Ingredients
2 tablespoons of olive oil
1 medium onion, chopped into gomos
1/4 cup of red pepper flakes
1/4 cup of yellow pepper flakes
500g of large and clean scallops
2 cloves of garlic, minced
1/2 cup of fresh parsley, finely chopped
1/2 cup of white wine
1 cup of oyster sauce
2/3 cup of water
1/2 tablespoon of red pepper flakes
1/2 cup of chopped cilantro
Accessory
Large and high frying pan
Ingredients
2 tablespoons of olive oil
1 medium onion, chopped into gomos
1/4 cup of red pepper flakes
1/4 cup of yellow pepper flakes
500g of large and clean scallops
2 cloves of garlic, minced
1/2 cup of fresh parsley, finely chopped
1/2 cup of white wine
1 cup of oyster sauce
2/3 cup of water
1/2 tablespoon of red pepper flakes
1/2 cup of chopped cilantro
Accessory
Large and high frying pan
Preparation
1
Sear the onion and bell pepper in olive oil for 2 minutes over high heat
Add the scallops and let them cook for 15 seconds
Add the garlic and parsley, stirring with a wooden spoon until the garlic is lightly golden
Add the white wine and let it dissolve
2
In a shell, warm up the oyster sauce over a candle flame
Tilt it to catch fire and pour it over the scallops, flambéing them
3
On one side, dissolve the oyster sauce in water
Add it to the pan
Add red pepper flakes, salsa, and parsley
Reduce heat and let it simmer until the scallops are caramelized
Remove from heat when they have a caramelized appearance
Serve with rice and mango cubes dusted with toasted sesame seeds
Yields 4 servings
Calories 323 per serving
Medium difficulty
