a simple seafood dish with butter on its temples
It's easy to bake, looks good, and tastes good, so you can plate it on the customer's table, and it's a temple that tastes good even if you put it in comfortable like me. I like the chewy and light taste when you put a sheath in your temple and grill it in a whole container. The savory buttery scent is quite attractive. It is the main dish that anyone can easily prepare ingredients and make it simple with the relatively easy taste to eat with garnish vegetables.
1 serving
Within 15 minutes
요리쿡조리쿡
Ingredients
  • scallop
    8ea
  • Butter
    2TS
  • Salt
    2little
  • ground pepper
    suitably
  • cooking wine
    1TS
  • Garlic
  • Broccoli
  • Radish
Cooking Steps
STEP 1/12
After washing the temple, cut it 0.5cm deep.
STEP 2/12
Drain the scabbing with a kitchen towel. You have to remove the water because it sizzles in the oil.
STEP 3/12
Sprinkle 1 tablespoon of cooking wine evenly to control the fishy smell, and sprinkle about two pinch of salt and pepper. I sprayed a lot.
STEP 4/12
Drain with a kitchen towel once more before baking
STEP 5/12
Prepare whole garlic by slicing it into pieces. Broccoli is blanched and frozen. You can prepare the ingredients you want, such as as asparagus or broccoli.
STEP 6/12
First, put a lot of olive oil on the heated pan over medium heat and put the temple on top and bake it as if you are taking a shower with olive oil.
STEP 7/12
Make room in the middle of the pan, melt about 2 tablespoons of savory flavorful butter, and bake the temple until golden.
STEP 8/12
Since butter burns easily over high heat, bake over medium-low heat to prevent the temple from burning in the preheated pan.
STEP 9/12
Bake it evenly on the front and back, and cook it evenly on the side. Grilled temples do not bake for long to maintain a soft texture because the meat becomes tough if grilled for too long.
STEP 10/12
Stir-fry sliced garlic and blanched broccoli together in a pan where the ladle is grilled. Add a pinch of salt and stir-fry it.
STEP 11/12
Spread garlic scent and serve on a plate when cooked
STEP 12/12
I put the temple on a plate, put the garlic and broccoli with garnish, and there is redish, so I cut it slightly and added it to it.
Grilled temples do not bake for long to maintain a soft texture because the meat becomes tough if grilled for too long.
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