香煎干貝 Seared Scallops

材料 Ingredients

新鮮干貝(大) Fresh scallop(large) 12 顆 ea 特級初炸橄欖油 Extra virgin olive oil 2 大匙 Tbs 牛油 Butter 1 大匙 tbs 鹽 Salt 1/3 小匙 tsp 黑胡椒 Ground black pepper 1/4 小匙 tsp 紅燈籠辣椒粉 Ground paprika 1/4 小匙 tsp 新鮮檸檬汁 Fresh lemon juice 1 大匙 Tbs

做法

1.	干貝下墊紙巾以吸去多餘水分，另用紙巾拍乾頂部。撒上鹽，黑胡椒和紅燈籠辣椒粉。
2.	煎鍋燒到極熱後加入兩大匙橄欖油。放進干貝用中大火煎到干貝變成金黃色，大約2分鐘。中途不要移動干貝。 將干貝翻面，繼續煎到熟大約1.5分鐘。
3.	盛出干貝裝盤。加入牛油到鍋內並用木杓將鍋底咖啡色的殘留物刮鬆。等牛油呈淡棕色時熄火並加入檸檬汁。將鍋裡醬汁用濾網過濾後淋在干貝上。

PROCEDURE

1.	Place the scallops on paper towels to absorb the excessive water. Also dry the top with paper towels. Sprinkle with the salt, black pepper and paprika.
2.	Add 2 tbs of olive oil in a very hot pan. Place in the scallops and do not move them. Sear them until the bottom is golden brown, approx. 2 minutes. Turn the scallops over and cook for another 1.5 minutes.
3.	Transfer the scallops to a plate. Add the butter to the same pan and deglaze (loose the brown bits on the bottom) the pan with a wooden spoon. When the butter become light brown, turn the heat off and add the lemon juice. Strain the sauce and spoon the sauce over the scallops.

最後更新 (Last Update): 08/31/2015
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