Ingredients | 材料 :
- Servings: 2 | 2人份
2 pieces fresh scallops, room temperature | 2粒帶子，室溫
several fresh asparagus, trimmed and cut into sections | 鮮蘆筍，修剪尾部，切段
1 piece vegan bean curd (buy from bean curd shop) | 1件素鵝 (豆腐店有賣)
2 teaspoons olive oil | 2茶匙橄欖油
10g Butter | 牛油
1 whole garlic, sliced | 1個大蒜，去衣切片
several shallots, sliced | 數粒乾蔥頭，去衣切片
1 Red chilli, unseeded and chopped | 紅辣椒去籽切碎
some sea salt and mixed herbs for boiling noodles | 一些海鹽和混合香草煮麵條
some parsley for garnish | 一些香菜裝飾用
Steps | 做法 :
- 元貝抹乾，撒上小許胡椒粉、黑椒粉、海鹽；放煎鍋前灑小許生粉 (這樣可以保存肉汁和煎出金黃色)。
- 洗乾淨煎鍋，加入橄欖油，素鵝 (放煎鍋前兩面灑上小許生粉) 煎至兩面金黃，加入稀釋蠔油汁液 (約一茶匙蠔油，兩湯匙食水，半茶匙糖調勻) 至大概收汁，取出放碟邊。
- Pat dry scallops, sprinkle ground pepper, black pepper and sea salt. Sprinkle both sides with corn starch before putting them in the skillet (Corn starch keeps scallop juicy and golden brown after pan fried).
- In a large pot of boiling salted water with little herbs, cook pasta until al dente (about 8 minutes), rinse with warm drinking water, drain, toss with few drops of olive oil, set on dish. Fold in asparagus in the same pot, cook for about 30 seconds. Take out and put on side of the dish.
- In a large skillet, add olive oil, fold in sliced shallot, sprinkle little salt, set to one side of skillet; fold in sliced garlic till you smell the fragrance, set on other side of skillet; put in salted butter, scallops on top of dissolved butter, red chilli, fry each side on high heat until golden (let one side stay for at least 45-60 seconds, do not move scallop often when frying, else it will not have golden grown effect). Take out, put on side of pasta.
- On a cleaned skillet, add little olive oil, sprinkle both sides of vegan bean curd then pan fry both sides till golden. Add in oyster sauce (1 teaspoon oyster sauce, 2 tablespoons water, 1/2 teaspoon sugar, mix well) until nearly absorbed, put by side of pasta.
- serve hot.
Related posts | 相關食譜 :
Scallops with Pasta
Lemongrass Oyster Spaghetti
How to cook spaghetti
Pan-fried Mackerel with Spaghetti