Scallops with red wine beef jus
| Toast 1 tablet | Red wine 240ml |
| Red onion 100g | Butter Appropriate amount |
| Asparagus Appropriate amount | Cooked quail eggs 6 |
| Straw Mushroom 50g | Soup 200ml |
| Ginger 5g | cilantro Appropriate amount |
| Salt 3g | White pepper 2g |
| Carrot 1/2 root | Oil Appropriate amount |
| Carle·Lightweight non-stick enamel pot 1 port |
Step 1
Soften the butter at room temperature in advance, wash the carrots, peel them and cut them into cubes. Cooked quail eggs peeled
Step 2
Peel and slice the ginger and shallots respectively, wash and chop the coriander, wash and cut the asparagus into sections.Wash and cut straw mushrooms into pieces
Step 3
Cut the toast into square pieces, clean the scallops with a brush, remove the internal organs and wash the meat and set aside.
Step 4
Cale·Pour an appropriate amount of oil into a light non-stick enamel pan and heat it up. Lightly fry the scallop meat on both sides and serve it out.
Step 5
Heat the softened butter in the original pot, fry the toast pieces until the surface is golden brown, then put them out, then add the straw mushroom pieces and asparagus segments, fry them until they are cooked, and then put them out.
Step 6
Cale · Pour red wine into a lightweight non-stick enamel pot, add carrot cubes, shallot slices, straw mushroom cubes, and ginger slices. Bring to a boil over high heat, then reduce the heat to low to reduce the juice, then pour in the stock, and add 1/2 of salt and white pepper
Step 7
Processed scallop meat, toast cubes, straw mushroomsPut the asparagus pieces and segments into the pot, add the remaining salt and white pepper and mix well, finally sprinkle with chopped coriander and garnish with quail eggs.
Step 8
Delicious scallops in red wine beef sauce~ Cooking Tips for Scallops in Red Wine Beef Sauce
