What are the best ideas for making a marinade scallop?

Nothing is more delicate than grilled, pans or roasted shells unless it is a gentle taste of the perfect taste of the perfect marinade. Both fleshy sea shells and their cousins ​​about the size of nails, worship are naturally a bit sweet and very tender. They respond perfectly to the right combination of marinade flavors if these flavors do not overcome, because the shells are fine intercourse that could easily get lost in stronger tastes. Among the best ingredients for marinade in the crest marinade are lime juice, tamari sauce or white wine base, which are added ginger, garlic, chopped fresh or dried herbs or other pleasure. With several tricks of the marinade, even a novice chef can produce shells that are worth celebrating. For example, while a small amount of mustard, worcestershire sauces or even a slight splashing of pepper sauce sauce can become successful marinade components, all three of them forming a sufficiently robust marinade for steak, buttoo bossy for a shy personality of the shell. One way to decide what to include and what to omit is to consider international cuisine and create a marinade with light flavors that are often found together.

The simplest marinade in the scallop could begin with white wine and juice of fresh lime or two. Some chopped parsley, marjoram or basil will contribute a fragrant, fresh layer of taste and a little finely ground garlic deepens the taste on the tongue. Adding some olive oil or melted butter will be coated with fine marine children while cooking and maintaining a marinade.

For those who like Asian flavors, try a marinade that combines a light tamari sauce with a lemon and a teaspoon or two good QSezam oil uality. Adding generous pouring sherry cooking will improve the natural sweetness of the shell. Garlic and ginger that with puree on paste quickly namAlice mussels rich, spicy high note and the smallest teaspoon of honey whispers sweet aftertaste.

be it a type of marinade, with a few rules it will produce juicy shells that are faced with taste. The shells are much more delicate than red meat or chicken and should not be marinated for more than an hour, at a maximum of two, or begin to decompose and enlarge. Mixing the marinade in a re -closable freezing bag to which the shells are added is all evenly and means less cleaning. If a bowl is used, it should be glass rather than aluminum to prevent chemical reaction with citrus. Marinating should always be held in the fridge and under no circumstances should the remaining marinade be used again.