Scallops in Slice Pear Tomatoes with Oregano & Basil and Broccoli
Bay Scallops (海灣帶子) 150g
Broccoli (西蘭花) 200g
Tomatoes Slice Pear Tomatoes
with Oregano & Basil 100g
Garlic 2 cloves, minced (蒜頭 2丁香，剁碎)
Repe pitted oliver 20g
Red Onion, chopped (紅洋蔥，切碎) 40g
fresh coriander, chopped (新鮮香菜，切碎) 25g
olive oil (橄欖油) 2 teaspoons
White wine (白葡萄酒) 1/2 cup
Coarse sea salt and fresh ground black pepper
Tomatoes Slice Pear Tomatoes with Oregano & Basil
Repe pitted olives
Kirkland Sea Salt with grinder
Heat the oil in a 12-inch nonstick skillet over medium heat. Add garlic and then onion and broccoli and sauté until the onion and broccoli is tender, about 5 minutes. Add the wine and boil until reduced by half, about 4 minutes. Add the tomatoes with their juices and olive. Simmer until the sauce thickens slightly, breaking up the tomatoes with a wooden spoon, about 10 minutes.
中文翻譯 語音 [廣東話] 玉米糊製備
Sprinkle the scallops with salt and black pepper. Add to the skillet, turn to coat with the sauce, cover and simmer until almost cooked through, about 2 minutes. Mix in the olives and corriander, and simmer until the scallops are cooked through, about 30 seconds. Taste and adjust the seasoning.
中文翻譯 語音 [廣東話] 炒 帶 子
Divide the polenta between 2 warmed plates, spreading in a circle. Spoon the scallops and sauce over and serve.
中文翻譯 語音 [廣東話] 上 菜