This dish I borrowed from the practice of grilled shrimp, improved after doing it. The taste is said to have surpassed the grilled prawns and said Y(^_^)Y is really recommended to the foodies. There is also that you really don't have to rely too much on recipes. If you like how to eat, you can do it. If you have a cockroach at home, you can use it. It is the last word.
Separate the scallop meat and shell, wash the shellfish and remove the sandbags to squeeze the black line, and wash the shells. The washed shells are placed on a baking sheet covered with tin foil.
Wash the washed shellfish with cooking wine, salt, ginger and garlic for half an hour. (If the family has white wine and red wine to replace the cooking wine, it will be excellent.) My rum is used in the light, and the effect is not bad.
After the fans have hot water, they are taken out and mixed with steamed fish oil, soy sauce and soy sauce soy sauce. (If the home has seafood soy sauce or beautiful fresh instead of steamed fish oyster sauce is also very good) Soy sauce is used to taste, one or two drops enough, never more.
Put the marinated shellfish on the fans
The ratio of minced meat and soaked chopped chopped garlic and ginger is 3:1. Ginger is one-third of minced garlic. Because I like the aroma of garlic, I cut a lot, using a garlic, the friends can add as appropriate. Ps: Garlic and scallops are a little better for a good partner. Pour the oil into the garlic and garlic quickly. Do not use too much oil but must be hot!
Sprinkle the garlic on the scallops with a spoon and pour some steamed fish oil.
Put a layer of tin foil on the baking tray and put it into the oven. 200 degrees 10 to 20 minutes. Please adjust the time according to the size of the scallop and the number of fans and the condition of your own oven. I have a large scallop and a lot of fans, so it is 200 degrees and 20 minutes.
Dangdang, out of the pot, full house fragrance.
Add a little chives and come back. I don't recommend everyone to add scallions, because there is no other use than the sapling in order to make it look good. It even destroyed the scent of the scallops, so I quickly clipped it out after I finished.