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

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.

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Instructions

1. 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).
2. Remove the scallops from the marinade with a slotted spoon. Do not pour out the marinade. Heat some olive oil in a nonstick skillet.
3. Cook the scallops over high heat, 1 minute on each side.
4. Remove from the pan, pour the marinade into it and boil for 3 minutes.
5. Pour the sauce over the scallops. Serve with the salted salad.

Enjoy your meal!