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扇贝和豆 | 来吃吃 | www.laichichi.com

扇贝和豆

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Summary

Yield
Servings
Prep time10 minutes
CourseSecond Course
CuisineItalian

Description

在季诺等意大利茶餐厅, 我们通常都会点焗扇贝, 是扇贝和奶酪的合作。 意大利人的这道扇贝没用到奶酪, 同样好吃。 其实有点象中国菜。

Ingredients

1 1⁄4Cup
16 扇贝
1⁄2 新鲜柠檬
2Clove大蒜
3 辣椒
  盐,橄榄油

Instructions

1. 把豆浸泡12小时,洗干净。 豆,辣椒,大蒜和盐,一起放入锅中煮45分钟左右,直至豆松软。 把豆滤干, 加入盐和橄榄油, 并不要让其冷却。
2. 烧扇贝的平底煎锅最好是“厚底,大小足够能一下子平放要烧的扇贝”。 在扇贝的表面粘少许的盐和辣椒, 放入“足够热”的平底煎锅, 扇贝两面在锅中煎1分钟左右, 然后移离煎锅。
3. 调小温度, 在煎锅中加入1匙橄榄油,几片辣椒和柠檬, 加热1分钟。
4. 把豆和扇贝都放入煎锅中和锅中的调料混合。 分餐即食。

Notes

煤气灶要比电磁灶好, 因为火力足够大, 煎扇贝的时候, 火力越大越好。
如果你不喜欢或者不宜吃辣, 也可不放辣椒。 (本图所示的烹饪过程没加入辣椒)
所选择的豆, 最好年龄不超过2年。

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