Scallops, like other seafood, should not be cooked long enough to prevent them from becoming tough. The less you fry the scallops, the better. Before frying, scallops are marinated in a mixture of wine, olive oil, sugar, garlic, and chili.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Chopped garlic – 4 cloves
- Chili peppers, seeded and finely chopped – 3 pcs.
- Sherry dry – 3 tbsp
- Sugar – 1 teaspoon
- Olive oil – 2-3 tbsp
- Scallops – 12 pcs.
Print Recipe
Pin Recipe Instructions
- Combine garlic, chili, wine, and sugar. Stir well to dissolve the sugar. Add 2 tbsp butter and scallops, stir gently, and marinate for 30 minutes at room temperature (or longer in the refrigerator).
- Remove the scallops from the marinade with a slotted spoon. Do not pour out the marinade. Heat some olive oil in a nonstick skillet.
- Cook the scallops over high heat, 1 minute on each side.
- Remove from the pan, pour the marinade into it and boil for 3 minutes.
- Pour the sauce over the scallops. Serve with the salted salad.
Enjoy your meal!
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