Pan Fried Scallop with Black Garlic (Fermented) ala Dentist Chef

pan seared scallop blackgarlic chilli oil how seared scallop

Recipe Pan Seared Scallop with Black Garlic and Chilli Oil

Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine, especially Korean. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind.Black garlic’s popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. But now, you can make your homemade fermanted black garlic easily if you following my instruction.

black garlic recipe how to cook scallop seared asian korean style

Pan Seared Scallop Recipe with Black Garlic and Chilli

In Korea, black garlic was introduced as a health product and it is still perceived as health supplementary food. Black Garlic is prized as a food rich in antioxidants and added to energy drinks, and in Thailand is claimed to increase the consumer’s longevity. It is also used to make black garlic chocolate.

It was written up in the Spring 2008 “Design and Living” special section of The New York Times as a “new staple” of modern cuisine (and incorporated into a recipe, “Black Garlic Roast Chicken”); the NYT author, Merrill Stubbs, noted it was being used by chef Bruce Hill of Bix Restaurant, San Francisco.Matthias Merges, executive chef at Charlie Trotter’s in Chicago, listed black garlic as one of his top five food finds in Restaurant News in December 2008. The rise of black garlic in the US was called “sensational,” and other trade publications besides Restaurant News have noticed the trend.

Many people acceptence is commonly known because fermented  black garlic is far away from the  the raw state. The taste is so light and the texture is buttery. When tou used to eat a pleasant slow roasted garlic, the fermented garlic is lighter even more. You can easily spread the black garlic over a tosted bread since it so soft in texture. Since i can access any ready made fermented black garlic, i search for how to make homemade black garlic in your kitchen. Ok, Then i though that i can cross my finger when i know the secret is to sealed it  vaccumly and let it fermented n relative high heat. The other principal is don’t let any humidity lefted the garlic. I made it by myself now, simple sealed any air by partially submerged the plactic containing garlic  in water and then twisted it and and make a thigh. From 20 cloves garlic, i submerged  1o garlic in water and drained  then thighly sealed. After that i put the garlic in the bottom space of my rice warmer. let it fermented for 40 days.

fermented black garlic recipe how  to cook black garlic

Recipe Pn Seared Scallop with Korean Fermented Black Garlic and Chilli

homemade fermented black garlic

Homemade Korean Fermented Black Garlic Recipe

black garlic fermented homemade how make black garlic korean food

Fermented Black Garlic (Homemade Korean Super Food!)

fermented black garlic, berfore and after peeled !

From 20 cloves, the succesed fermented black garlic is just 6 of them. OK, i’m fine with it, that’s why i know that why black garlic is pricey. From my investigation, i found that any lekeage in the plastic can driven away the water content and transform the garlic into a brownish dried garlic, while the thighly sealed transform into black garlic.

black garlic how make homemade failed

How to make Homemade Fermented Korean Black Garlic

can you note the diffrence between fermented black garlic and the failed ones ?

Pan Seared Scallop with Korean Fermented Black Garlic and Chilli Recipe:

Ingredient:

  • 12 medium size Canadian scallop, pat dry properly
  • 2 black garlic, thinly sliced
  • 1 bird eye chili, deseeded, finely chopped
  • salt and black peppercorn to taste
  • 1 tbsp oil
  • 1/2 tbsp butter
  • 1/2 tsp lime juice

Instruction:

  1. Drizzle the scallop with salt, pepper and lime juice, set aside
  2. Heat up 1/2 tbsp oil in a saucepan, add garlic and turn off the heat, seasoning with salt and pepper
  3. Heat up 1/2 tbsp oil and butter in a grill pan until smoking hot.
  4. Pat dry the scallop  and seared it 1 minutes each side.
  5. Transfer into serving plate and put the sliced black garlic and chili oil above it.
  6. Voila, you’ve got an exotic elegant starter now…

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Resep Scallop Panggang Saus Paprika / Grilled Scallop with Roasted Bell Pepper Sauce ala Dentist Chef

Resep Scallop Panggang Saus Paprika / Grilled Scallop with Roasted Bell Pepper Sauce ala Dentist Chef

Scallop atau kerang kampak adalah salah satu seafood kegemaranku. Dagingnya yang gurih dengan tekstur yang lembut mungkin salah satu alasan kenapa kerang ini berharga mahal karena digemari oleh masyarakat. Tapi entah kenapa, kerang ini jarang disajikan di resto seafood pada umumnya ??? Tapi scallop lebih sering disajikan di resto masakan western. Biasanya scallop di grill dengan garlic butter dan disajikan dengan saus pendamping. Kebetulan Kemarin ada scallop ukuran besar di Diamond Supermarket, aku beli 270 gr untuk 11 buah scallop berukuran lumayan besar.
Bahan :
250 gr scallop, cuci bersih, lumuri 1 sdm air lemon, 2 siung bawang putih yang dihaluskan, 1/2 sdt rosemarry dan lada secukupnya, diamkan 15 menit
2 siung bawang putih, cincang kasar
1/4 bawang bombay
1 buah paprika merah besar, belah dua, buang biji
50 ml white/red wine (diganti sprite jg boleh)
1/4 sdt lada hitam
2 sdt butter
Garam, gula, dan kaldu secukupnya
Cara Membuat :
# panggang paprika layu dan kulitnya sedikit gosong, kupas kulitnya, sisihkan
# panaskan 1 sdt minyak zaitun, tumis bawang putih dan bawang bombay sampai layu
# blender tumisan bawang, paprika dan lada hitam sampai benar2 halus, bumbui dengan garan dan gula secukupnya
# kembalikan kedalam sauce pan, tambahkan white wine , masak dengan api kecil sampai sedikit mengental
# lap dan keringkan kerang scallop dengan tissu, taburi garam secukupnya dan taburi tipis dengan sedikit tepung terigu
# panaskan grill pan, masukkan butter sampai meleleh
# grill scallop sampai matang selama 2-3 menit setiap sisi, jangan ditekan2 agar scallop tidak mengering
# angkat dan sajikan dengan saus paprika dan Peas Sprout (don miau)

Grilled Scallop and Pepper Sauce Recipe :
250 gr Scallops
1 Roasted Red Peppers
50 ml Dry White Wine

2 cloves garlic, sauteed

1/4 onion, sauteed
2 Tbsp Butter, melted
Salt, to taste

Black Pepper, freshly ground, to taste
Directions:
# marinade the scallop with garlic paste, rosemarry and pepper for 15 minutes
# Share In a blender or food processor, mix peppers until smooth.
# Pour into a wide frying pan add the white wine. Boil over high heat, stirring, until
reduced to about 3/4 cup (about 5 minutes).Remove sauce from heat and keep warm.
# Pat dry the Scallop, add some salt and flour
# Brush the grill pan generously with butter
# grill n cook, turning once halfway through
cooking time, until scallops are opaque but still moist in center (about 2 minutes, don’t overcook).
#Pour sauce onto individual plates. Lay grilled scallops in
sauce.
# Serve with Peas Sprout