| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Seafood |
Scallops | 15 Min | 3 places |
ingredient
Preparation
- Pat the scallops dry, sprinkle with salt and pepper, and set aside.
- Heat a pan and add oil. When the oil is hot, add the scallops and fry. Be careful not to overcrowd the pan.
- When the bottom of the scallops are browned, flip them over and add about 15 grams of butter. When the butter melts, spoon the butter over the scallops.
- Fry until both sides are cooked through, with the skin of the oysters golden brown and the meat still slightly soft and springy in the center. Remove from heat and set aside on a plate.
- In the same pan, add the remaining butter. When the butter starts to melt, add the lemon juice. Mix the sauce together. Season with a little salt and pepper. Turn off the heat.
- Pour the lemon butter sauce over the scallops and garnish with parsley.
