1.Fried fresh scallops with red onion



200g of Fresh scallops

1 tablespoon of cream

2 tablespoon of flour

Red and yellow bell peppers

Green broccoli


2 tablespoon of minced pork with red onion

2 tablespoons of white wine



1 Wash and drain the fresh scallops, dip in flour and set aside.

2 Cut the red sweet yellow pepper and green broccoli to appropriate sizes, then blanch them until cooked.

3 Heat a saucepan over low heat. Add in butter and the fresh scallops and fry until they turn golden on both sides.

4 Sprinkle with white wine and fry for a while. Then, take out and serve on a plate. Top off the dish brand red onion minced pork.

2.Baked scallops



300g of fresh scallops

1 tablespoon of cream

1 tablespoon of white wine

2 tablespoons of garlic black pepper paste

100g of Cheese



1 Wash the fresh scallops and set aside.

2 Take out a saucepan, place the butter in the pot and boil over low heat until it melts. Then, add in the fresh scallops

3 Fry on low heat until both sides turns golden brown, pour in white wine and turn to high heat to let the alcohol evaporate.

4 Put the fresh scallops into the baking dish and drizzle with garlic black pepper sauce

5 Sprinkle another layer of cheese, which is the semi-finished baked scallops

6 Preheat the oven to 180°C and put the semi-finished baked scallops in the oven

7 Bake for about 10-15 minutes until the surface turns golden brown.


3.Fried fresh scallops



160g of fresh scallops

70g of Sweet beans

15g of Carrots

1 green onion

10 grams of ginger

1 chili


1 tablespoon of oyster sauce

1 tablespoon of rice wine

50cc of Water

1 teaspoon of cornstarch water

1 teaspoon of sesame oil



1 Cut the carrot into slices; torn off the thick edges of the sweet bean. Cut the green onions into sections and the pepper and ginger in to slices. Set the ingredients aside.

2 Put the fresh scallops in boiling water and blanch for about 10 seconds, then remove and drain.

3 Prepare a Hot pot, add in 1 tablespoon of salad oil and sauté the shallots, ginger slices and chili flakes over low heat

4 Add fresh scallops, sweet beans, carrot slices, oyster sauce, rice wine and water and stir-fry over medium heat.

5 Stir-fry the ingredients for about 30 seconds, add in cornstarch water to help thicken and finally sprinkle with sesame oil.


4.Stir-fried Raw Scallops with XO Sauce



250g of fresh scallops

30g of String beans

1/3 of red sweet pepper

1/3 of yellow sweet pepper

2 garlic cloves

1/3 of pepper


2 tablespoon of Xo sauce

A pinch of salt

White pepper


1 Wash the fresh scallops, drain the water and set aside.

2 Cut the green beans into slices, cut the red and yellow bell peppers into diamond-shaped slices. Slice the garlic and chili into slices for later use.

3 Heat up a wok with a tablespoon of salad oil to heat, add all the ingredients of Step 2 and stir evenly over medium heat.

4 Add in the fresh scallops and all the seasonings and stir fry evenly.


5.Scallop soup



1 scallop

150g of loofah

3 grams of minced ginger


1/2 teaspoon of salt

1/2 teaspoon of chicken powder

1/6 teaspoon of white pepper

1 1/2 tablespoons of  cornstarch water

1 teaspoon of sesame oil

400cc of Big bone broth



1 Soak the scallops in 50㏄ water for 1 minute, then steam them in a pot for 20 minutes and peel them off.

2 After peeling the loofah, scrape off the loofah seeds and sacs, leaving only the flesh part and shred.

3 Take out a soup pot, place the big bone stock in to boil. Add the scalloped soup with loofah, ginger, salt, chicken powder, white pepper and mix well.

4. Boil again, switch to low heat and thin the gorgon with cornstarch water. Lastly, turn off the heat and sprinkle with sesame oil.


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