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

  1. 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。
  2. 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。
  3. 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。
  4. 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。
  5. 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。
  6. 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

  1. 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.
  2. While cooking potatoes, warm milk in a saucepan with sliced spring onions until simmering point, set aside to infuse.
  3. Add half amount of butter into potatoes, gradually add in milk and spring onions and mash until a smooth creamy texture. Season well.
  4. 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.
  5. 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.
  6. 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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