Asparagus Salad and Seared Scallops

Cooked in Charcoal Grill This salad dish must be grilled in several stages then put together just before serving, but the result is certainly well worth the extra effort. you'll either use charcoal grill smoker or electric tabletop cookers to organize seared scallop and asparagus salad with this recipe

Cooked in Charcoal Grill
This salad dish must be grilled in several stages then put together just before serving, but the result is certainly well worth the extra effort. you’ll either use a charcoal grill smoker or electric tabletop cookers to organize seared scallops and asparagus salad with this recipe. With charcoal, you will have to organize the hearth, but scallops get infused with a smoky flavor that makes all the difference.

Here are the ingredients you’ll need (based on 2-3 servings):

Asparagus Salad and Seared Scallops

12-24 fresh scallops
1 tablespoon sweet condiment
1 tablespoon Kikkoman soy
1 tablespoon vegetable oil
50-75g of rice noodles (vermicelli)
canola oil for frying
2-3 cups mixed salad vegetables
(eg. melon, sliced cucumber, capsicum, and others)
1 bunch of asparagus (200g)
1 tablespoon vegetable oil
about 1/4 cup of chopped coriander

Dressings
2 tbsp each sweet condiment, fish sauce, and juice
1 tbsp oyster sauce
2 tbsp vegetable oil
1 tbsp grated fresh ginger
1 clove garlic chopped minced
4 tbsp water

Let’s start cooking and mixing our salad. Mix the scallops with the primary measure of soy, vegetable oil, and chili and put it aside while you prepare other things.

To create the dressing, simply measure all the ingredients into medium size screw-top jar or blender mixer, and shake thoroughly until everything resolves together.

Now separate the vermicelli rice into two to 3 bundles. Then heat about 1 inch of vegetable oil during a pan or wok noodle. Next, slowly drop by one bundle of rice, and cook until one side turns slightly raw sienna. Then use your fish tong or slice to show it over and keep grilling until that side gets hyped up also. then replace the noodle from the frypan and drain it on a towel. Keep frying an equivalent way until you finish with the remainder of noodle bundles.

You can actually cook this rice vermicelli beforehand and keep all of them in a sealed vacuumed bag in the refrigerator and just load them out once you start grilling or smoking.

Now let’s revisit our bowl of salad that was waiting to be cooked. Replace them in a large ceramic bowl or bag. Then you’ll either preheat them in a barbecue grill or simply electric hotplate. hamper the ends of asparagus then put it into a bag with a second measure of oil and toss it gently to coat.

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