Scallops with shiitake

Category: Fish dishes
Scallops with shiitake

Ingredients

Frozen scallops 500 g
Bell pepper 2 pcs.
Bulb onions 1 PC.
Shiitake Handful
Ginger grated 1 tsp
For the marinade:
Soy sauce 1.5 tbsp. l.
Rice vinegar 1 tsp
Oyster sauce 1 tsp
Honey 1 tsp
Garlic 2 teeth
Ground coriander 1.2 tsp
Rast. frying oil 1 tbsp. l.
Salt taste

Cooking method

  • Defrost the scallops and place them in a marinade made from sauces, vinegar, honey and chopped garlic for half an hour.
  • Scallops with shiitake
  • Meanwhile, quickly fry the bell peppers, chili and onions, chopped into strips.
  • Scallops with shiitake
  • Add shiitake chopped into the same strips (if the mushrooms are dry, pour boiling water over them for about twenty minutes)
  • Scallops with shiitake
  • Add ginger at the end of frying.
  • Now we combine vegetables with scallops and bring them to readiness in the preferred way - in a saucepan on the stove, in a slow cooker, in an oven, etc. I cooked in an air fryer for 15 minutes at 180about.
  • Scallops with shiitake
  • Sprinkle with sesame seeds when serving.
  • Scallops with shiitake


Summer resident
As soon as I didn’t cook these scallops (I love it to the point of insanity), but all the same, you too clever me. Wow entertainer !!!!!
dopleta
Oh, Tanyusha, I love them too! (I'll tell you a secret, while I'm cooking, I even eat a couple of raw ones)
Summer resident
Quote: dopleta

Oh, Tanyusha, I love it too! (I'll tell you a secret, while I'm cooking, I even eat a couple of raw ones)

I'm afraid of raw ... but in any other form and at any time of the day with a large plezir
Rita
Forgive me my darkness, but what are these scallops?
dopleta
Scallops, Rita. These are delicious shellfish. Do you think you can confuse with cockerels? Okay, I'll fix it now.
Summer resident
Quote: dopleta

Scallops, Rita. These are delicious shellfish. Do you think you can confuse with cockerels? Okay, I'll fix it now.

By the way, cockerels are also a delicacy
dopleta
Quote: Summer resident

By the way, cockerels are also a delicacy
And here the tastes coincide!
Chernichka
Larissa, did you line the bottom of the net with something or just put it down? What a yummy, on the weekend I'll repeat - I'll spoil my husband
dopleta
Quote: Chernichka

Larissa, did you line the bottom of the net with something or just put it down? What a yummy, on the weekend I will repeat - I will spoil my husband
No no, Chernichka, I'm not on the grid, I cooked in a bowl, along with the sauce!
Twist
Larissa,! I also really love scallops! , but in this version I have not tried. I'm bookmarking!
Gasha
I would probably love them too ...

Lorik, what are you clever !!!
Chernichka
Thank you, now I am fully armed
Vei
The classic Chinese version is super super delicious! Thank you! I really used to cook in a wok, and I kept the scallops themselves for just a couple of minutes. And in AF I didn't even know how to bake them, I can't imagine how everything happens there. Isn't it a lot of 15 minutes, they will not become rubber in such a time?
dopleta
Quote: Vei

The classic Chinese version is super super delicious! Thank you! I really used to cook in a wok, and I kept the scallops themselves for just a couple of minutes. And in AF I didn't even know how to bake them, I can't imagine how everything happens there. Isn't it a lot of 15 minutes, they will not become rubber in such a time?
Interesting - did you cook according to this recipe? But this cannot be, I invented it myself! Although, indeed, adhering to some of the traditions of Chinese cuisine! The scallops do not become rubber, no, they remain very, very tender! And in general, scallops, unlike other mollusks, are difficult to make "rubber".
Vei
No, Larissa, I cooked according to a Chinese recipe, but it practically does not differ from yours, for this special respect and thanks to you
And in a frying pan, scallops can quickly become rubbery ... In general, about AF - this is unexpected and in a new way.
dopleta
Quote: Vei

No, Larissa, I cooked according to a Chinese recipe, but it practically does not differ from yours, for this special respect and thanks to you
And in a frying pan, scallops can quickly become rubbery ... In general, about AF - this is unexpected and in a new way.
Please show me! Is it online? Where? I'm interested - first of all, and secondly, I don't want to be accused of plagiarism! Give me a link, Vei!
Vei
Quote: dopleta

Please show me! Is it online? Where? I'm interested - first of all, and secondly, I don't want to be accused of plagiarism! Give me a link, Vei!
Larissa, what are you! What plagiarism, I'm not at all for this. My husband is a Sinologist, they lived in China, there are Chinese friends, I don't recognize them on the Internet. On the contrary, there are very few authentic or true-to-truth recipes on the web. I always beg for the "carriers" to teach me this and that
Therefore, I was delighted with your recipe, as similar to how it should be!
Pten4ik
Larissa, what a beauty!!! I have never cooked scallops yet, I wrote it down on my shopping list, I want to taste the passion!
dopleta
Try it, try it! If you love Mariskas - I'm sure you won't regret it!
Rita
How much do these scallops cost you? Doplets have them like potatoes.
I went to the store today. I think I'll buy it if I see it. I saw it! 200 grams costs 6.5 euros = 280 rubles Three balls. Ofigela.
dopleta
Rita, we have prices per kg from 600 rubles and above.
Iskatel-X
Larissa
Exists several types of rice vinegar: light, red and blackas well as seasoned vinegar. Rice-based vinegar is much softer than apple or alcoholic vinegar, so it is widely used to add a special flavor to rice, to dress vegetable salads, marinate various seafood, and is also served with poultry dishes, fish dishes and is used to make various sauces. Light vinegar is used in various sweet and sour dishes, while black vinegar is a popular table condiment. Rice vinegar is able to give vegetables a characteristic slightly sour, light taste and aroma, so it is customary to add it to sauces.
Which is preferable for this dish?
Thank you
dopleta
Nice Iskatel-X! I am extremely pleased that you consider me a specialist of such a high rank! But you clearly overestimate me. I use whatever rice vinegar I have at the moment. And the recipe requires such a scanty amount that the difference would not play a big role. I currently have this:

Scallops with shiitake

Iskatel-X
Larissa
You consider me a specialist of such a high rank
With such recipes!

In the recipe, you have:
Sen Soi Premium White Rice Vinegar is an essential ingredient in Japanese sushi recipes. It is used to flavor rice and to marinate seafood. Also, white rice vinegar is perfect as a dressing for salads from raw vegetables, fish and poultry dishes, for making various sauces.
White rice vinegar is made from white rice through a long natural fermentation process, so this seasoning is worth its weight in gold. Pale and transparent, with a pronounced sour taste and delicate aroma, white rice vinegar occupies a worthy place among the universal seasonings that have long been successfully used in oriental cuisine and have gained recognition all over the world.
- Natural fermentation method
- Free from artificial colors and flavors
- 150 ml

Yes, and such a scanty amount is required in the recipe
Not by number, but by skill ...

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