[Half Shell Scallops with Roe] - Barbecuing them with fantastic sauce and it's super delicious!
Like all the seafood videos before this, I am using kimagure cook as an insipiration to make this video. I am not related in any ways with that channel but if you want better videos, you may visit that channel.
I got bored so i decided to barbecue half-shell scallops and taste them. The roe is so tasty and the meat brings out a very delicious juice! I just can't get enough of these!
If you want to know on how to make the Mushroom Soy Sauce, go to this link:
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How to Cook Perfectly Seared Scallops w/ Vegetables 鲜扇贝炒蔬菜 Chinese Stir Fry Recipe
This is a simple Chinese style vegetable stir fry topped with super yummy pan seared scallops - an easy dish that you can cook for your family. Try it and let us know what you think. ????????????
See the ingredient list below for your easy reference.
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Ingredients:
Serves 4 - 5 pax
Seasoned scallops
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180g of scallops
1/2 teaspoon salt
1/2 teaspoon grounded black pepper
Vegetable stir fry
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2 thinly sliced shallots
5g grated ginger
2 cloves chopped garlic
1 cut fresh chilli
1 tablespoon oyster sauce
1 teaspoon fish sauce
1/2 teaspoon sugar
120g Shimeiji mushrooms
100g bok choy
30ml water
Some cornstarch solution
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If you like this recipe, you might like these too:
10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
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Recipe: Puff pastry with mushrooms and scallops
The recipe in detail:
For 4 people
TOTAL TIME: 60 min
PREP TIME: 20 min
COOK TIME: 40 min
Ingredients :
4 Croustipate puff pastry squares
250 g Mushrooms
4 Scallops
2 shallots
3 cl olive oil
20 cl Whole liquid cream
20 g unsalted butter
1 egg yolk
2 sprigs of fresh thyme
Salt
Pepper
Step 1 : Sort the mushrooms and quickly run them under clean water, then dry them.
Cut the mushrooms in half or slice them. Peel the shallots and finely chop them.
Step 2 : In a hot pan, pour a drizzle of olive oil and brown the mushrooms over high heat with 2 pinches of salt.
Add the shallots and cook for about 2 minutes until they become translucent.
Step 3 : Add the liquid cream and thyme and reduce until obtaining a smooth consistency. Adjust the seasoning.
In a hot pan with butter, brown the scallops for about 1 minute on each side with a pinch of salt and sprinkle them regularly with frothy butter.
Step 4 : Garnish the center of each puff pastry square with the creamy mushroom mixture and add 1 scallop in the center of the filling.
Fold each point towards the center in the shape of a pyramid and weld them together by pinching them.
Step 5 : Using a brush, brown the puff pastry squares with the egg yolk diluted with a little water.
Bake for 15 to 20 minutes in the preheated oven th. 7 (210 ° C) until the puff pastry is puffed and crispy.
Step 6 : Chef's tip:
Add a touch of Espelette pepper to slightly enhance the taste of the scallops.
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Vegan scallops in creamy white mushroom sauce⎜Coquilles St. Jacques
This fancy appetizer (or a full meal) is summery, lush, elegant and so delicious! Check it out:
INGREDIENTS:
4 king oyster mushrooms
1 cup of vegan cream
1 tbsp vegan butter
kelp, sea lettuce, wakame or nori sheets (or a combo of them all)
1 dried shiitake (optional)
1 liter of water
2 finely minced shallots
1 cup of dry white wine
1 tbsp of fresh tarragon
1 teaspoon of herbs de Provence
1 tablespoon of lemon zest
salt and pepper to taste
vegan cheese
breadcrumbs
METHOD:
Cut the king oyster mushrooms into circles, mince the tops, reserve.
Add the mushroom circles into a bowl or a mason jar, add the water, dry shiitake, and the seaweeds. Place it in your fridge for up to 24 hours. The longer they stay there the more it will develop the flavors of the sea
In a skillet, add the butter, when melted, add the shallots, saute in low flame for 5 minutes, do not let it brown. Add the minced mushroom tops, saute for 4 minutes more, add the wine, the tarragon, salt, and pepper, and the scallops, cook them for 5 minutes each side
Remove the mushroom scallops, put them in a separate bowl.
Add the cream to the skillet, let it reduce a little bit.
Add the mushroom scallops to an oven-safe plate or small ramekins, add the white sauce, the vegan cheese, and the breadcrumbs, put them under the broiler for 3 minutes, until the top gets golden. Remove from the oven and serve.
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Vegan scallops in creamy white mushroom sauce⎜Coquilles St. Jacques recipe by Chef Jana Pinheiro
Grilled Scallops on the Half Shell | Episode 1088
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