A variety of vegetables can serve as the basis for the sauté. When preparing sauté, it is important to strictly adhere to the technology, which consists in the primary frying of vegetables over high heat with periodic intensive shaking, and then a longer stewing on the fire, reduced to a minimum. Since saute can be a stand-alone dish, it is often supplemented with various additives for a variety of tastes. Seafood is no exception. After all, they are saturated with a large amount of vitamins, zinc, phosphorus, iron, which have a positive effect on the human body.
It is necessary
- - eggplant 1 pc
- - sweet pepper 2 pcs
- - fresh onion 2 pcs
- - leeks 0.5 heads
- - carrots 2 pcs
- - zucchini 2 pcs
- - medium sized tomatoes 2 pcs
- - celery stalks 2 pcs
- - shrimps 400 g
- - scallops 300 g
- - white wine 100 ml
- - coarse salt or sea salt, a mixture of ground peppers
- - refined sunflower oil 2-3 tablespoons
Instructions
Step 1
Place the shrimps and scallops in a container and leave at room temperature to defrost completely.
Step 2
Cut the eggplants into large enough cubes, salt with sea salt and cover with foil and leave for 40 minutes to form a liquid. This procedure will free the eggplant from natural bitterness.
Step 3
It is enough to cut both types of onions into rings or half rings. Chop carrots, peppers and celery stalks into strips.
Step 4
Peel the zucchini and cut into slices. Cut the circles in half.
Step 5
Pour 1 tablespoon of refined sunflower oil into a saucepan and place carrots in it. After 4 minutes add the onion and simmer together until transparent.
Step 6
Squeeze out the resulting liquid from the eggplant and add them simultaneously with the zucchini to a saucepan.
Step 7
Add pepper and celery last. Simmer until all vegetables are soft.
Step 8
Wash seafood thoroughly. Cut the scallops, if necessary. Peel the shrimp. Cut the tomatoes into 6-8 pieces. Place all ingredients in a saucepan with vegetables.
Step 9
Pour in wine, add salt and spices, if necessary. Simmer for 6-7 minutes, covered. Sprinkle the finished dish with herbs.
