Scallops in garlic broth
Ingredients
Features
Description
1. Mix the garlic cloves, celery, carrot, onion, pepper and parsley stems in the water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat and simmer covered with a lid, 30-45 minutes.
2. Pour the stock through a sieve into a clean pan. Try to taste and keep warm.
3. Cut the scallops to get 2 balls (if large, cut them into 3 pieces). Sprinkle with salt and pepper.
4. Heat the oil in a frying pan and fry the scallops for 1-2 minutes until light brown and the flesh is not matte.
5. Divide the scallops among 4 warm plates, putting them golden side up. Pour into soup bowls and garnish with coriander leaves. Serve immediately.
Note
Instead of water for cooking garlic broth can be used fish stock — will be more fishy taste. Or add to taste some oriental fish sauce, such as nam pla.
Translated by site: wday.ru
