Buttered scallops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Scallops | |
| ¼ | cup | Flour |
| 3 | tablespoons | Butter |
| ⅓ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Parsley |
| ½ | Lemon | |
| ½ | Celery | |
| 3 | tablespoons | Red pepper paste |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Minced garlic |
| ½ | teaspoon | Minced green onion |
| ¼ | teaspoon | Pine nut powder |
Directions
VINEGAR RED PEPPER PASTE
(1) Select fresh scallops, remove tough membranes, and make light scores around corners to reduce shrinkage. (2) Sprinkle salt and pepper on scallops. Set aside 5 minutes. (3) Coat both sides of scallops with flour.
Melt butter in frying pan and brown scallops until golden brown. (4) Cut lemon into thin rings and chop celery stalk. (5) Garnish butter-fried scallops with lemon, parsley and celery.
: by Bok Ryou Han Variation: A. Pan-fried scallops
(1) Clean scallops and make fillets ⅛ inch thick.
(2) Score, seasoning with salt and pepper.
(3) Coat scallops with flour, dip into beaten egg, and pan-fry.
*Above pan-fried scallops will be more colorful if chopped green onion is added to beaten egg.
B. Make thick fillets of scallops coat with sesame oil, and pan-fry slightly
Serve with vinegar red pepper paste.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .
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