新鮮帶子肉

這款美味的貝類口味細膩，有多種尺寸大小可供選擇。扇貝有兩個扇形的殼，內含白色的肉。 帶子可以蒸，炸或烤，但應輕輕煮熟，並且只能在很短的時間內煮熟，否則會破壞其細膩的質地。

將它們在酒中煮熟，或將它們包裹在意大利熏火腿中燒烤或油炸幾分鐘。 嘗試用薑和新鮮的香菜在油中煎炸。它們還是培根，香腸，黑布丁或豆瓣菜等豐盛口味的良好輔助品。 注意不要過度煮熟：剛煮熟應立即食用。


推介: 香煎帶子肉配以我們出售的檸檬牛油醬!

 

產品: 新鮮，帶子肉 (可選連籽)。可以急凍。

產地: 法國 Brittany or Normandy

 

由 899.00 $ 起

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HOW TO COOK SCALLOPS

  1. Once your scallops are completely thawed, pat them dry with a paper towel.
  2. Season the scallops with salt and pepper
  3. Heat a skillet over medium high heat.
  4. Add one tablespoon of oil to the pan.  When hot, add the scallops to the pan.  Be sure not to overcrowd the pan so that they can brown and not steam.  Cook them in batches if needed.  Allow to sear for 60-90 seconds, then flip and sear for another 60-90 seconds.  Remove from pan.
  5. Reduce heat to low, add the butter, garlic, and lemon juice to the pan.  Stir, scraping up the brown bits on the bottom of the pan, 1-2 minutes.  Stir in parsley and red pepper flakes.  Remove from heat and pour over scallops.  Serve immediately.

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