Hot Shell Fish Dish – Plat de Le Pectinidae chaud (Scallops – Le pétoncle)

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



Polenta preparation:-
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




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