder
1 tablespoon salt
125ml kicap manis
65ml water


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Written recipe :




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If you like this recipe, you might like these too:

Super Easy Pressure Cooked Asian Style Pot Roast | Easy Multi Cooker Beef Chuck Tender Recipe


How to Stir Fry Super Tender Beef in Black Pepper Sauce 黑胡椒牛肉 Chinese Beef | Better than takeout


Super Easy Best Ever Beef Rendang Recipe 牛肉冷当 Beef Curry


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Test Kitchen: Scallops & Marrow XO Sauce

Chef @Mikel_Anthony uses a Vita-Prep 3 from @VitamixCommercial to finely blend bone marrow and XO sauce before serving with seared scallops. ✨Get the full recipe on our website!
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#sponsored by @VitamixCommercial⁠⠀⁠⠀
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#chefsroll #rollwithus #crtestkitchen #vitamixcommercial #crfeaturesvitamixcommercial #perfectlyplated on @fohinc #crfeaturesfoh #crfeaturesfoh

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Butter Garlic Scallops Recipe | Seafood Recipe

Ingredients:

Scallops
6 cloves of minced garlic
Cooking oil
Butter


Note: You can add and adjust all the ingredients.

For the instructions on how to make | cook | bake | roast - please watch the full video.
Thank you ???? ????????

Perfectly Seared Scallops | Christine Cushing

In this live taping, I show you how to perfectly sear fresh scallops in a pan. With a mix of thyme, lime, ginger and clam juice, you will love the simplicity of this quick recipe. It's made all in one pan, with cold butter whisked in at the end to create a creamy sauce that tastes like you paid big bucks for it. No edits or cuts. FULL RECIPE BELOW.

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RECIPE: PAN SEARED SCALLOPS

5 fresh scallops
1 tsp. extra virgin olive oil (5 ml)
1 tsp. + 2 Tbsp. cold butter in cubes(35 ml)

sea salt and freshly cracked pepper
grated zest of 1 lime
1 tsp freshly chopped thyme (5 ml)
1/2 tsp. grated fresh ginger(2.5 ml)
1 Tbsp. lime juice (15 ml)
1/4 cup clam juice (50 ml)
grape tomatoes, cut in half

Combine salt , pepper and chopped thyme .
Season scallops on both sides with mixture.
Heat olive oil with 1 tsp. butter.

Once oil is hot place scallops into pan and sear on medium high heat , about 3 minutes on 1 side and sprinkle with chopped ginger and lime zest.

Flip and repeat for about 1-2 minutes on other side, depending on size of scallops, until deep golden brown on both sides, and scallops are a little springy with pressed down.

Remove scallops to a plate, reserving juices.

Deglaze pan with lime juice and clam juice. Remove from heat if too hot. Whisk in cold butter until sauce is creamy and not too tangy.
Pour scallop juices into sauce and serve scallops drizzled with sauce.

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#scallops #seafood

Scallop & Asparagus in XO Sauce

Ingredients:
100g​​ Asparagus
10g ​​Chopped Garlic
200g​​ Frozen Scallop
5g​​ Chopped Onion

Seasoning A
20g​​ XO Sauce
20g​​ Water
Pinch​​White Pepper
1/2tsp​ Oyster Sauce

Thickening B
1/4tsp​ corn flour
20g​ ​ Water

Method:
1. Prepare asparagus by trimming and discarding the lower ends of each spear.
2. Blanch scallop & asparagus in a pot of boiling water for 1 minute. Drain and set aside.
3. Heat oil in wok add in chopped garlic and onion stir fry till fragrant. Add in Asparagus & Scallop
5. Add in seasoning
6. Lastly thicken with B and cook to the preferred consistency.

Pan-seared scallops with asparagus stir-fry - How to cook with XO sauce (best result)

If you are undecided on how to cook scallops at home, this seared scallops with asparagus recipe is perfect for you.
This scallops recipe is a favorite during our Chinese New Year dinner recently and can be dished out within fifteen minutes. I also added some homemade XO sauce to the scallop, which got so much attention even though it was only a side dish.
It is also a fool-proof dish as it does not need fancy seasoning to bring out the taste.

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Recipe:
(Please download the recipe and read the full details at )

Link to XO Sauce :

Ingredients
200g scallops
2 tbsp vegetable oil
5 thin slices of ginger
3 cloves garlic, sliced thinly
50g carrot, sliced thinly
200g asparagus
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp oyster sauce
1.5 tsp light soy sauce
1 tsp cornstarch
1/4 water
1 tbsp Shaoxing wine
1 tsp sesame oil
2 tbsp XO sauce

Method:
Seat the scallops
- Thaw the frozen scallops until they are back to room temperature.
- Clean and pat dry with a kitchen towel.
- Season with salt and black peppers on both sides.
- Heat the vegetable oil over medium heat. Place the scallops in the pan, undisturbed, and let it sear on one side for about one minute. Then, flip the scallops and sear on the other side until golden.
- Remove them immediately from heat once the scallops are well-seared to avoid over-cooking.
Stir-fry the asparagus
- Heat some oil in a pan over low heat to saute garlic and ginger until they turn aromatic.
- Add the asparagus and carrots to saute over medium to high heat for a minute. Season the asparagus with salt and pepper along the way.
- Add a few tablespoons of water and then steam them with the lid on for a minute.
- Season the asparagus with oyster sauce, light soy sauce, and Shaoxing wine. Add the garlic and ginger back to the pan if you have to remove them earlier.
- Constitute a cornstarch slurry with one teaspoon of cornstarch and two tablespoons of cold water.
- Pour the cornstarch slurry into the pan, and keep stirring until it starts to thicken.
- Lastly, add a teaspoon of sesame oil, mix well and transfer the asparagus and carrots to the serving plate.
- Add a small dollop of XO sauce to each scallop. Serve.

#PanSearedScallops #AsparagusStirFry

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