The most delicate scallops with soy sauce and rosemary

The most delicate scallops with soy sauce. Easy to prepare.satisfying.not high in calories. Use 2-3 pcs daily. Scallops reduce cholesterol and the risk of certain oncological diseases. The most important thing in the preparation of this dish is to properly defrost the scallops.

Sweet bitter

Recipe Author

The most delicate scallops with soy sauce and rosemary

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Composition / ingredients

servings:

Scallop (Necessarily unfrozen)

200

Garlic

Rosemary

Olive oil

Soy sauce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 14 g

Fats 36 % 13 g

Carbohydrates 25 % 9 g

177 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 5 min

Step 1:
Take the thawed scallops, rinse with water. Let it dry on a paper towel.
Step 2:
Pour 20-30 ml olive oil into a hot frying pan. Add 1-2 cloves (you can crush with a knife for more flavor and juice, or cut into small pieces). Add 1-2 sprigs of rosemary. Let the flavors of the ingredients open up .fry the garlic until golden brown
Step 3:
Add scallops.fry for 30-60 seconds on each side. ❗It is very important not to overdo the scallops.otherwise they will be rubber, like squid.
Step 4:
Add soy sauce.we give 1-1.5 minutes to evaporate. The dish is ready.satisfying.delicious.useful.

One secret of my cooking: after the soy sauce has been poured, you can cover it with a lid for the last minute and a half of cooking and they will become even more juicy and lush. BUT remember, don't overdo it if you don't want to chew gum

In European and Asian cuisines, scallops are valued equally highly. They can be stewed and baked with other vegetables, added to rice and pasta, cooked delicious soups and marinated in a spicy sauce. Scallop contains practically no fats and carbohydrates, but it is extremely rich in protein.
In 100 g of scallops less than 100 kcal. And 100 g of scallop fillet accounts for 150 times more iodine than 100 g of beef. And this is not counting other useful trace elements – cobalt, magnesium, zinc. Scallop is a record holder in the content of vitamin B12, which is necessary for the normal functioning of the nervous system.
If the scallops are fresh and properly cooked, then they are tender and have a sea taste (like mussels)..................................................................................................................................................................................................................................................................................