In this recipe, the most important thing is not to overcook the scallops, they should remain soft and not rubbery. Vegetables will complement scallops with their variety of flavors, since they need to be cooked in an unusual way.
It is necessary
- - 300 g of scallops;
- - 1 bell pepper, onion, carrot, lemon;
- - garlic, ginger, cherry, chili to taste;
- - 1 glass of dry white wine;
- - balsamic vinegar;
- - black pepper, coriander, soy sauce.
Instructions
Step 1
Cut the cherry tomatoes in half. Chop the fresh ginger root together with the garlic and chilli finely. Cut the onion into half rings.
Step 2
In a saucepan over high heat, quickly fry the onions, garlic, and ginger. Add cherry tomatoes and a few tablespoons of sugar, pour in a glass of wine, add a pinch of black pepper and coriander. Cook over medium heat until the wine is half evaporated.
Step 3
Cut the bell peppers into strips, having previously cleared of seeds and white partitions. Fry in hot oil, add a few tablespoons of sugar, stir quickly - the sugar will begin to caramelize, the pepper will turn brown. Add 3 tablespoons of balsamic vinegar, immediately remove from heat and add soy sauce to taste. The sauce should turn out to be a little salty, sweet and sour.
Step 4
Peel the carrots, cut into thin strips with a peeler, and lay out beautifully on a serving dish. Top the carrots with the pepper and sauce. Add the sweet-hot cherry tomatoes and fresh lemon slices to the center.
Step 5
Heat oil in a skillet, put 2 cloves of garlic in it, fry until the garlic turns brown. Add the scallops (if they are frozen, then defrost them beforehand), fry for 1 minute, stirring occasionally, until the scallops are slightly browned. You do not need to salt them.
Step 6
Put the hot scallops on a serving platter to accompany the salad. Garnish with fresh herbs and serve immediately warm.
