SPAGHETTI SCALLOP BUTTER SAUCE
Scallop, or scallop / ax (Indonesia) is one type of food with very high animal protein. In Indonesia, the cultivation of Simping shells has been done a lot, and this loop is sold in the form of frozen packaging.
Because of its delicious taste and attractive appearance, scallops or simping are processed as one of the main foods from various parts of the world, including Indonesia. What is often processed is a cylindrical and white part of the meat. Scallop is processed from sushi to classy menus in classy restaurants.
You can get a joke in traditional markets that provide seafood in your area, or that have been packaged in frozen form in supermarkets in big cities. If you are bored with the same Italian-style spaghetti, this time we present an Italian fusion recipe with Oriental flavor, namely Butter Spaghetti Scallop Recipe. Have fun experimenting with spaghetti!
INGREDIENTS:
- 160 gr spaghetti
- 4 tablespoons of unsalted butter
- 8 large dry scallops
- 1 tablespoon of shoyu / soy sauce
- 1 tablespoon of onion
INSTRUCTIONS:
- Bring to a boil of water, add a little salt, boil spaghetti one minute faster than the serving advice on the packaging.
- minutes before the spaghetti is removed, heat the pan over medium heat, add butter. Melt the butter until it coats the pan, then add the scallop.
- Fry the scallops, do not flip them until they look translucent.
- Flip the scallop, fry until the butter is brown, but not burnt.
- Get rid of the frying pan from the fire, add the shoyu / soy sauce. Put the pan back on the fire, let the sauce thicken. Turn the scallop occasionally.
- Move the scallop to the plate, and add spaghetti to the pan. Stir in spaghetti and sauce with tongs until well blended.
- Serve spaghetti on a serving plate, with a scallop on the top, and sprinkle the onion slices.
