材料

北海道刺身带子6只
装饰用的三文鱼子适量

调味料

海盐和胡椒粉适量
黑松露酱
冰鲜黑松露4克
橄榄油20克
海盐5克

做法

  1. 冰鲜黑松露解冻后吸干水份,切碎,和橄榄油、海盐一起拌匀成松露酱待用。
  2. 带子自然解冻,用厨房用纸巾彻底吸干水分,用适量海盐及胡椒粉涂抹在带子的两面腌味。
  3. 平底锅烧热油至起烟,把带子用大火两面煎至微焦金黄。
  4. 把带子盛盘,放上适量黑松露酱、三文鱼子即可。

Black Truffle Hokkaido Scallops

Ingredients

6 Hokkaido scallops
some salmon roe for garnishing

Seasoning

some sea salt and pepper powder

Black Truffle Sauce

4g chilled black truffle
20g olive oil
5g sea salt

Method

  1. Thaw black truffle, pat dry with kitchen tower and mince. Mix with olive oil and sea salt to the sauce.
  2. Leave Hokkaido scallops in room temperature to thaw, pat dry completely with kitchen tower. Marinate both sides with sea salt and pepper powder.
  3. Heat up a frying pan with oil until somking point, sear scallops on both sides over high-heat until golden brown.
  4. Place scallops in the plate, garnish with black truffle sauce and salmon roe.
食谱提供
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TEXT 若昕 PHOTOS www.HKallstar.com