Fan Goribi tastes like dinner on a special day, but it’s easy to do it on weekdays. Provide citrus injection salad for light and healthy meals!
Carameled fans, tanned scallops are combined with sweet orange and pepper aru gira. Sound straight from the restaurant menu. But my favorite salad recipe! Pan Seared Galops may look high, but it’s easy to make dinner or quick lunch. This dish is also elegant enough to impress the guests and can be easily expanded if you serve the crowd.
The reason why this fan is worth taking a seat in the menu
The reason I want to make this recipe soon is as follows!
- This is a good way to enjoy scallops. Scallops have little score, are full of protein and always make you feel more special. In this recipe, they are rich and tasty and make it look like indulgence of this salad (or not).
- Restaurant quality. Thermal citrus, pepper vegetables and The fragrant caramel scallops create a kind of salad that is expected to be found in a nice restaurant. The balance of texture and flavor is amazing.
- It can be easily made. While preparing quickly, this fan’s scallop salad is ideal for busy Sunday or last moment entertainment.
What you need
The scallops that ride the pot are the stars of this recipe and do not need much to shine. Scroll with the recipe card below Accurate measurement.
- Sea scallop -The dry packaging scallops are the best. Wet scallops are filled with water and chemicals, gaining weight. When cooking, this excessive liquid leaves a much smaller scallop than the start of evaporation!
- Flame -Cooking scallops with butter will give you a nice caramel and additional taste.
- Lemon and orange -Dressing using their juice and add orange segments to the salad.
- garlic -This adds a flavorful taste to the dressing.
- Salt and pepper -I love to use cosher salt and fresh ground pepper.
- Extra Biggin Olive Oil -Use fruit and fragrant quality EVOO.
- greens I use the mix of baby green and Arugula.
- Red onion -If you want to make onions a less spicy taste, you can put chopped onions in a little dressing and sit for 10 minutes before adding them to the salad.
How to make a tanned scallop
This is a simple outline for the stage of creating Pan Sair Galops. See the recipe card below Printable guidelines.
- Make the Vine Gret. Olive oil, half lemon juice, 1/4 of orange, garlic, salt and pepper are brushed into small bowls.
- Prepare salad ingredients. Peel the rest of the orange and cut it thinly. Place green on a plate and add onions.
- Taste the scallops. Rinse the scallop and dry it. Season with salt. Warm the frying pan with high fever during this.
- Cook scallops. Melt the butter in the pan and add scallops. Turn the poem until the caramel is on the floor, then flip the opposite side and caramel. In the middle, it must still be translucent so that it is not too much.
- Combine everything. Add fans to scallops to vegetables and add orange. Draw a drill with Vinene Gret and serve.
Tip and deformation
This tip will help you perfectly make your scallops perfectly.
- Replace green. You can use other green, such as baby spinach, or go in the other direction to provide fan leather scallops over Quinoa, jasmine rice or couscus.
- Check that the scallop is dry. It is important to dry the scallop before cooking. If they are still wet, they are steamed in the fan. In addition, butter can be sprayed when adding butter to a frying pan.
- Do not move scallops. To get a wonderful shore and caramel, do not move the scallops to the pan until you are ready to flip.
Appropriate storage
- refrigerator: Keep the remaining scallops for up to two days in the sealed container of the refrigerator. Store the salad separately. (I do not recommend freezing the remaining food.)
- Re -heating: Reassuring scallops is tricky! The fast poems of the grill are well worked or sprayed until the water, cover and steam boiled on the boiling water.
Product: 2 Serving
Serving size: 1 Recipe /2
Citrus Mojo Vina Gret: Olive oil, which shakes olive oil in a small bowl, juice of half lemon, 1/4 of orange juice, mashed garlic, salt and pepper.
Peel the remaining orange color and cut it into a small mass.
Clean up the mixed vegetables and Aru Gula in the center of the plate or platter.
The top with red onions.
Wash the scallops and dry it with a paper towel.
Seasonal season.
Heat a fan of medium -sized fans with high flames.
When the fan is hot, dissolve the butter and put the scallop in the pan.
Don’t touch it for a few minutes until you form a nice caramel bark.
Still cook while the center is still flipped back and cooked for a bit of a translucent (you can see it from the side). Be careful not to learn too much.
Remove from the pan and arrange around green.
Arrange the orange on a plate and drop the drizzle with Vinene Gret.
Last stage:
Leave a rating and opinion that tells you how to like this recipe! This helps our business to thrive and continue to provide free high quality recipes.clothing material: 1 Recipe /2,,, Calories: 212 Kcal,,, carbohydrate : 8.5 G,,, protein: 20.5 G,,, province: 9.5 G,,, Saturated fat: 2 G,,, Cholesterol: 42.5 Mg,,, sodium: 206.5 Mg,,, fiber: 1.5 G,,, sugar: 4 G
