Simple to make, exquisite in appearance and nutritious - Scallop Pasta in Soup

Overview

A few huge scallops and a few sea urchins were given by friends. Even though I have lived in a seaside city for many years, I have rarely seen such big ones. I was overjoyed and kept thinking about what I should do to avoid being too greedy. I checked online and found that scallops are really good stuff (from an Internet search) 1. Brain-boosting: rich in carbohydrates, energy necessary to maintain brain function. 2. Improve eyesight: It is rich in calcium, which increases the elasticity of the eyeball wall and prevents the occurrence and development of myopia. 3. Strengthen the spleen and stomach: suitable for symptoms such as epigastric distension, loose stools, loss of appetite, and limb fatigue caused by weak spleen and inability to transport and transform. Warm the stomach and treat stomach cold syndrome. 4. Moisten the intestines: Cellulose can promote the peristalsis of the intestinal wall, help digestion, and prevent dry stools. 5. Skin care: Rich in vitamin E, it inhibits skin aging and prevents pigmentation. Get rid of dry skin, itching and other skin damage caused by skin allergies or infections. 6. Blood circulation: Suitable for people whose skin color has lost its brilliance, has lost its rosiness, and whose hands and feet are cold. High iron content and good absorption. 7. Anti-cancer and anti-cancer: effectively prevent cancer and reduce the incidence of cancer. Delay and inhibit the growth and spread of cancer cells. Cause cancer cells to degenerate and shrink. ———— Just make a simple and exquisite soup scallop pasta. It is rich in nutrition and exquisite in appearance. I believe it can bring a little relaxation to the busy and stressful life. This dish may seem complicated but is actually very simple. Moreover, it uses Shi Yunsheng’s concentrated stock, which is rich and delicious. It also makes the steps much simpler

Tags

• noodles
• foreign cuisine
• children
• italian food
• fast food
• lunch
• garlic
• pasta
• scallops
• shi yunsheng concentrated soup stock

Ingredients

Steps

1. 1 Brush scallop shells clean.

   

2. 2 Carefully pry open the scallop shell to expose the scallop meat inside.

   

3. 3 Remove the black gizzards and scalloped edges at the back.

   

4. 4 Make a tic-tac-toe pattern on the Yao Zhu.

   

5. 5 Pasta is cooked.

   

6. 6 Add a little olive oil and mix well.

   

7. 7 Mince the garlic.

   

8. 8 Put oil in the pot, stir-fry the minced garlic over medium-low heat until the minced garlic is golden and the aroma overflows.

   

9. 9 Add a little water, add Shi Yunsheng's concentrated stock, and cook until the soup thickens

   

10. 10 Pour the cooked soup into the pasta and mix well.

    

11. 11 Place cooked pasta into scallop shells.

    

12. 12 Put butter in the pan and melt.

    

13. 13 Add the scallop meat and fry over high heat for 1 and a half minutes on one side.

    

14. 14 Place the fried scallops on top of the scallop shell pasta and garnish with some shredded green onions.