Fried Scallops with Chili
by Editorial Staff
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.
Servings: 4
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.
Directions
- 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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