材料 Ingredients
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做法：
| 1. | 杏仁果平鋪在烤盤裡，放進烤箱烤到略為金黃。要不時查看顏色以免燒焦。 |
| 2. | 依照“香煎干貝" 煎好干貝，省略第3澆淋牛油的步驟。將干貝放置一旁。 |
| 3. | 準備基本油醋汁 Basic Vinaigrette 。 |
| 4. | 羽衣甘蓝葉和菠菜葉洗乾淨後用除水器除水或用紙巾擦乾。梨子削皮去核後切成薄片。 |
| 5. | 將適量基本油醋汁与羽衣甘蓝葉，菠菜葉，梨片和杏仁果片拌勻，再擺上干貝即可。 |
PROCEDURE
| 1. | Spread the almond silvers on a baking pan. Bake in a toast oven until lightly browned. Carefully watch the color because the almonds burn easily. |
| 2. | Follow the instruction of “Seared Scallops " to sear the scallops. Skip the step 3 on the instruction. Set the scallops aside. |
| 3. | Prepare the Basic Vinaigrette 。 |
| 4. | Rinse the kale and spinach thoroughly. Dry them in a salad spinner or with paper towels. Peel, core and thinly slice the Asia pears. |
| 5. | Mix the vinaigrette with the kale, spinach, pear slices and almond silvers. Place the seared scallops on top of the salad. |
最後更新 (Last Update): 11/28/2015
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