Wednesday, April 18, 2012

[Tony's Creation]Pan-fry scallop with rice crispy

[Prep: 15 minutes | Cook: 10 minutes | Make: 2 people | Calories: 650 (Estimated) ]

.: Info :.

I am going to share this appetizer today.  Making this dish in the coming weekend, plus a steak or duck breast with a glass of red wine, it should be a perfect candle dinner

Be honest, I prefer to make a special dinner like this at home.  It is enjoyable to stay home with you love one than stay in one high class restaurant.  

.: Ingredients :.

1- 12 midsize scallop
2- 1/2 onion, peeled, cut into piece
3- 3 tbsp of rice crispy, optional
4- 2 tbsp of balsamic vinegar

.: Seasoning :.

1- 1 tsp of salt
2- 1/2 tbsp of salt 

3- 1 tbsp of flour or corn starch

.: Steps :.

Dry the scallop well.  Marinade it with the seasoning (except flour) for 10 minutes.  Meanwhile, heat the pan with 1/2 tsp of oil over medium heat.  Pan-fry the bacon until it turns crispy.  Dish it up and put it aside.

Keep 1 tbsp of the oil in the pan and remove the exceeded oil.  Heat the non-sticky pan over medium high heat.  Coat the scallops with flour evenly.  Pan-fry one side of the scallops until golden (about 2-3 minutes).  Flip it over and pan-fry the other side of the scallops until golden (about 2-3 minutes).  Dish it up.  Top with rice crispy and bacon.  Pour over the vinegar evenly.  Serve it in hot.

.: Tips :.

1- If the sacallop is not thawed completely or if it is too wet or if the pan is not hot enough, the scallop will release lot of water while pan-frying.
2- Bacon has a lot of grease.  Therefore, it is not needed lot of oil to pan-fry it.
3- You can replace the rice crispy with potato chip flake but the taste will be a bit different. 

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