Baked scallop with collard tops

When we are eating in a restaurant, sometimes we wonder “how can we

cook this?”, “Is it complicated?” because some dishes we have never seen

before. The author likes to remember some menu items that were

interesting and later to learn how to cook that menu item at home. In the

end, the author finds some dishes weren’t as complicated as we thought,

the instructions were easy and healthy. Baking is cooking in an oven

without oil. We can change some of the main ingredients to baked, to, say,

scallops or some other seafood. Baking seafood will keep the taste the same

because it’s easily cooked and quick. First the author cooked this recipe

with scallops and later changed to shrimps, squids and fish.

Instructions:

1. Rinse scallop meat with clean water. Place scallop meat in a dish. Add

stock and tapioca flour and stir until mixed well. Season with sugar, oyster

sauce and light soy sauce. Stir until mixed well again.

2. Place Shiitake mushrooms and collard tops in scallop dish. Transfer dish

to the oven. Heat oven to 325 Fahrenheit, for 15 minutes. Take dish out of

the oven. Dress with Chinese cooking wine and sprinkle with pepper

powder. Transfer dish to the oven again and heat for 5 minutes.

EverlastingYumi