For lovers of scallops and Korean carrots, we offer this interesting recipe. Scallops turn out to be spicy and spicy, the proportions are given for a large family, if you do not want to cook a snack with a reserve, then reduce the amount of ingredients at least in half.
It is necessary
- - 1 kg of scallops;
- - 200 g of bell pepper;
- - 200 g of onions;
- - 200 g of cucumbers;
- - 100 g of carrots;
- - 5 cloves of garlic;
- - 4 tbsp. tablespoons of sunflower oil;
- - 1 tbsp. a spoonful of vinegar essence;
- - 1 teaspoon each of sugar, fried sesame seeds, sesame oil;
- - black and red pepper, salt.
Instructions
Step 1
Rinse your scallops thoroughly - some may contain sand. Cut the scallops into quarters if you have large ones, and cut the small scallops in half. Fill with vinegar essence.
Step 2
While the scallops are marinating, prepare the rest of the vegetables. Peel the onions and carrots. Free the bell peppers from seeds and white partitions. Peel the cloves of garlic too. Now cut the onions, carrots, cucumbers and peppers into thin strips. Chop the garlic with a garlic press. You can also change the amount of garlic at your discretion.
Step 3
Rinse the scallops with cold water to remove the vinegar essence - the water will foam slightly, do not worry - it should be so. Rinse the scallops until this foam disappears, then squeeze out a little, add sugar and pepper, salt to taste. Add chopped vegetables to the scallops, but do not add the onions yet.
Step 4
Heat vegetable oil in a skillet, fry chopped onions for 1 minute. Add onion to scallops, sprinkle with sesame seeds (it is better to grind them a little beforehand), pour in sesame oil. Stir well, taste. If the appetizer turned out without the desired acidity, then add a small amount of vinegar essence to it. After that, you can put Korean-style scallops in the refrigerator and marinate further, or immediately serve the appetizer to the table.
