三餸一湯|香煎帶子伴青檸汁 Pan-fried Scallop with Lime Sauce
食譜西菜海鮮貝類水果蔬菜煎15分鐘以下
1. 櫻桃蘿蔔切薄片。帶子抹乾水分,兩邊沾滿薄薄一層的麵粉。
2. 下油油滾,放入帶子、海鹽和即磨黑椒調味,煎至兩面金黃色,盛起。
3. 青檸切片。放上櫻桃蘿蔔片及煎好的帶子,伴以青檸片裝飾。
4. 倒入所有醬汁材料,拌勻煮滾,盛起。淋上醬汁,蟹籽放在帶子上,即成。
Pan-fried Scallop with Lime Sauce
1. Cut the radish into thin slices.
2. Wipe dry the scallop. Cover with thin layer of flour for both sides.
3. Heat oil to boil. Add the scallop. Season with sea salt and black pepper. Pan fry until both sides are golden. Dish up.
4. Slice the lime. Place the radish slices and the cooked scallop on top. Garnish with lime slices.
5. Pour all sauce ingredients, mix well and cook to boil. Dish up. Drizzle the sauce and put the crab roe on top. Ready to serve.
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