牛油蒜茸香煎扇贝配薯泥
材料
高淀粉马铃薯900克,去皮切块
青葱10棵,切细圈
培根12片,切细碎
大型扇贝16个
全脂牛奶150毫升
无盐牛油50克
蒜头2瓣,切薄片
海盐和黑胡椒少许
做法
- 把马铃薯放在1大锅盐水中煮滚,焖煮10-15分钟至熟软,沥干后放进小火加热的平底锅中。
- 煮马铃薯时,在另一个汤锅中把全脂牛奶和青葱圈一起煮至微微滚动,关火放置入味。
- 把一半牛油加入有马铃薯的平底锅中,慢慢加入青葱牛奶,捣碎拌匀成柔滑的糊状,用盐和胡椒适当调味。
- 大火加热大型平底锅,把培根煎香至酥脆,用漏勺取出,在厨房纸巾上沥干。
- 把扇贝用厨房纸巾拍干。在新的平底锅中融化1小块牛油,加入扇贝煎香30-40秒,翻面后再煎0秒。
- 加入剩余牛油和蒜头,把牛油和蒜头不断淋在扇贝上。搭配酥脆的培根和马铃薯泥盛盘即可。
Pan-fried Scallops with Garlic Butter & Champ
Ingredients
900g floury potatoes, peeled and cut into chunks
10 spring onions, thinly sliced
12 slices of pancetta, finely chopped
16 large scallops
150ml whole milk
50g unsalted butter
2 garlic cloves, thinly sliced
sea salt and black pepper to taste
Method
- Put potatoes into a large pot of salted water. Bring to a boil and simmer gently for 10–15mins until tender. Drain and return to a pan over a low heat.
- While cooking potatoes, warm milk in a saucepan with sliced spring onions until simmering point, set aside to infuse.
- Add half amount of butter into potatoes, gradually add in milk and spring onions and mash until a smooth creamy texture. Season well.
- Heat a large heavy-based pan over a high heat and fry pancetta until crispy. Remove with a slotted spoon and drain on kitchen paper.
- Pat dry scallops with kitchen paper. Melt a small knob of remaining butter in the pan and add scallops and sear for 30–40 seconds without touching. Turn over and sear the other side for 30 seconds.
- Add rest of butter and garlic, spoon garlic butter over scallops. Serve scallops with crispy pancetta and champ.
食谱提供
BBC Lifestyle
示范厨师
Chef Donal Skehan
TEXT 若昕 PHOTOS BBC Lifestyle
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