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牛油醬燒北海道帶子
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牛油醬燒北海道帶子
Pan-Seared Japanese Scallop with Teriyaki Sauce
(4 Servings)
材料：
• Smart Choice日本北海道熟帶子1袋(227g)
• 鹽及胡掓粉少許
• 牛油15克
• 油少許
• 醬油1湯匙
• 味霖1湯匙
• 糖1茶匙
• 檸檬汁1茶匙
• 水1/2杯
• 白芝麻、蔥花少許（裝飾用）
Ingredients:
• 1 pack (227g) Smart Choice Cooked Japanese Scallop
• Salt and ground white pepper to taste
• Cooking oil
• 15g butter
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 1/2 cup water
• Sesame and chopped green onion (for garnish)
做法：
1. 將帶子解凍及抹乾水，用少許鹽、胡椒粉調味；
2. 放少許油在煎鍋，放入帶子小火單面煎約30秒，放入牛油再煎30秒後將帶子翻面，煎約1分鐘後起鍋；
3. 煮醬汁：原鍋放入醬油、味霖、糖、水及檸檬汁，小火煮至濃稠；
4. 將醬汁掃上煎好的帶子後，灑上白芝麻及蔥花裝飾即可。
Instructions:
1. Defrost the scallops and dried with towel, season with salt and ground white pepper.
2. Sear the cleaned scallops in a frying pan with cooking oil for 30 seconds, add the butter in the pan and sear for another 30 seconds, turn the scallops to another side, sear for 1 minute. Set aside.
3. Prepare the sauce: In the same pan, add the soy sauce, mirin, sugar, water and lemon juice, whisk together and cook over low heat until the sauce reduced and thicken.
4. Coat the seared scallops with sauce and garnish with sesame and green onion.