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蒜香牛油香草煎帶子
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蒜香牛油香草煎帶子
Seared Garlic Butter Herb Scallops
(4 Servings)
材料：
• Smart Choice帶子300克
• 粗鹽1/3杯
• 熱水及冰水各1杯
• 鹽、胡椒粉適量
• 橄欖油1湯匙
• 牛油3湯匙
• 蒜茸3茶匙
• 新鮮牛至草、迷迭香、百里香切碎，混合3茶匙
• 檸檬片及切碎蕃茜（裝飾用，隨意）
Ingredients:
• 300g Smart Choice Scallop
• 1/3 cup kosher salt
• 1 cup hot water & 1 cup ice water
• A pinch of salt and pepper to taste
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 garlic cloves minced
• 3 teaspoons of mixed freshly chopped oregano, rosemary and thyme
• 1 lemon wedge and chopped parsley (garnish if desired)
做法：
1. 將帶子解凍。放粗鹽於一大碗內，用熱水攪溶後，再注入冰水；
2. 將帶子放入鹽水中浸10分鐘後，用凍水沖洗，瀝乾水及用廚房紙吸乾水份；
3. 灑少許鹽及胡椒粉在帶子上調味；
4. 在煎鍋內加入橄欖油，中火加熱至油開始冒煙。放帶子在煎鍋，每面煎3-3.5分鐘至兩面皆呈金黃色。取出帶子備用；
5. 同煎鍋內放入牛油、蒜茸、新鮮混合香草碎，炒1-2分鐘至釋出香味，再放回帶子炒至所有帶子沾上汁料；
6. 加入檸檬片及蕃茜碎裝飾即成。
Instructions:
1. Defrost the scallops from frozen. In a bowl combine kosher salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine.
2. Add scallops to the brine and let stand for 10 minutes. Rinse the scallops under cold water, drain and dried with paper towel.
3. Season the scallops with a salt and pepper.
4. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Add the scallops to the skillet, sear for 3-3.5 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
5. In the same skillet, add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through.
6. Garnish with lemon and fresh chopped parsley on top. Serve hot.