#Brocholine dish #Brocholine dish #MakingBrocholinebutterStir-Fr
Making stir-fried scallop with pen shell scallop with brocolin and stir-fried scallop with brocolin butter It's not grilled but stir-fried butter!! Stir-fried mussel brocolin butter with baguette!!! Usually, they cut the entire temple and grill it in butter and eat it like steak. We make it like that at restaurants and eat it like that I made it stir-fried and made it more comfortable and wine side dishes. It's also a good menu for brunch if you eat it on top of a baguette. Brunch is brunch. Hahaha On top of that, I sprinkled Parmesan cheese powder and truffle oil to give it a more luxurious taste.
4 serving
Within 15 minutes
강철새잎
Ingredients
  • scallop
    5ea
  • Seafood
    160g
  • Broccoli
    1/2ea
  • Garlic
    2TS
  • olive oil
    2TS
  • Butter
    2TS
  • Salt
    1TS
  • basil powder
    1ts
  • ground pepper
    1ts
  • parsley powder
    1ts
  • truffle oil
    1ts
  • Parmesan cheese powder
    2TS
Cooking Steps
STEP 1/10
The pen shell crown is quite large. I got it as a Chuseok gift. First, cut it back and forth, and then cut it in half. Since it's too big, I thought it would take time to cook, so I cut it in half.
STEP 2/10
I prepared a pen shell crown and frozen seafood. I thought it would taste less like seafood if I put in pen shells, so I prepared 2 packs of seafood packed in one meal.
STEP 3/10
Pour plenty of olive oil on a heated pan and stir-fry sliced garlic. It's to make garlic oil. Stir-fry until garlic is sufficiently fragrant.
STEP 4/10
Then add the brocolin and stir-fry it together. Brocholine takes time to cook.
STEP 5/10
When the brocolin is medium cooked, stir-fry it with frozen seafood and temple. Stir-fry quickly over high heat.
STEP 6/10
And add butter. Stir-fry butter until well melted and moistened. If you have white wine here, it's good to put it in. I don't have white wine or rice wine, so I just stir-fried it.
STEP 7/10
Season with garlic salt, pepper, basil powder, and parsley. It's because it catches the fishy taste of seafood along with the scent. The rest of the seasoning can be made with Parmesan cheese powder.
STEP 8/10
It's done when the temples are cooked. If the temple is cooked, taste it and add Parmesan cheese powder if it's not enough.
STEP 9/10
Put it on a plate and finish with truffle oil and parmesan cheese powder.
STEP 10/10
I put the stir-fried temple brocolin butter with baguette. Stir-fried mussel brocolin butter is done. In addition to the fragrant aroma of truffle oil, the temples were large, so I felt like I was eating Italian or Spanish food when I ate it on a real baguette.
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