Hi, I’m Marie. Today, we’re going to prepare baby scallop tapas recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baby Scallop Tapas Recipe
Baby Scallop Tapas is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Baby Scallop Tapas is something that I have loved my whole life.
To be with this particular recipe, we have to prepare a few ingredients. You can cook baby scallop tapas using 3 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Baby Scallop Tapas:
- Make ready 1 pack Baby scallops
- Make ready 1 to 2 rashers ( belly)
- Make ready 1 tbsp Plain flour (cake flour)
Instructions to make Baby Scallop Tapas:
- Use the fatty parts of . Cut into cubes, and sauté over low heat.
- Regarding baby scallops, the small ones taste better. You can use defrosted baby scallops, but fresh ones make this dish even more delicious.
- Sauté the slowly until the fat starts to render.
- Put 1 tablespoon of plain flour in a plastic bag and add in the pat dried scallops. Let some air inside, and coat the scallops with the flour, lightly tapping the plastic bag.
- Sauté the scallops with the rendered fat from the . You can brown the scallops nicely if you sauté over medium-low heat.
- When one side of the scallops have turned golden brown, flip them over. When the other side of the scallops are also golden brown, they are done.
- Transfer to a small plate neatly and they’re ready to serve. You can make this authentic tapas dish for less than four hundred yen.
So that is going to wrap it up with this distinctive dish baby scallop tapas recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
