Pan-Seared Scallops with Artichoke Purée, Crispy Prosciutto, and Citrus Drizzle Recipe

香煎扇贝搭配洋蓟泥、酥脆火腿和柑橘酱食谱

4.8

这道精致的菜肴将扇贝的细腻甜味与朝鲜蓟泥的浓郁奶油味、意大利熏火腿的咸脆口感和明亮的柑橘味完美结合。非常适合特殊场合或当您想在家中用精致美食给人留下深刻印象时。

Ingredients:

  • 12 个大扇贝，清洗干净并拍干
  • 2 片 火腿
  • 2 汤匙 无盐黄油
  • 海盐和白胡椒，调味
  • 1 汤匙 橘子或橙子浸橄榄油
  • 微型蔬菜，用于装饰
  • 2 杯罐装或冷冻洋蓟心，沥干
  • 1 汤匙 橄榄油
  • 2 瓣大蒜，切碎
  • ½ 杯鸡汤
  • 海盐和白胡椒，调味

Instructions:

  1. Prepare the Artichoke Purée
    1 Prepare the Artichoke Purée

    In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the artichoke hearts and cook for 3–4 minutes. Add the chicken stock and simmer for 5 minutes. Blend the mixture until smooth, season with sea salt and white pepper, and keep warm.

  2. Cook the Prosciutto and Scallops
    2 Cook the Prosciutto and Scallops

    Heat a large non-stick skillet over medium heat. Add the prosciutto slices and cook until crispy, about 2 minutes per side. Remove and set aside. In the same skillet, heat butter until foamy. Season the scallops lightly with salt and sear them for 1–2 minutes per side until golden and just cooked through.

  3. Assemble and Serve
    3 Assemble and Serve

    On each plate, spread a generous spoonful of artichoke purée. Place 3–4 scallops on top, add a piece of crispy prosciutto, and drizzle with the mandarin or orange-infused olive oil. Garnish with microgreens for a fresh touch.

返回博客

相关产品

查看全部