Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce
Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, steamed chinese cabbage and scallops with garlic butter soy sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce is something which I have loved my whole life.

(Chinese recipes, prepare authentic Chinese food now!) Scallops on the half shell are hard to find, as far as I know. Sweet and Sour Chinese Cabbage Rolls Choose Beggars. Chinese Cabbage with Spicy Garlic Ginger Sauce The Leaf.com. crushed red pepper flakes, sesame oil, chili garlic sauce, reduced sodium soy sauce and.

To begin with this recipe, we must prepare a few components. You can have steamed chinese cabbage and scallops with garlic butter soy sauce using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce:
  1. Get Chinese cabbage
  2. Get plus Scallops (regular or baby scallops)
  3. Take Butter
  4. Take Grated garlic
  5. Prepare Sake
  6. Prepare heaping tablespoon plus Soy sauce

Bok Choy with Soy Sauce and Butter by Kalyn's Kitchen. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden Ten minute meal with steamed rice and tomato slices just delicious. Drizzling the butter sauce on sculptured rice was amazing.

Instructions to make Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce:
  1. Chop the Chinese cabbage into bite-sized pieces. Heat the butter and garlic in a frying pan. When fragrant, stir-fry the harder, white stem portions of the Chinese cabbage.
  2. When it's lightly cooked, add the Chinese cabbage leaves and the scallops. Add the sake and soy sauce. Mix lightly, and cover the pan to steam over low to medium heat.
  3. Dish it up, and it's done.
  4. "Ryūshōmama" made this dish with katakuriko to thicken the sauce.

Seared scallops with garlic butter soy sauce, paired with a summery white wine, is a wonderfully versatile seafood dish that highlights a simple summer BBQ or an elegant dinner party. Seared Scallops are easy and quick to prepare and they look beautiful when you present them delicately on. Fresh steamed sea scallops were served with a salty-sweet soy sauce, and caramelized minced garlic over glass noodles on the half shell. You ordered and paid per scallop and by size, but they were well worth the higher price tag. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned.

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